DISCLAIMER: I’m still working on figuring out how to make these cereals not get soggy too quickly when immersed in nondairy milk. So if you make these, you have been warned. I haven’t quite figured out how the cereal factories do it. If anything, just enjoy the pictures and possibilities.
The process of making homemade Cheerios cereal is a tedious one. You have to roll them into tiny balls, slightly press them down and then create a hole in the middle with a toothpick. For each one. All that work for 1 cup of cereal. So why on earth would you even make it, especially when you can buy gluten-free vegan cereal at the store and it won’t get soggy, you ask? Easy: Because this is actually fun. For me, at least it was. Hey if anything, consider this post as art more than a recipe. Yeah I like that philosophy. Art.
For reals though, the process of making all three homemade cereals took the entire morning for me to do and was completely cathartic. If you like slaving away over a stove and have no issue with spending tons of time in your kitchen, then I guarantee that you too will enjoy making these. Or your money back. Wait a minute…
These homemade Cheerios pack that perfect crunch with each bite. I have never been so excited to pull a baked good out of the oven and find a rock hard object! They can even be a super fun snaking food , eaten as is, for the little ones running around your home.
Any palm readers out there willing to read my palm via this picture? Let me know. I’m open to interpretations. I like to think that the far left line that runs vertical signifies a long life of wealth…
- 1/3 c. superfine brown rice flour
- 1/3 c. sorghum flour
- 1/3 c. potato starch
- 1 c. ground oats (gluten-free certified)
- 1/4 c. granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of fine sea salt
- 5–6 Tbsp. hot water
- 3 Tbsp. nondairy milk
- Preheat your oven to 325 degrees. Line a baking sheet with a piece of parchment paper.
- Whisk together the dry ingredients in a medium bowl. Add the wet ingredients until a firm dough forms.
- Roll a very small amount of dough between the palms of your hands until smooth ball is formed. Gently press down slightly. Using a toothpick, create a larger hole in the middle. Repeat until all the dough is used up.
- Bake for 25 minutes and allow to cool completely.
- Store in an airtight jar.
The great thing about this recipe (aside from the fact that you can make cereal at home now! *crickets* No?) is that it is the base for two more homemade cereals: Cookie Crisp and Reese’s Peanut Butter Crunch. Coming up this week! Check this sneak peek out:
You gotta stay tuned for that though! Coming soon to the theater near you…
Until then, enjoy your St. Paddy’s Day. Oh, I got a good Green Day suggestion: Make these homemade Cheerios and dunk them into a bowl of green-colored nondairy milk. Or you can just have a beer. I will be doing the latter…