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Homemade Bran Flakes Cereal

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Make your own cereal with my Homemade Bran Flakes recipe, which pack protein, fiber, no added sugar — and loads of toasty flavor!

Hi Bold Bakers!

Here at Bigger Bolder Baking, we’re kicking off the New Year with a Homemade Bran Flakes recipe that will have you feeling good and satisfied each morning. We all know breakfast is the most important meal of the day, but we can’t have cinnamon rolls every morning. That’s why I wanted to see if I could create something to have in between all those special occasions, and my Homemade Bran Flakes are the answer.

I bet you never knew you could make cereal at home, and better yet, one that is complete with 10 grams of plant-based protein and fiber, no added sugar, and loads of toasty flavor! Hey 2019, let’s get baking!

What are Bran Flakes?

For those who have never used it before, bran is the outer husk of the wheat. It’s discarded in the processing of white flour, but is actually the most nutrient dense part of the wheat. Bran flakes not only have a nutty flavor but they are full of fiber. I got my bran at the local grocery store but if you cant find it at the store, bran can be bought online.

Is Whole Wheat Good For You?

In addition to the bran flakes, the whole wheat flour in my homemade bran flakes is what really makes this cereal a complete meal. Whole wheat flour is the whole grain of wheat. So you get all the good stuff that has been stripped away from white flour. Whole wheat flour has vitamin B, iron, calcium and protein. This combined with the bran creates a super stick-to-your-ribs wholesome breakfast.

How Do You Make The Cereal Into Flakes? How Big Should They Be?

My Homemade Bran Flakes are so simple to make. Made by combining all the ingredients in one bowl, then rolling the dough into a thin sheet, the bran mixture is baked up to be almost like a large crisp cracker.

To turn the finished sheet of baked bran into bran flakes, you simply lift it off the sheet then crumble it into bite size flakes with your hands. After breaking and crumbling the whole sheet you will have about 4 hefty servings of the most delicious, toasty, and lightly sweet cereal. Even I was amazed by how the finished homemade bran flakes taste — so crunchy, nutty, and satisfying!

How Long Do Homemade Bran Flakes Last?

Since my homemade bran flakes are super dry and crisp, they will last a good 3-4 weeks if stored in an airtight container at room temperature. That said, I highly doubt they will hang around that long!

How do you make “Raisin Bran?”

This cereal is wonderful and full of flavor on its own, but of course feel free to add in whatever you like. To make Homemade Raisin Bran cereal simply add in some sweet plump raisins. If you want to take it over the top, add in whichever nuts, seeds, or dried fruits you like.

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4.66 from 20 votes
Homemade Bran Flakes
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

Make your own cereal with my Homemade Bran Flakes, which pack protein, fiber, no added sugar — and loads of toasty flavor!

Course: Breakfast
Cuisine: American
Servings: 4
Calories: 212 kcal
Author: Gemma Stafford
  • 1 cup (5oz/142g) whole wheat flour
  • 1 cup (3oz/85g) bran/millers bran
  • 2 tablespoons ground flax
  • 1/2 teaspoon salt
  • 2 tablespoons molasses, (maple syrup or honey will also work)
  • 1 tablespoon vegetable oil, or any other flavorless oil
  • 1/3 cup (2 ½ floz/71ml) water
Optional Add-Ins:
  • 1/3 cup raisins*
  • 1/4 cup dried fruit*
  • 1/4 cup nuts or seeds*
  1. Preheat your oven to 300°F (150°C) then butter a 13 x 14 inch flat baking tray. Set aside. 

  2. In a large bowl, combine the whole wheat flour, bran flakes, flax, and salt. 

  3. In a small jug, combine the water, vegetable oil, and molasses. 

  4. Lastly, stream in the wet ingredients, holding some back initially. Mix with the back of your spatula until a sticky dough begins to form. If the mix is too dry add a little more of the wet ingredients until the dough comes together. 

  5. On a large flat surface, lay a tea towel underneath your greased baking tray (this will hold it in place while rolling). Transfer the sticky bran mix to the tray and cover with a large sheet of parchment paper. 

  6. Using a rolling pin roll the dough out to a very thin even sheet the size of the tray. Once rolled out, remove the parchment paper. 

