Breakfast

Homemade Bran Flakes Cereal

4.68 from 25 votes
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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Homemade Bran Flakes

4.68 from 25 votes
Make your own cereal with my Homemade Bran Flakes, which pack protein, fiber, no added sugar — and loads of toasty flavor!
Author: Gemma Stafford
Servings: 4
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!
Author: Gemma Stafford
Servings: 4

Ingredients

  • 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*

Instructions

  • Preheat your oven to 300°F (150°C) then butter a 13 x 14 inch flat baking tray. Set aside. 
  • In a large bowl, combine the whole wheat flour, bran flakes, flax, and salt. 
  • In a small jug, combine the water, vegetable oil, and molasses. 
  • 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. 
  • 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. 
  • 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. 
  • Bake the bran flakes for 45 - 50 minutes until completely dried out and crisp.
  • Remove from the oven and allow to slightly cool. When you can handle the bran, break it into small bite size flakes.
  • Cover and store in an airtight container for up to 3-4 weeks.

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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Comments & Reviews

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ChetnaAcharya
Member
ChetnaAcharya
2 days ago

I have a convection microwave. Could you please let me know the temperature for baking this in convection microwave?

Sue
Guest
Sue
10 days ago

Oh yum!!! I did add in some cinnamon and a bit of ginger and nutmeg to my cereal dough and it was so delicious!! My husband prefers it just you have written the recipe, so it’s great that this can be made as is or tweaked a bit to suit different tastes and still be super delicious and nutritious. Another winner from you Gemma! Thanks!!

Phel3692
Member
Phel3692
3 months ago

Hi Gemma, is there any way to lower the sodium in this recipe? My husband eats cereal every morning and needs to be on a low sodium diet. Thanks in advance for any advice!

Heather Anne
Guest
Heather Anne
4 months ago

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!

Robin
Guest
Robin
5 months ago

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.

maziar
Guest
maziar
5 months ago

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

Hanifah
Guest
Hanifah
6 months ago

is the ground flax with flaxseed same?

Sarah
Guest
Sarah
6 months ago

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

Dee
Guest
Dee
6 months ago

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

BJD
Member
BJD
7 months ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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