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Homemade Cheerios

March 17, 2014 by Cara



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.

Homemade Cheerios - Fork & Beans

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…

Homemade Cheerios - Fork & Beans

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.

Homemade Cheerios - Fork & Beans

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…

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Homemade (Gluten-free Vegan) Cheerios

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Ingredients

Scale

Dry ingredients

  • 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

Wet ingredients

  • 5–6 Tbsp. hot water
  • 3 Tbsp. nondairy milk

Instructions

  1. Preheat your oven to 325 degrees. Line a baking sheet with a piece of parchment paper.
  2. Whisk together the dry ingredients in a medium bowl. Add the wet ingredients until a firm dough forms.
  3. 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.
  4. Bake for 25 minutes and allow to cool completely.
  5. Store in an airtight jar.

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans


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:

Homemade Gluten-free Vegan Cereal - Fork & Beans

You gotta stay tuned for that though! Coming soon to the theater near you…

Homemade Cheerios - Fork & Beans

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…

Decadent Gluten-Free Vegan Baking - Fork & Beans

 

namastasty

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Filed Under: Breakfast, Copycat Treats, Dairy-Free, Fresh Out of the Oven, Gluten-Free, Kid-Friendly, Nut Free, Snacks for Kids, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « The Best Gluten-free Vegan Cinnamon Roll
Next Post: Raw Vegan Banana Splits »

Reader Interactions

Comments

  1. Jena

    June 1, 2017 at 12:02 pm

    I’m sorry if this has already been asked but I’m dying to make these for my toddler (who eats Cheerios dry so no issue there) but wondering about sugar and if it can be substitute it ommit​ completely and if it will ruin the recipe anyway

  2. Milda

    January 31, 2016 at 6:53 am

    I tried making these for my son but I’m probably doing something wrong because the dough did not come together at all. It’s just crumbles and nothing sticks together. Why is that? By the way I skipped sugar and instead used some purred pears but I cannot see that this is the problem of dough not coming together. Please help! Thanks.

    • Cara

      February 8, 2016 at 2:53 pm

      My first guess is the fact that you altered the recipe rather significantly. You added a wet ingredient (pureed pears) in sub of a dry ingredient (sugar) and didn’t alter the liquid amount. Plus, the puree is going to give the dough a different texture.

  3. Kim

    August 15, 2015 at 6:52 pm

    Does this recipe call for one cup of oat flour or do you measure out one cup of oats and then ground and use that?

  4. Hannah

    July 16, 2014 at 5:42 am

    Can you sub any of these flours and starches for anything else? I don’t have any of them but I just made my own gluten free flour yesterday and it has brown rice flour, coconut flour, oat flour, tapioca flour and sweet rice flour. Want to make these for my kiddo so bad, since we’ve ditched store cereals she misses the Cheerios most. Thanks for sharing! πŸ™‚

    • Cara

      July 16, 2014 at 8:32 am

      Hi Hannah! You can always try subbing out with your own blend. I can never guarantee that it will work out but it’s always worth a try. Let me know! xo

  5. Ash Collins

    July 10, 2014 at 8:07 pm

    I would like to make these for my toddler. Can I omit the sugar? Thank you!

  6. Steph

    March 30, 2014 at 12:53 am

    These look so adorable and yummy! I love cheerios! yayay

  7. Randi (laughfrodisiac)

    March 19, 2014 at 6:35 pm

    Absolutely AMAZING! That is super impressive.

    • Cara

      March 19, 2014 at 7:35 pm

      I border a fine line between impressive and insane πŸ™‚

  8. Cailee

    March 19, 2014 at 12:19 pm

    Oh yum!! This looks so tasty! I’m gluten intolerant so this is perfect for me!!

    • Cara

      March 19, 2014 at 7:35 pm

      Well hello there fellow gluten intolerant πŸ™‚ Hope you like these, Cailee! xo

  9. Richa

    March 18, 2014 at 8:11 pm

    so cute and exciting! Prob add masheed sweet potato or banana to the dough. that may make them dense enough to delay the liquid absorption. i also like the idea of brushing them with a light sugar syrup once baked to further seal the outer to reduce absorption.

    • Cara

      March 19, 2014 at 7:36 pm

      I should have asked you first before I posted this!! That is a great tip, Richa.

  10. Nora (A Clean Bake)

    March 18, 2014 at 5:39 pm

    This is such an awesome idea!! I don’t even care of they are prone to sogginess because I would just eat them by the handful rather than put them in milk and eat them like a civilized person. I really can’t wait for the other two recipes.