  7. Bake the bran flakes for 45 - 50 minutes until completely dried out and crisp.

  8. Remove from the oven and allow to slightly cool. When you can handle the bran, break it into small bite size flakes.

  9. Cover and store in an airtight container for up to 3-4 weeks.

Watch the Recipe Video!

Recipe Notes

*Feel free to add in raisins, dried fruits, nuts or seeds for whatever flavor variations you like. 

Nutrition Facts
Homemade Bran Flakes
Amount Per Serving (1 bowl)
Calories 212 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Sodium 297mg13%
Potassium 464mg13%
Carbohydrates 40g13%
Fiber 10g42%
Sugar 9g10%
Protein 7g14%
Calcium 50mg5%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Heather Anne on July 16, 2019 at 8:57 pm

    I just bought a second hand grain mill and when I grind my wheat berries there is a wee cup that collects the hulls of the wheat berries – are those my ‘bran flakes’ … sounds like a silly question – just want to be sure. I really need to track down an instruction manual for this machine! Thanks! I am super excited to try this recipe!

    • Gemma Stafford on July 17, 2019 at 3:02 am

      Hi Heather,
      how interesting. I do know other bold bakers grind their own wheat too, you will enjoy this!
      Wheat berries are a whole wheat kernel (except for the hull/husk), composed of the bran, germ, and endosperm. What you are seeing is the bran for sure, but what is known as millers bran, and this is what will make a good coarse ground all-purpose flour. So, for this recipe, you use all of the berries. For a finer flour sieve out the bran. You can keep this, in the fridge is possible as it tends to go rancid if kept too long, and add it to other recipes such as this one ( You can take my mum’s advice and add ‘a handful’ to this type of recipe, to scones, flatbread, etc, it is a really light thing, but great roughage in your diet.
      For the bran, flake recipe use all of your milled flour.
      Gemma 🙂

      • Heather Anne on July 27, 2019 at 1:41 pm

        My mum is all about adding ‘roughage’ too! Thanks for the thorough reply – can’t wait to give this a try … in a month or so when the dust settles around here! We are moving our daughter off to school in Nebraska and our son to school in Florida …

  2. Robin on July 9, 2019 at 7:48 am

    300 degrees for 45 minutes will burn it. You have to turn down the temperature at least 100 degrees lower after about ten minutes to dry it or take it out.

    • Gemma Stafford on July 11, 2019 at 3:58 am

      Hi Robin,
      300f will not burn anything, this is 150c a really gentle heat, used as much to dry out foods as to bake. I think there is an issue with your oven.
      If you are using an OTG/Oven Toaster Grill then you need to consult your instruction book or the manufacturer’s website, this is a totally different way to bake.
      I hope this is of help,
      Gemma 🙂

  3. maziar on July 1, 2019 at 3:27 am

    hi. thank you so much.
    How many grams each serving weighs?

    • Gemma Stafford on July 2, 2019 at 2:37 am

      Hi there Mazier,
      I take your point. I was thinking of cereal bowl, but of course, that can be anything! I will get back to this. The portion should be 100g. That is quite a lot for this type of thing as it is a light cereal.
      Gemma 🙂

  4. Hanifah on May 26, 2019 at 9:48 pm

    is the ground flax with flaxseed same?

    • Gemma Stafford on May 27, 2019 at 7:17 am

      Yes they sure are 🙂


  5. Sarah on May 21, 2019 at 11:22 am

    Hi, what can I use I instead of ground flax seed . Can’t use chia seeds either. Can jaggery be used instead of molasses ?

    • Gemma Stafford on May 21, 2019 at 7:52 pm

      Hi Sarah,

      Flax seed or chia will need to be used in this recipe as it is what binds the cereal together. Yes jaggery can be used :).


  6. Dee on May 21, 2019 at 2:39 am

    What about if your on LCHF eating the carbs are quite high can I swap the flour for almond flour

    • Gemma Stafford on May 21, 2019 at 7:35 pm

      Hi Dee,

      I’m not 100% sure that would work to be honest. I haven’t tried it so honestly I’m not 100% sure.

      Hope this helps,

  7. BJD on April 14, 2019 at 4:44 pm

    I need gluten free. Oat bran as a substitute? Would that work?

