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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
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.
Love this recipe! Came out delicious Here are some tips from making this 1) To get a less bran/ dry tasting product use WHITE wheat bean. Same nutrient profile as Red wheat bran, just tastier Also use- white wheat flour/ atta flour instead of regular whole wheat flour (softer product) 2) To get the flakes really thin, make multiple small balls and roll them out. Easier to get really thin. (Like making multiple tortillas) 3) Can use Vanilla extract to get it a little sweeter without the calories 4) To bake faster, 350 F for 10 mins gets you the… Read more »
Hi Gemma there used to be a “Wheat Germ Flakes” cold cereal sold in retail grocery stores in the early ’80’s. It was so delicious but haven’t been able to find it since anywhere. Wonder if you could ever post a recipe for that here?
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.
How much is in a serving. I know you said it makes 4 servings. But I have to watch calories. So, how much could I eat for about 100 calories.
Hi Gemma, tried one batch with orange sweet potatoes (100g) and I reduced the liquid. It was so yum. 💗
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!
hi. thank you so much.
How many grams each serving weighs?
Hi, what can I use I instead of ground flax seed . Can’t use chia seeds either. Can jaggery be used instead of molasses ?
I love this recipe- thank you! My first batch came out a bit thick in the middle so now I divide the dough in half and roll out each very thin and cook on two cookie sheets. I love this cereal with fresh pomegranate seeds!
Wonderful recipe! Is is OK in your opinion to add an additional **1/2 c of raw bran** into the recipe, simply to increase the fiber content per serving above 10 grams? [Fiber One cereal (recently discontinued, unfortunately) had about 18 gr per serving (under 100 calories/serving, as an artificial sweetener is used); Kellogg’s All Bran Buds is close to this amount of fiber.] If I add the extra bran, I’d want to add more liquid of some sort….Any idea how much more liquid it would require? Thanks so much for your advice. Judith