Our homemade oat and honey cereal nutrient-dense recipe is a healthy breakfast alternative to overly processed commercial brands, including those that use organic ingredients.
Commercial cereals are some of the most toxic processed foods on the market, so knowing how to make a healthy cold breakfast cereal is an important skill.
Some people are surprised to learn that literally all cold breakfast cereal brands are unhealthy.
This includes organic brands that have only a few ingredients listed on their nutrition label.
why is this?
The most important issue is the handling of cold breakfast cereals. It’s not just the ingredients, but they’re certainly important too.
The intense grain extrusion in the factory required to make boxed cereal destroys the integrity of protein molecules.
Eating something like this is essentially like an “allergy in a bowl”.
However, it’s hard to eliminate cold breakfast cereals from your diet. Because it is very useful and very addictive.
So you may need some tricks in your tool bag. In my experience, homemade versions are an effective way to eliminate them permanently.
You’ll find that this recipe for oat and honey cereal below is very filling, quite unlike the experience of commercial brands that are easy to overeat and don’t leave you feeling full for very long.
Love the idea of making your own cold breakfast cereal? We have more recipe suggestions to try in addition to the oat and honey recipes below.
Homemade oat and honey breakfast cereal
Our homemade oat and honey cereal nutrient-dense recipe is a healthy breakfast alternative to overly processed commercial brands, including those that use organic ingredients.
instructions
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Bring a large pot of water and sea salt to a boil.
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Stir in sprouted oats. Reduce heat, cover with a cracked lid, and simmer until tender, about 10 minutes.
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Coat 2 large cookie sheets with the pressed coconut oil.
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Remove the cooked oatmeal from the pan and spread it very thinly onto a cookie sheet.
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Place the cookie sheet in an oven preheated to 121°C and toast for 2 hours.
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Remove the cookie sheet from the oven and use a spatula to carefully flip the toasted oatmeal over to the non-toasted side.
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Return the cookie sheet to the oven and toast for an additional 2 hours.
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Remove cookie sheet and test cereal for consistency. If not completely dry, flip cereal again and continue toasting for another 2 hours.
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Remove cookie sheet from oven and let cool for 15 minutes.
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Remove toasted oatmeal from cookie sheet and pulse in food processor in 2 batches until cereal consistency.
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Place the finished cereal in a covered container and refrigerate.
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Enjoy half a cup in a bowl sprinkled with 1 teaspoon raw honey and whole milk. If desired, add raisins, sliced bananas, soaked nuts, or soaked seeds.
recipe notebook
Virgin coconut oil can be substituted for press-pressed coconut oil (flavorless) in this recipe, but may add a slight coconut flavor to the cereal.
nutrition facts table
Homemade oat and honey breakfast cereal
1 serving (0.5 cups)
calorie 148
calories from fat 32
% Daily Value*
obesity 3.5gFive%
1g saturated fatFive%
sodium 139mg6%
potassium 150mgFour%
carbohydrates 23g8%
4g dietary fiber16%
protein 6g12%
calcium 19mg2%
iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