    • Gemma Stafford on April 15, 2019 at 12:16 pm

      Hi, yes that will work here too!

  8. Gemma Stafford on April 13, 2019 at 7:35 am

    Hum, it’s roughly around 85-115g per bowl.

    I hope this helps,

  9. Nancybatio on April 4, 2019 at 1:48 am

    Hi Gemma!
    The recipe seems awesome, but i don’t think i can find band here in Nigeria. What’s the substitute? Oat maybe?

    • Gemma Stafford on April 4, 2019 at 7:15 am

      Hi Nancy,
      Bran is what is removed from grain to make white flour/porridge etc. I bet you can find it. Is it called OFFAL by any chance? Ask your store keeper, I cannot imagine that it is not available. This is essential to this particular recipe.
      Gemma 🙂

  10. Haley on March 8, 2019 at 6:22 am

    These are so good is not even funny.

    • Gemma Stafford on March 9, 2019 at 6:11 am

      LOl I agree Haley!!

      Glad you liked them.

  11. Catherine on March 2, 2019 at 4:19 pm

    Hello Gemma, Wanted to let you know that I have made your bran flakes recipe twice now.What a great recipe! I store them in a glass jar and often just take a handful to munch on. I have enjoyed them with sliced bananas, raisins and mixed with granola.No more store bought bran flakes for me.Take care and keep your wonderful recipes coming.

    • Gemma Stafford on March 2, 2019 at 9:42 pm

      I’m delighted to hear that! Great job! Share a photo with us next time you make them 😀

  12. Suzanne Mallette on February 18, 2019 at 7:33 am

    I had to tell you, Gemma, what a blessing this recipe is. I’m the baker that substitutes my diabetic elderly mother’s sweets with no sugar versions or very low sugar versions. So when I made this recipe I switched the molasses for no sugar equivalent, added maple extract (she’s addicted to maple flavour), and used chia seeds instead of ground flax. Then I “candied” walnuts with no sugar maple syrup equivalent and more extract and brown sugar equivalent. Well…. she was eating it as a snack as well! She gave some to my 8 year old grand-daughter who is the pickiest eater in the whole world who loved it! So now instead of store bought which is loaded with sugar and high carbs, I know my mom’s blood sugar will be better controlled with a recipe she loves. And to top it all off, I found something my grand-daughter likes! She even asked me to make her some! Wow! Thank you so much! PS: I did try it, and it was very good.

    • Gemma Stafford on February 19, 2019 at 2:59 am

      Hi Suzanne,
      the problem is that now you have a job for life! haha, that is the difficulty with a popular bake, the poor baker gets all the work, and than just a taste, to make sure there is enough for everyone else. Sounds like this makes you happy, and that is what matters most. Well done you,
      Gemma 🙂

  13. Loretta on February 12, 2019 at 5:05 pm

    Tried it and it worked great! So tasty even without adding other fruit!

    You asked what other cereals would we like to see you try to make for us. My husband likes shredded wheat…is this something you can make?

    Thanks again, Gemma for your great recipes!

    • Gemma Stafford on February 13, 2019 at 1:52 am

      Hi Loretta,
      Well, I am delighted with this very kind review of this recipe. I will have to think about shredded wheat! I bet it is not impossible, but a challenge for sure!
      Thank you for being in touch,
      Gemma 🙂

      • Loretta on February 16, 2019 at 4:36 pm

        I forgot to say that since I have an electric oven, I lowered the temperature to 250 degrees. That was perfect and they did not burn!

        • Gemma Stafford on February 17, 2019 at 1:08 am

          Thank you Loretta,
          Gemma 🙂

  14. Suzanne on February 7, 2019 at 3:11 pm

    Hi, I was wondering if the 9g of sugar was mostly from the molasses? I need to make it as close to sugar free for my mother as possible.

    • Gemma Stafford on February 7, 2019 at 4:22 pm

      Hi, yes that’s what its from.

  15. Steph on January 30, 2019 at 3:02 pm

    Hi jemma! I love watching your videos! I was just wondering if there is a substitute for ground flax? Thanks 🙂

    • Gemma Stafford on January 30, 2019 at 4:14 pm

      Hi, I’m delighted to hear that! You can use chia seed too!

