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Homemade Protein Cereal Recipe

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4 from 3 reviews

  • Author: Molly
  • Total Time: 1 hour 27 minutes
  • Yield: 6 servings
  • Diet: Low Fat

Description

This homemade protein cereal recipe offers a nutritious and customizable breakfast option, combining all-purpose flour, almond flour, and protein powder into a crunchy cereal that you can tailor with your favorite protein flavors. The dough is rolled out thin, baked to golden perfection, and topped with a delightful cinnamon sugar blend, making it a wholesome, high-protein start to your day.

Ingredients

Dry Ingredients

  • 120g (1 Cup) All-Purpose Flour
  • 56g (1/2 Cup) Almond Flour
  • 45g (1.5 Scoops) Cinnamon or Vanilla Protein Powder
  • 50g Granulated Sugar Substitute (or regular sugar)
  • 2 tsp Cinnamon
  • 1/4 tsp Salt

Wet Ingredients

  • 5-6 Tbsp Milk of Choice (adjust depending on protein powder used)

Topping

  • 1 tsp Cinnamon
  • 40g Granulated Sugar Substitute (or regular sugar)

Instructions

  1. Combine dry ingredients: In a large bowl, mix all the dry ingredients thoroughly, including flours, protein powder, cinnamon, sugar substitute, and salt, ensuring an even distribution.
  2. Add milk gradually: Pour milk one tablespoon at a time into the dry mix, stirring continuously until the dough just comes together. The amount of milk needed varies depending on the protein powder—with whey protein requiring about 5 tablespoons and whey/casein blends about 6.
  3. Chill the dough: Wrap or cover the dough and refrigerate it for 30 to 60 minutes (or longer) to firm it up, making it easier to handle and roll out.
  4. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking.
  5. Divide and prepare dough: Split the chilled dough into two equal parts and place each on a sheet of parchment paper for rolling.
  6. Roll out dough thinly: Generously sprinkle flour over the dough surface and top to prevent sticking. Roll each piece as thin as possible to ensure a crisp texture after baking.
  7. Apply topping: Lightly spray the dough with cooking spray to moisten the excess flour. Mix cinnamon and sugar substitute for the topping, then sprinkle evenly over the dough and gently pat it down.
  8. Cut the dough into squares: Use a pizza cutter to slice the dough across in both directions, creating small cereal squares. The pieces can remain touching and will separate after baking.
  9. Bake the cereal: Place the dough sheets on baking trays and bake at 350°F for 16-18 minutes. Whey protein batches need around 16 minutes, while whey/casein blends benefit from 18 minutes. Watch for browning edges as an indicator of doneness.
  10. Cool and firm: Remove from oven and allow the cereal to cool at room temperature for 20-30 minutes. This firming period helps the cereal harden for easy separation and a satisfying crunch.
  11. Optional extra crisping: If the cereal isn’t as crunchy as desired after initial cooling, let it sit uncovered for 1-2 hours to further firm up and enhance crispness.

Notes

  • The amount of milk added depends on the protein powder type; add slowly to achieve the right dough texture.
  • Using a combination of almond flour and all-purpose flour provides structure while keeping the cereal light.
  • You can substitute granulated sugar substitute with regular sugar if preferred, adjusting nutrition accordingly.
  • The size of the cereal squares can be adjusted based on personal preference.
  • Storing the cereal in an airtight container will maintain crunch for several days.
  • Protein powder flavors like cinnamon and vanilla work best to complement the cereal’s spices.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast Cereal
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/homemade-protein-cereal-recipe/