This Homemade Cereal comes together when you boil the honey, coconut oil, and cocoa on the stove first, so every bit of puffed wheat gets coated before it even goes into the oven. It’s basically the same idea as a granola bar, except once it bakes and cools, it snaps apart into crunchy, chocolatey clusters instead of staying in one solid slab.
I go through this homemade cereal constantly. It keeps in the pantry for weeks, so I’ll make a batch on a Sunday and it slowly disappears over the next couple weeks. It’s fantastic poured over yogurt, eaten dry by the handful, dumped into a bowl with cold milk…you know, like actual cereal. We never get sick of it. Want more breakfast recipes? Try my Morning Glory Muffins or Overnight French Toast Casserole.
😍 Why You’ll Love This Homemade Cereal Recipe
Simple ingredients with a big payoff: everything here is stuff you probably already have in your cupboard.
No candy thermometer needed: the honey mixture comes together on the stovetop in a couple of minutes.
Naturally sweetened: one cup of honey does all the work with no processed sugar needed.
Crunchy in every bite: pumpkin seeds, walnuts, and coconut are scattered throughout for texture in every handful.
🌾 Ingredients You’ll Need To Make This Homemade Cereal Recipe
Puffed wheat: this light, airy cereal base soaks up the honey-cocoa coating.
Coconut oil: it melts right into the honey and cocoa, helping everything bind together and adding a subtle richness.
Honey: this is the only sweetener needed, and it caramelizes slightly in the oven to help everything crisp up.
Pumpkin seeds: raw pumpkin seeds add a nutty bite and a little extra protein to each handful.
Walnuts: chopped walnuts bring texture and a toasty flavour that pairs really well with the chocolate.
Golden raisins: these add little pops of natural sweetness throughout the cereal.
Unsweetened coconut: adds another layer of texture and flavour.
Cocoa powder: this is what turns the honey mixture into a rich, chocolatey coating.
Sea salt: just a big pinch balances out the sweetness and makes the chocolate flavour stand out.
✔ How To Make Homemade Cereal
Preheat your oven to 300°F then line a baking sheet with parchment paper and set aside.
In a large saucepan set to medium heat, combine the honey, coconut oil, and cocoa powder. Bring the mixture to a gentle boil, stirring approximately every minute.
Remove the saucepan from the heat and stir in the remaining ingredients until everything is evenly coated and well combined.
Transfer the mixture to the prepared baking sheet and press it down firmly into an even layer. Place the baking sheet on the middle rack of the oven.
After approximately 20 minutes, remove a small amount of the mixture from the oven and allow it to cool for about 1 minute. It should transform from soft to crisp as it cools. If the sample crisps up as it cools and the granola is golden but not overly browned, it’s ready.If necessary, return it to the oven and continue baking for a few more minutes, checking frequently to prevent burning.
🤝 Sammy’s Tip for this Homemade Cereal Recipe
- Don’t judge the texture while the granola is hot. A small sample will initially feel soft but should become crisp as it cools, which is when you’ll know that is ready.
Remove from the oven and allow the cereal to cool completely on the baking sheet. Once cooled, break it into pieces and transfer to an airtight container.
🗒 Variations
Nut-free: skip the walnuts and add extra pumpkin seeds or sunflower seeds in their place.
Warm spice: add a teaspoon of cinnamon to the honey mixture while it simmers for a warmer, spiced flavour.
Dried fruit swap: try dried cranberries or chopped dried apricots in place of the golden raisins.
🗒 Substitutions
Puffed wheat: puffed rice or puffed quinoa both work well if that’s what you have on hand.
Coconut oil: melted butter can be used in its place for a slightly richer flavour. Walnuts: pecans or slivered almonds are both great substitutes.
Golden raisins: regular raisins, dried cherries, or dried cranberries all work.
🍴 Leftovers? Lucky you.
This cereal keeps well in an airtight container at room temperature for up to two weeks. You can also freeze it in a freezer-safe bag for up to three months — just let it come to room temperature before eating.
🤔 FAQ’S
Is this cereal gluten-free?
Puffed wheat isn’t gluten-free, but you can swap it for puffed rice or puffed quinoa to make this cereal gluten-free.
Why isn’t my homemade cereal crunchy after baking?
It probably just needs a few more minutes in the oven. The honey mixture needs enough time to dry out fully, so if it still feels soft once it’s cooled, pop it back in for a few minutes and check again.
Can I scale this recipe up?
Yes, it scales up well. Just spread the mixture across two baking sheets instead of piling it onto one, or the middle won’t dry out and crisp up the way it should.
Can I use rolled oats instead of puffed wheat?
You can, but the texture will change. Puffed wheat gives you that light, airy cereal crunch, while oats will bake up more like a traditional granola.
What’s the best way to eat this homemade cereal recipe?
However you’d enjoy any other cereal! In a bowl with cold milk, sprinkled over yogurt, or straight out of the container.
👩🍳 Hungry For More?
If you loved this homemade cereal recipe, then make sure to check out a few of my other recipes you may also love:
- Strawberries & Marshmallow Whipped Cream Breakfast Casserole
- Banana Chocolate Chip Bread
- Lemon Poppy Seed Muffins
- Marshmallow Graham Squares
- Chocolate Chow Mein Clusters
- Chocolate Muffins
- Homemade Granola Recipe
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this homemade cereal recipe (or any recipe of mine) don’t forget to leave a review.
Homemade Cereal
Equipment
- 1 large saucepan
- 1 Large baking sheet
Ingredients
- 10 cups plain puffed wheat
- 3 tbsp coconut oil
- 1 cup honey
- 1/2 cup pumkin seeds, raw
- 1/2 cup walnuts, chopped
- 1/2 cup golden raisins
- 1/2 cup unsweetened coconut
- 3 tbsp cocoa
- big pinch of sea salt
Instructions
- Preheat your oven to 300°F then line a baking sheet with parchment paper and set aside.
- In a large saucepan set to medium heat, combine the honey, coconut oil, and cocoa powder. Bring the mixture to a gentle boil, stirring approximately every minute.
- Remove the saucepan from the heat and stir in the remaining ingredients until everything is evenly coated and well combined.
- Transfer the mixture to the prepared baking sheet and press it down firmly into an even layer. Place the baking sheet on the middle rack of the oven.
- After approximately 20 minutes, remove a small amount of the mixture from the oven and allow it to cool for about 1 minute. It should transform from soft to crisp as it cools. If the sample crisps up as it cools and the granola is golden but not overly browned, it’s ready.If necessary, return it to the oven and continue baking for a few more minutes, checking frequently to prevent burning.Sammy's tip: don't judge the texture while the granola is hot. A small sample will initially feel soft but should become crisp as it cools, which is when you'll know that is ready.
- Remove from the oven and allow the cereal to cool completely on the baking sheet. Once cooled, break it into pieces and transfer to an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