  16. Hiyam ODonnell on January 28, 2019 at 12:25 am

    Very easy and so delicious, I even eat these little bites for as snack

  17. Hiyam ODonnell on January 28, 2019 at 12:21 am

    Easy .. like really easy and very yummy. its actually nice just to nible on it .. THANK YOU Gemma

    • Gemma Stafford on January 28, 2019 at 8:46 am

      Hi there,
      I agree, it is kinda moreish, who knew it would be so easy!!
      Thank you for this very kind review,
      Gemma 🙂

  18. NieG on January 13, 2019 at 11:59 am

    Love this recipe so much so I’m going to try 2 the bran and corn using fine cornmeal wish me luck

    • Gemma Stafford on January 13, 2019 at 6:24 pm

      Good luck!!!!! I love these bran flakes.


  19. Millie Fleck on January 13, 2019 at 10:47 am

    Loved this recipe I doubled it and added chopped almonds which turned out really well. I have tried uploading a photo but won’t allow me to do this from my phone as keeps asking me to log in when already logged in.

    • Gemma Stafford on January 14, 2019 at 3:21 am

      Hi Millie,
      Thank you for this very kind review. I am delighted to hear how you make these recipes your own. We are making some changes to the website to improve the experience for bold bakers, and this may account for the difficulty with uploading the photos. Bear with us, I will let the tech guys know.
      Thank you for being in touch,
      Gemma 🙂

  20. Jaya Khanna on January 10, 2019 at 5:49 am

    Hi, Gemma! Loved this recipe. Tried it right now and had to comment. This is so simple. I am from India and the flour we use for every day purpose is whole wheat flour which already has a lot of bran in it, so I substituted the bran with the same flour and used maple syrup. It turned out great. My Mum has already finished half of the sheet by snacking on it without milk or anything! Thank you for such a great tip!

    • Gemma Stafford on January 11, 2019 at 12:22 pm

      Wow, that is a great idea! I’m delighted to hear you enjoyed them they are so healthy and delicious!

  21. Megan on January 8, 2019 at 9:16 am

    Definitely trying this out this upcoming weekend. It looks delicious.

    • Gemma Stafford on January 8, 2019 at 3:19 pm

      I am delighted to hear that, please do!

  22. Nisha on January 7, 2019 at 4:15 am

    Hi thanks for the recipe bit for the nutritional value what does one bowl refer to …. How many grams ?

    • Gemma Stafford on January 7, 2019 at 10:22 am

      About 40 grams or 1 cup. Enjoy!

  23. visionary_legend on January 6, 2019 at 9:56 pm

    Thank you so much for bringing a homemade healthy cereal recipe!
    I have a question though, is it possible for making it chocolatey or something??

    • Gemma Stafford on January 7, 2019 at 10:30 am

      We are working on a recipe for chocolate cereal, for this one i would not add cocoa powder.

  24. Shirley on January 6, 2019 at 4:14 pm

    Hi Gemma. I am anxious to try this bran flakes recipe. My local grocery store does not carry the Wheat Bran. I purchased Oat Bran instead. Do you think this will work or should I keep looking for the Wheat Bran?

    • Gemma Stafford on January 7, 2019 at 12:11 pm

      Yes, i think this will work as well!

  25. Melissa on January 5, 2019 at 7:48 am

    Disregard my question. I obviously overlooked that portion of the recipe when I asked about the dried fruit.

    • Gemma Stafford on January 5, 2019 at 11:29 am

      no worries, Melissa :).

  26. Melissa on January 5, 2019 at 7:43 am

    Hey Gemma,
    Can dried fruit be added to this before baking?

    • Gemma Stafford on January 5, 2019 at 11:15 am

      Great question, Melissa. Add it after the baking and when your flakes are finished and crunched up.

      If you add it in before the fruit will get incredibly dry and really hard to eat.


  27. Ann on January 5, 2019 at 6:35 am

    Hi Gemma, is this the bran flakes you are referring to? In Canada, it’s called wheat bran. If not, please clarify. Bran flakes in Canada refers to the cereal.

    • Gemma Stafford on January 5, 2019 at 11:18 am

      Yes absolutely. They are the same thing :).

      P.s To keep it fresh store the bran in the fridge.

