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spelled cereal for breakfast
The Staple Kitchen

Bran Flakes

A crunchy, high-fiber homemade cereal made with whole wheat, millers bran, and a hint of molasses. This simple recipe delivers a perfectly crisp texture that stays crunchy in milk.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 300 g whole wheat flour
  • 170 g bran/millers bran
  • 4 tbsp ground flax
  • 1 tsp salt
  • 4 tbsp molasses or maple syrup
  • 2 tbsp vegetable oil
  • 150 ml water
  • Optional: 100g raisins or 50g chopped nuts

Method
 

  1. Preheat your oven to 300°F (150°C) and lightly grease a large flat baking tray with a small amount of butter or oil.
  2. Combine 300g of whole wheat flour, 170g of millers bran, 4 tbsp of ground flax, and 1 tsp of salt in a large mixing bowl.
    Flour in metal dish; i think that i am going to make some crepes now;Adobe RGB color space;see other similar images:
  3. Whisk together 150ml of water, 2 tbsp of vegetable oil, and 4 tbsp of molasses in a separate small jug until well blended.
  4. Pour the wet mixture into the dry ingredients gradually while stirring with a spatula.
  5. Mix the ingredients until a sticky, cohesive dough forms, adding a teaspoon more water if the mix feels too crumbly.
  6. Place the sticky dough onto the greased tray and cover it completely with a large sheet of parchment paper.
  7. Roll the dough using a rolling pin until it forms a very thin, even layer that covers the entire surface of the tray.
    Hand, Bread, Cooking, Food, Human Hand
  8. Peel away the parchment paper carefully to reveal the thin sheet of bran mixture.
  9. Bake the sheet in the preheated oven for 45 to 50 minutes until it is entirely dried out and feels crisp to the touch.
  10. Remove the tray from the oven and let the large cracker cool for about 10 minutes until it is safe to handle.
  11. Break the cooled sheet by hand into small, bite-sized flakes and toss them with 100g of raisins if you desire extra sweetness.
    Healthy breakfast with wheat buckwheat bran cereal with milk in blue ceramic bowl. Ready to eat

Notes

I find that the key to the perfect crunch is rolling the dough as thin as humanly possible; if it’s too thick, the center might stay a bit chewy. If you notice the edges browning too quickly in the oven, you can lower the heat slightly and bake for a few minutes longer.
These flakes store beautifully in an airtight container for up to 4 weeks, so I usually make a double batch to save time. Feel free to experiment with different sweeteners; honey gives a lighter floral note while molasses provides that deep, traditional "cereal" flavor.
Hope you enjoy your homemade breakfast! :)