    • Cara

      March 19, 2014 at 7:36 pm

      Nora, you are my type of gal–I just know it πŸ˜‰

  11. Candice

    March 18, 2014 at 1:59 pm

    Love these! Personally, I’ve found that when I’m experimenting with making my own gluten free cereal, using coconut flour keeps it from getting soggy. Coconut flour is really dense though, so you need to cut it with another flour (like almond flour!). Alternatively, I’ve found that including some vegetable fiber (like shredded beets or carrots) and dehydrating the “cereal” prevents sogginess as well!

    • Cara

      March 19, 2014 at 7:37 pm

      GREAT advice Candice! I don’t use coconut flour but I think you are onto something here. Gonna have to try that and the veggie fiber tip next time. What a smart cookie you are πŸ˜‰

  12. Baker Bettie

    March 18, 2014 at 8:51 am

    Cara, you are too amazing for words. These are adorable and your pictures are beautiful. Absolutely art.

    I agree with you. Being in the kitchen slaving away over something that is maybe not necessary to make from scratch is absolutely cathartic. The whole process of making something from scratch and seeing the final product. The sifting, the kneading, rolling out of dough. Knowing that you were the one that created it just feels so overwhelmingly good. I’m with you girl!

    • Cara

      March 19, 2014 at 7:37 pm

      YOU are the adorable one…and amazing. I want to bake with you, for reals. Can we arrange that???

  13. Lisa

    March 18, 2014 at 4:36 am

    *SOOO not a science girl* but my thoughts on soggy vs. crunchy wander to arrowroot starch…mostly because those baby arrowroot biscuit in stores are hard. As. A. Rock. Anyway..I leave the genius to you and I’ll stick with baking anything and everything you come up with. Rock on.

    • Cara

      March 19, 2014 at 7:38 pm

      No, I think that is a great conclusion Lisa! Even after all these years, I’m still learning so much… Rock on to YOU! xo

  14. The Vegan Cookie Fairy

    March 18, 2014 at 12:33 am

    That’s funny, I just made Cookie Crisp at home! Haha πŸ™‚

    • Cara

      March 19, 2014 at 7:39 pm

      Get the heck out! Do you have a recipe on your site???

      • The Vegan Cookie Fairy

        March 25, 2014 at 3:51 am

        It’s coming this Friday! (I only have time to blog once per week anymore. Waaaaah.) I have the same soggy problem, though, but I eat my cereal fairly quickly so it’s not a huge problem. Oh and it’s not GF.

  15. Sondi

    March 17, 2014 at 7:40 pm

    Fun! Call me crazy, but I never liked milk in my cereal. I always had it with the teensiest splash of milk as a kid, or totally dry.

    • Cara

      March 19, 2014 at 7:39 pm

      Not crazy at all! There is nothing like a handful of dry cereal (especially if it is Lucky Charms) πŸ™‚ Listen to us, there is something about cereal that makes us relive our childhoods!

  16. Hippy Mom

    March 17, 2014 at 5:47 pm

    Well, I have thought about it real hard and I think that to make the cereal not get soggy quick that it must be some type of fluffy dough that has micro holes of air through the entire individual cereal which are pores but the pores are so small and dry that it almost puts a shield over it which then eventually gives way to the milk or what ever…

    • Cara

      March 19, 2014 at 7:42 pm

      This is where I wish I didn’t mind the smell of eggs. They would really have been helpful with the micro holes, huh? *shaking my fists at the kitchen gods*

  17. Michelle

    March 17, 2014 at 5:08 pm

    So exciting! Personally I think part of the not getting soggy might be that fine coating of sugar they spray on cereal (most cereals have a kinda shinyness to them…), creates a small barrier.
    Can’t wait to try these!

    • Cara

      March 19, 2014 at 7:42 pm

      Michelle, I need you to come over and start sugar spraying my cereal. Hurry!! (great tip, by the way!) xo

Trackbacks

  1. Homemade Cookie Crisp Cereal | Fork and Beans says:
    April 14, 2014 at 2:55 pm

    […] Now for those of us less fortunate, let us drown our sorrows in a bowl of gluten-free vegan Cookie Crisp. Wait a minute. Life just got better again didn’t it??? Hooray for cereal making the world right again. Now before I start I must give the same warning as in my Homemade Cheerios recipe: […]

  2. (via Homemade Cheerios | Fork and Beans) « We Live Social says:
    March 26, 2014 at 2:00 pm

    […] (via Homemade Cheerios | Fork and Beans) […]

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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