  28. Molly on January 4, 2019 at 6:46 pm

    Hi Gemma! I absolutely love this recipe idea and can’t wait to try it. I would love to see more cereal, flat cracker, and flat cookie recipes from you! Like sweet cereal too, soup crackers, graham crackers, and those cookie chips that are so popular 🙂 Thanks Gemma.

    • Gemma Stafford on January 5, 2019 at 11:21 am

      Hi Molly,

      I’m delighted you liked the bran flakes. Olivia and I are working on homemade versions of store bought food so stay tuned.

      I love your ideas,

  29. TrebleClef on January 4, 2019 at 5:44 pm

    Happy New Year, Gemma!
    I never thought that I could make cereals at home……… until now!! 😀 Thank you so much for the Bran Flakes recipe–one of mu favorite cereals! This is a “must”!! —- Could you please create a recipe for classic “corn flakes”? Thank you!

    • Gemma Stafford on January 7, 2019 at 11:36 am

      Hello! I am delighted to hear that, great job! We are working on more cereal recipes as we speak, that’s a great suggestion!

  30. Paige on January 4, 2019 at 2:49 pm

    Hi Gemma,

    Do you use flax seeds and grind into ground flax?

    • Gemma Stafford on January 4, 2019 at 3:08 pm

      Yes for this i do.

      • Paige on January 4, 2019 at 9:21 pm

        I was curious if this recipe could turn into corn flakes? By all mean, I like the bran flakes recipe; however it would be great to know there is another option.

        • Gemma Stafford on January 5, 2019 at 11:12 am

          Paige, I’m researching cornflakes right now.

          Watch this space.

  31. Jacqui on January 4, 2019 at 2:37 pm

    Hi I was looking forward to trying these but notice the recipe asks for 1 cup of bran flakes. Is this correct?? Does it not defeat the purpose of making home made bran flakes if we’ve got to purchase store bought in order to make them? 😁. By the way, I think you and your recipes are great! Xxx

    • Gemma Stafford on January 4, 2019 at 3:10 pm

      Bran flakes are the base of this recipe but they are different that the result of the cereal. Bran flakes the cereal refers to a cracker like dough that is baked then broke into bite size flakes.

    • Ravijot Kaur on January 5, 2019 at 6:52 am

      I feel what is referred to here is ‘Wheat Bran’.

  32. Bonnie Gayman on January 4, 2019 at 2:06 pm

    Do you think this could be made Gluten Free? I miss eating Cereal. I eat a lot of Gluten Free Oatmeal. I make my own individual servings. (Like the premade packets you buy) This way I can control what gets put in.

    • Gemma Stafford on January 4, 2019 at 3:11 pm

      I’m sure you could make a gluten free version of this with gf wheat flour 😀

  33. Elaine Garry on January 4, 2019 at 12:50 pm

    How about a recipe for homemade soda crackers? Your bran flake recipe made me think of this 😉

    • Gemma Stafford on January 4, 2019 at 3:11 pm

      That’s a great idea, i’ll have to work on that!

  34. Debbie on January 4, 2019 at 12:18 pm

    Thanks for the recipe, I’ll try it with the brown sugar so that it will be more like Crackling Oay Bran. I’d also like to find a recipe for Cheerios and Honey Bunches of Oats.

    • Gemma Stafford on January 4, 2019 at 3:12 pm

      Yes! We are working on more cereal recipes, stay tuned!

  35. Tammy P on January 4, 2019 at 11:39 am

    Hi Gemma and Happy New Year. Can’t wait to give this recipe a try. I use to LOVE a cereal called C.W. Post it was a wonderful granola based cereal I would love to know how to make a homemade version of it.

    • Gemma Stafford on January 4, 2019 at 3:13 pm

      YAY i am delighted to hear that. Enjoy and happy new year to you as well!

  36. Debbie on January 3, 2019 at 10:28 pm

    Hi Gemma
    What do you mean by ‘bran flakes’ in the ingredients list? I thought this a recipe to make the bran flakes’ so I don’t get why they are in the ingredient list…

    • Gemma Stafford on January 4, 2019 at 3:22 pm

      Hi there, this is referring to flaked bran with is the outer part of the wheat plant flour comes from. I hope that helps! Enjoy!

