0 Homemade GrapeNuts Cereal Copycat

 

Have you heard about the GrapeNuts shortage?

I didn't until last week. I grew up with this CRUNCHY whole wheat cereal as a child and still love it to this day. I enjoy it with cold milk, heated as a hot cereal, or as toppings in my homemade yogurt. 

Apparently, due to the pandemic, GrapeNuts has been in short supply. Post hopes to get this cereal back on the shelves by late Spring, but in the meantime, you can make your own!

I couldn't believe how easy this was to make....

Ingredients

White Wheat Flour - I grind my own wheat flour, but you can use King Arthur Whole White Wheat or Prairie Gold White Wheat flour. I prefer the color and mild taste of white wheat flour, but you can definitely use red wheat flour for a heartier, nuttier taste. Weighing your flour will give you more consistent results. 

Brown Sugar - I used light brown sugar, but you can use dark brown sugar for a deeper, darker color and stronger flavor. This recipe tastes sweeter than the original GrapeNuts, but you can cut it back to 3/4 cup.

Buttermilk - Gives moisture and a slight tang to the recipe. I used milk & lemon juice (or vinegar) to create a soured milk that works great in place of buttermilk. You can use powdered buttermilk and water as well. 

Salt -added to enhance the flavors 

Baking Soda -neutralizes the acid (from the buttermilk), adds tender texture and leaving (rising). 

1. Mix all the ingredients together, scraping the sides of the bowl. I really enjoy my Kitchen Aid Flex Edge beater that scrapes the sides. 

2. Spread the mixture into a prepared 13"x18" baking sheet. Use parchment paper or a silicone baking mat. 

3. Bake for 15 minutes in a preheated oven. 

4. Remove and let cool completely, about 45 minutes.

5. Once cool, break into large chunks and place into a food processor. Pulse until mixture resembles coarse crumbs. Don't pulse too many times or it will become a powder. 6. Spread the crumb mixture onto 2-3 large cookie sheets or in a couple of 9x13 baking pans and place in the oven. Bake, stirring mixture every 15 minutes or until crisp. 

7. Cool the cereal completely and store in an airtight container for up to two weeks. For longer storage, put cereal in the freezer for up to three months. 

The cereal tasted great, was super crunchy, but the real test comes with pouring milk...

These little nuggets stayed crunchy and were perfectly sweet, without any need for sugar.

I plan on making this again and again, as I always have the ingredients on hand. I hope you try this recipe and let me know your results. Enjoy!

Homemade Grape Nuts Cereal

Yield: 8 cups

Author: Frieda Franchina, adapted from HeavenlyHomemakers recipe

Prep time: 10 min
Cook time: 1 hour 15 min
Total time:  1 hour 30 min

A crunchy, nutty-sweet cereal that is great with cold or hot milk, or as a topping on yogurt. 

Ingredients:

• 3 1/2 cups whole wheat flour, 532g/18oz
• 1 cup brown sugar, 217g/7.6oz 
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups buttermilk (or 2 Tablespoons lemon juice & enough milk to make 2 cups)

Instructions:

Homemade Grape Nuts Cereal

1. In a large mixing bowl, or stand mixer, combine the wheat flour, sugar, salt, & baking soda.
2. Pour the buttermilk into dry ingredients, mixing well. Mixture should resemble a thick batter.
3. Prepare a 13x18 baking sheet with a silicone baking mat, parchment paper, or grease it well with butter or shortening.
4. Spread the batter onto the prepared baking sheet, into an even layer.
5. Bake in a preheated 375°F oven for 15 minutes.
6. Remove pan from oven and allow to cool completely, about 45 minutes.
7. Once cooled, break the bread into large chunks and place into a food processor. Pulse until the mixture looks like coarse bread crumbs. Don't over process into a powder.
8. Divide crumbs between 2 or 3 large 13x18 cookie sheets and spread into a single layer.
9. Reduce oven temperature to 250°F, place baking sheets with crumbs and bake for 1-1.5 hours, stirring mixture every 15 minutes, or till crisp. 
10. Remove from oven & cool completely, about 30 min and store in an air tight container for up to two weeks. For longer storage, put cereal in freezer safe baggies for up to three months. 

Notes: You can use white or red wheat flour. I like to use white wheat for a more mild flavor. You can use light or dark brown sugar. Dark sugar will give your cereal a darker color and more pronounced flavor. For a malt flavor, try adding 1 teaspoon barley malt powder or flour.