DISCLAIMER: I’m still working on figuring out how to make these cereals not get soggy too quickly when immersed in nondairy milk. So if you make these, you have been warned. I haven’t quite figured out how the cereal factories do it. If anything, just enjoy the pictures and possibilities.
The process of making homemade Cheerios cereal is a tedious one. You have to roll them into tiny balls, slightly press them down and then create a hole in the middle with a toothpick. For each one. All that work for 1 cup of cereal. So why on earth would you even make it, especially when you can buy gluten-free vegan cereal at the store and it won’t get soggy, you ask? Easy: Because this is actually fun. For me, at least it was. Hey if anything, consider this post as art more than a recipe. Yeah I like that philosophy. Art.
For reals though, the process of making all three homemade cereals took the entire morning for me to do and was completely cathartic. If you like slaving away over a stove and have no issue with spending tons of time in your kitchen, then I guarantee that you too will enjoy making these. Or your money back. Wait a minute…
These homemade Cheerios pack that perfect crunch with each bite. I have never been so excited to pull a baked good out of the oven and find a rock hard object! They can even be a super fun snaking food , eaten as is, for the little ones running around your home.
Any palm readers out there willing to read my palm via this picture? Let me know. I’m open to interpretations. I like to think that the far left line that runs vertical signifies a long life of wealth…
Homemade (Gluten-free Vegan) Cheerios
Ingredients
Dry ingredients
- 1/3 c. superfine brown rice flour
- 1/3 c. sorghum flour
- 1/3 c. potato starch
- 1 c. ground oats (gluten-free certified)
- 1/4 c. granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of fine sea salt
Wet ingredients
- 5–6 Tbsp. hot water
- 3 Tbsp. nondairy milk
Instructions
- Preheat your oven to 325 degrees. Line a baking sheet with a piece of parchment paper.
- Whisk together the dry ingredients in a medium bowl. Add the wet ingredients until a firm dough forms.
- Roll a very small amount of dough between the palms of your hands until smooth ball is formed. Gently press down slightly. Using a toothpick, create a larger hole in the middle. Repeat until all the dough is used up.
- Bake for 25 minutes and allow to cool completely.
- Store in an airtight jar.
The great thing about this recipe (aside from the fact that you can make cereal at home now! *crickets* No?) is that it is the base for two more homemade cereals: Cookie Crisp and Reese’s Peanut Butter Crunch. Coming up this week! Check this sneak peek out:
You gotta stay tuned for that though! Coming soon to the theater near you…
Until then, enjoy your St. Paddy’s Day. Oh, I got a good Green Day suggestion: Make these homemade Cheerios and dunk them into a bowl of green-colored nondairy milk. Or you can just have a beer. I will be doing the latter…
I’m sorry if this has already been asked but I’m dying to make these for my toddler (who eats Cheerios dry so no issue there) but wondering about sugar and if it can be substitute it ommit completely and if it will ruin the recipe anyway
I tried making these for my son but I’m probably doing something wrong because the dough did not come together at all. It’s just crumbles and nothing sticks together. Why is that? By the way I skipped sugar and instead used some purred pears but I cannot see that this is the problem of dough not coming together. Please help! Thanks.
My first guess is the fact that you altered the recipe rather significantly. You added a wet ingredient (pureed pears) in sub of a dry ingredient (sugar) and didn’t alter the liquid amount. Plus, the puree is going to give the dough a different texture.
Does this recipe call for one cup of oat flour or do you measure out one cup of oats and then ground and use that?
Can you sub any of these flours and starches for anything else? I don’t have any of them but I just made my own gluten free flour yesterday and it has brown rice flour, coconut flour, oat flour, tapioca flour and sweet rice flour. Want to make these for my kiddo so bad, since we’ve ditched store cereals she misses the Cheerios most. Thanks for sharing! 🙂
Hi Hannah! You can always try subbing out with your own blend. I can never guarantee that it will work out but it’s always worth a try. Let me know! xo
I would like to make these for my toddler. Can I omit the sugar? Thank you!
These look so adorable and yummy! I love cheerios! yayay
Absolutely AMAZING! That is super impressive.
I border a fine line between impressive and insane 🙂
Oh yum!! This looks so tasty! I’m gluten intolerant so this is perfect for me!!
Well hello there fellow gluten intolerant 🙂 Hope you like these, Cailee! xo
so cute and exciting! Prob add masheed sweet potato or banana to the dough. that may make them dense enough to delay the liquid absorption. i also like the idea of brushing them with a light sugar syrup once baked to further seal the outer to reduce absorption.
I should have asked you first before I posted this!! That is a great tip, Richa.
This is such an awesome idea!! I don’t even care of they are prone to sogginess because I would just eat them by the handful rather than put them in milk and eat them like a civilized person. I really can’t wait for the other two recipes.
Nora, you are my type of gal–I just know it 😉
Love these! Personally, I’ve found that when I’m experimenting with making my own gluten free cereal, using coconut flour keeps it from getting soggy. Coconut flour is really dense though, so you need to cut it with another flour (like almond flour!). Alternatively, I’ve found that including some vegetable fiber (like shredded beets or carrots) and dehydrating the “cereal” prevents sogginess as well!
GREAT advice Candice! I don’t use coconut flour but I think you are onto something here. Gonna have to try that and the veggie fiber tip next time. What a smart cookie you are 😉
Cara, you are too amazing for words. These are adorable and your pictures are beautiful. Absolutely art.
I agree with you. Being in the kitchen slaving away over something that is maybe not necessary to make from scratch is absolutely cathartic. The whole process of making something from scratch and seeing the final product. The sifting, the kneading, rolling out of dough. Knowing that you were the one that created it just feels so overwhelmingly good. I’m with you girl!
YOU are the adorable one…and amazing. I want to bake with you, for reals. Can we arrange that???
*SOOO not a science girl* but my thoughts on soggy vs. crunchy wander to arrowroot starch…mostly because those baby arrowroot biscuit in stores are hard. As. A. Rock. Anyway..I leave the genius to you and I’ll stick with baking anything and everything you come up with. Rock on.
No, I think that is a great conclusion Lisa! Even after all these years, I’m still learning so much… Rock on to YOU! xo
That’s funny, I just made Cookie Crisp at home! Haha 🙂
Get the heck out! Do you have a recipe on your site???
It’s coming this Friday! (I only have time to blog once per week anymore. Waaaaah.) I have the same soggy problem, though, but I eat my cereal fairly quickly so it’s not a huge problem. Oh and it’s not GF.
Fun! Call me crazy, but I never liked milk in my cereal. I always had it with the teensiest splash of milk as a kid, or totally dry.
Not crazy at all! There is nothing like a handful of dry cereal (especially if it is Lucky Charms) 🙂 Listen to us, there is something about cereal that makes us relive our childhoods!
Well, I have thought about it real hard and I think that to make the cereal not get soggy quick that it must be some type of fluffy dough that has micro holes of air through the entire individual cereal which are pores but the pores are so small and dry that it almost puts a shield over it which then eventually gives way to the milk or what ever…
This is where I wish I didn’t mind the smell of eggs. They would really have been helpful with the micro holes, huh? *shaking my fists at the kitchen gods*
So exciting! Personally I think part of the not getting soggy might be that fine coating of sugar they spray on cereal (most cereals have a kinda shinyness to them…), creates a small barrier.
Can’t wait to try these!
Michelle, I need you to come over and start sugar spraying my cereal. Hurry!! (great tip, by the way!) xo