  37. Thomas L Jackson on January 3, 2019 at 8:28 pm

    I don’t know if my first comment went through or not? Is ground flax seed the same as ground flax? I do see a little color differences.

    • Gemma Stafford on January 4, 2019 at 3:25 pm

      Yes, they are. Flax can be light or dark and vary in color, but any kind of ground flax will work. Enjoy!

  38. Thomas L Jackson on January 3, 2019 at 6:51 pm

    I’m looking to try this possibly but wondering is ground flax seed the same as ground flax? As I’m watching the video, it looks like the ground flax you are using is more yellowish whereas the ground flax seed I have is more brownish. Thank you.

    • Gemma Stafford on January 4, 2019 at 3:28 pm

      I would stick with ground flax for this recipe.

  39. Peppermint Passion on January 3, 2019 at 4:14 pm

    Hi Gemma,

    This cereal looks really good.
    Wondering if you could create a recipe for Golden Grahams Cereal?

    • Gemma Stafford on January 3, 2019 at 4:50 pm

      Ah that’s a lovely idea! Ill have to work on that!

  40. June on January 3, 2019 at 1:31 pm

    Hi Gemma, Happy New Year to you and your team.
    This recipe looks yum but we don’t eat any grains.
    I would love if your alternative baker could give a no grain cereal recipe.
    Thanks June

    • Gemma Stafford on January 3, 2019 at 4:32 pm

      That’s a great idea! We’ll have to work on that! Happy new year to you as well!

  41. Mary on January 3, 2019 at 12:52 pm

    I truly love this idea of making my own cereal, will be making as soon as I get all the ingredients.
    Lovely idea.

    • Gemma Stafford on January 3, 2019 at 4:51 pm

      It’s such a great recipe, please do give it a try! Send us a photo!

  42. Mary on January 3, 2019 at 11:06 am

    I am excited to try this recipe! Except for occasional organic cereals, we have pretty much given up on cold cereals. Making our own may also be a way to save money and get the flavors we truly enjoy. Our son likes cinnamon. My husband is not diabetic, but he can’t have sugar or honey, however he is able to have a bit of molasses but Stevia is much better for him and for me, and we both prefer Stevia. Could Stevia be incorporated into the recipe? Recently, I have been making muffins with Quinoa instead of flour and my husband is able to digest them without any problem. Could Quinoa be used in a cereal? What other ingredients could be used with Quinoa to make a cereal that is easier to digest for any people who have trouble digesting wheat and grains?

    • Gemma Stafford on January 3, 2019 at 4:36 pm

      Hi there, we will have to work on a grain free version, that’s a great idea! In terms of quinoa im not sure about that but i am sure a bit could be added into this mixture!

  43. Laura Burford Lauber on January 3, 2019 at 10:51 am

    Where would I purchase Bran Flakes? Whole Foods or local grocery (like Kellogg’s or Post Bran Flakes)? Thanks.

    • Gemma Stafford on January 3, 2019 at 4:37 pm

      This is a recipe for home made not store bought, but i do like them from whole foods.

      • Jacqui on January 4, 2019 at 2:39 pm

        But they are in the list of ingredients required in this recipe 🤔

        • Gemma Stafford on January 4, 2019 at 3:21 pm

          Bran flakes refer to the outer part of the wheat plant that flour is made from, not the cereal, just to clarify. I hope that helps, enjoy!

      • Patrick on January 4, 2019 at 3:13 pm

        But your recipe calls for 1 cup of bran flakes…as in the cereal, I presume?

        • Gemma Stafford on January 4, 2019 at 3:20 pm

          Hi, to clarify i mean raw bran flakes or the outer part of wheat no bran flakes the cereal.

  44. Kathy on January 3, 2019 at 10:18 am

    Mmmm! I love raisin bran and I’m going to give this a try. Thanks Gemma, I never would have thought about making my own cereal (except I make a mean granola). I can’t think of another cereal I’d like to make, but I can’t wait to see what you come up with!

    • Gemma Stafford on January 3, 2019 at 4:37 pm

      I am delighted to hear that, enjoy!

  45. Danielle on January 3, 2019 at 9:06 am

    Can you use almond flour?

    • Gemma Stafford on January 3, 2019 at 4:39 pm

      I’m not sure about that, but we are working on a grain free version!

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