Nourishing recipe for homemade oats & honey cereal as a healthy breakfast alternative to overly processed, commercial brands including those using organic ingredients.

Knowing how to make healthy cold breakfast cereal is an important skill as commercial versions are some of the most toxic processed foods on the market.

Some people are surprised to learn that literally ALL cold breakfast cereal brands are unhealthy.

This includes organic brands that have just a few ingredients listed on the nutritional label.

Why is this?

It is the processing of cold breakfast cereal that is the most important issue. It’s not just about the ingredients, although those are certainly important too.

The violent factory extrusion of grains required to make boxed cereal destroys the integrity of the protein molecules.

Eating this stuff is essentially akin to “allergies in a bowl”.

Taking cold breakfast cereal out of the diet is hard, however, as they are very convenient and incredibly addictive.

Thus, you will likely need some tricks in the tool bag to wean yourself off. In my experience, homemade versions are an effective way to eliminate them for good.

You will find this recipe for oats and honey cereal below to be extremely filling quite unlike the experience of commercial brands that are easy to overeat and don’t keep you feeling full for very long.

Love the idea of making your own cold breakfast cereal? Here are more recipe suggestions to try in addition to the oats & honey recipe below.

Homemade Oats & Honey Breakfast Cereal

Nourishing recipe for homemade oats & honey cereal as a healthy breakfast alternative to overly processed, commercial brands including those using organic ingredients.

Total Time 4 hours 20 minutes

Instructions

1. In a large pot, bring water and sea salt to a boil.

2. Stir in sprouted oats. Reduce heat to low, cover with cracked lid and simmer until soft, about 10 minutes.

3. Grease two large cookie sheets with expeller pressed coconut oil.

4. Remove cooked oatmeal from the pot and spread out very thinly onto cookie sheets.

5. Place cookie sheets in preheated 250 °F/ 121 °C oven and toast for 2 hours.

6. Remove cookie sheets from oven and using a spatula, carefully flip the toasted oatmeal to the untoasted side.

7. Place cookie sheets back in the oven and toast for two more hours.

8. Remove cookie sheets and test the consistency of the cereal. If it is not fully dried, flip the cereal again and continue to toast for two more hours.

9. Remove cookie sheets from the oven and cool for 15 minutes.

10. Remove toasted oatmeal from the cookie sheets and pulse in two batches in the food processor until cereal consistency.

11. Place finished cereal in a container with a lid and refrigerate.

12. Enjoy a half cup in a bowl drizzled with 1 tsp of raw honey and whole milk. Add raisins, sliced banana, soaked nuts or soaked seeds if desired.

Recipe Notes

You may substitute virgin coconut oil instead of (flavorless) expeller pressed coconut oil in this recipe, but it will likely add a slight coconut flavor to the cereal.

Nutrition Facts

Homemade Oats & Honey Breakfast Cereal

Amount Per Serving (0.5 cup)

Calories 148
Calories from Fat 32

% Daily Value*

Fat 3.5g5%

Saturated Fat 1g5%

Sodium 139mg6%

Potassium 150mg4%

Carbohydrates 23g8%

Fiber 4g16%

Protein 6g12%

Calcium 19mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.