Make Your Own Breakfast Cereal

Why make your own breakfast cereal?

Breakfast cereal can be a quick breakfast, but shop bought boxes can be pricey and many contain more sugar and salt than you might expect. Health focused packaging does not necessarily mean a cereal is low in sugar.

Making your own gives you more control over the ingredients. You can keep sugar low, choose the nuts and fruit you like and vary the mix from week to week. Buying basic ingredients in larger bags often works out cheaper per bowl than branded cereal, although this depends on what you add. Some packaged cereals are fortified with vitamins and iron, which a homemade mix will not necessarily replace.

To compare your mix with shop bought cereal, check the nutrition panel per 100g as well as your portion size. Some boxes also carry front of pack traffic light labels, though these are voluntary. Nutrition labels show total sugars, not just added or free sugars. The NHS website has guidance on reading food labels and on recommended limits for sugar and salt.

The basic ingredients

Rolled oats make a straightforward base for homemade muesli because they are cheap, widely available and filling. Wheatgerm adds a nutty flavour and some extra fibre. Look for it in health food shops, larger supermarkets or online, as availability varies.

From there, add whatever suits your taste:

• nuts such as almonds, hazelnuts, walnuts or a mixture
• seeds such as sunflower, pumpkin or linseed
• dried fruit such as dates, raisins, apricots or cranberries
• other flakes such as barley, rye or spelt
• a pinch of cinnamon or mixed spice for flavour without added sugar

Dried fruit contains concentrated sugars, so use modest amounts and check whether it has been sweetened, as dried cranberries often are. With some fruit in the mix, you may not need any sugar or honey. A 30g portion of dried fruit counts as one of an adult's 5 A Day, and the NHS advises eating it at mealtimes rather than between meals because of its effect on teeth.

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A simple muesli recipe

This makes around 195g, or about four servings of 45 to 50g. You will need:

• 90g plain rolled oats
• 30g wheatgerm
• 35g nuts, roughly chopped
• 40g stoned dates, chopped (roughly five, though sizes vary)

For a no cook muesli, put everything into a large bowl and stir well, or tip it into a clean food bag and shake. It is ready to eat straight away.

For a crunchier, toasted cereal, preheat the oven to 160°C (140°C fan, gas mark 3). Spread the oats, wheatgerm and nuts in a thin, even layer on a baking tray and toast for around 10 to 15 minutes, stirring once or twice, until lightly golden. Ovens and tray depths vary, so start checking early, as wheatgerm and chopped nuts brown quickly and can burn. Leave the mix to cool completely before stirring in the dates, because dried fruit can turn hard if baked.

Serving, storing and allergens

Serve with cold or warm milk, natural yoghurt or an unsweetened, calcium fortified plant based drink. Plant based drinks vary and are not all nutritionally equivalent to milk. A splash of fruit juice is optional but adds free sugars; the NHS suggests no more than 150ml of juice and smoothies combined a day, taken with meals. Fresh fruit such as sliced banana, berries or grated apple adds flavour and variety, and can contribute towards your 5 A Day. An adult portion is generally 80g.

Store only the dry mix and add milk, yoghurt, juice and fresh fruit when serving. Let toasted cereal cool completely before sealing it in an airtight container, then keep it somewhere cool and dry. A completely dry mix should keep for a few weeks, depending on how fresh the ingredients were. Nuts and wheatgerm contain natural oils that can turn stale or rancid, so smaller batches are a safer bet. Follow the packet's storage instructions, as some wheatgerm products require refrigeration after opening.

If you are making cereal for others, check every label. Nuts are a common allergen, as are cereals containing gluten: wheat (including wheatgerm and spelt), barley and rye. For someone with coeliac disease, use oats labelled gluten free and leave out wheatgerm, barley, rye and spelt. Some dried fruit contains sulphites, and milk, yoghurt and some plant based drinks bring further allergens. Take care to avoid cross contact during preparation. The Food Standards Agency has clear information on food allergies.