Homemade Raisin Bran

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To all of my Raisin-Bran-loving friends (and I know there are a lot of you):  you know that age-old Raisin Bran dilemma, right?  That feeling like the raisin to flake ratio just isn’t quite right?  The anguish of knowing your bowl of cereal could be so much better if there were just a few more raisins in it?  I’ve been in that situation far too many times and so I decided to come up with a solution…  Homemade cereal mixes.

Specifically in this case, homemade Raisin Bran.

The whole concept of cereal is just one that I adore because you can get so creative with it.  The crunchy flakes covered in cold milk go well with an endless list of toppings; bananas, fresh berries, nuts, dried fruit, spices, seeds. Now days, the term “milk” has even taken on a new meaning as our grocery store shelves are loaded with decadent dairy alternatives made from nuts, soy, hemp, rice… man don’t even get me STARTED about milk.

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My point is this:  your bowl of cereal does not need to be boring.  It doesn’t need to be draped in sugar to taste good. It doesn’t need to come from a huge factory assembly line.   It doesn’t necessarily even need to come from a box!  Let’s look at how you can get a little more creative with this traditional morning favorite.

I like to buy these things called Heritage Flakes in big, bulk bags.  They’re very similar to the flakes in Raisin Bran but they are packed full of all sorts of great, ancient grains like wheat, oats, kamut, barley, spelt and millet.  Not only do these flakes taste amazing in a bowl of cereal, but they have an amazing earthy, nutty taste to them that makes a perfect crunchy snack during the day.

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In addition to having plain flakes around the house, I always have jars and bags of dried fruit, nuts, and seeds on hand so I can make a million different combinations of flavors and textures.

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Let’s get back to the topic at hand… recreating the perfect bowl of Raisin Bran.

What will you need?  (to recreate the picture)

1 cup plain cereal flakes

1 cup almond milk

2 tbsp toasted, slivered almonds

RAISINS (however many you want!) – I used golden and regular raisins

Pinch of Cinnamon

How do you make it?

It’s pretty intuitive!

Flakes on the bottom.

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Then raisins.

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Toasted almonds.

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Dash of cinnamon!

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And lather it all up with some ice cold, creamy, decadent almond milk.

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No offense, but Kellogg’s who???

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Comments

  1. your dash of cinnamon looks like my heavy-handed dash ;) I must have built up a cinnamon tolerance, b/c people look at me like I’m nutty when they see how much cinnamon I load onto my oatmeal or yogurt for breakfast.

  2. Until I read this post, I couldn’t tell you the last time I thought of Raisin Bran, but hello – yum! Cereal is one of those things I wouldn’t have thought to make myself, but would love to avoid all the not-so-good things that end up coming in from the assembly line. Such a great idea. Where do you buy Heritage Flakes?

    • Haha I know, I agree. Raisin Bran isn’t really on my daily radar but I do love a big bowl of it every once in a while! And about the Heritage Flakes, I get them at this little local organic and natural foods grocery store near where I live, but I’m sure they’ll have them (or something similar) at Whole Foods, too!

    • Awesome – thanks!

  3. KMM says:

    It’s still extruded wheat.

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