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Do you love cereals but have trouble finding healthy ones?
I have a solution for you. Make your own! These homemade buckwheat flakes are not only gluten-free and low in sugar but also oil-free! And they stay crunchy for several minutes in milk!
Obviously, it’s not as easy as buying a box of cereals at the store, but isn’t it fun to make your own?! Plus, you know exactly what’s inside!
You don’t need any special ingredients for this recipe, just some buckwheat flour, a tiny amount of coconut sugar, baking powder, baking soda, water, and apple cider vinegar. Then for flavor, you can add vanilla extract and/or cinnamon. That’s up to you! May I suggest adding some cardamom and ginger as well for chai-spiced cereals?
I found 2 teaspoons of coconut sugar was perfect for my taste. Feel free to adjust the sweetness to your liking or simply omit it.
The batter comes together very quickly. Just whisk all the ingredients in a mixing bowl. Next, spread it evenly into a thin layer and bake.
We first bake it for 12 minutes at 350°F, then break the dough into small flakes and bake for another 25 minutes at 250°F to make the cereals crunchy. For a crunchier texture, you can sprinkle the batter with buckwheat crumbs. Feel free to check out the notes at the end of the recipe to learn more.
One batch makes just about 1 cup of cereal, so I usually double the recipe and use two baking sheets as these cereals are gone pretty quickly!
What’s great about these homemade buckwheat flakes is that it is super versatile. You can add spices, extracts, or even cacao nibs for more texture.
I love the nutty buckwheat flour gives to the cereals. You can enjoy these cereals as a snack, or add them to almond milk, coconut yogurt, or use them as a topping for banana ice cream!
Let me know in the comments if you try this homemade buckwheat flakes recipe!
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Homemade Buckwheat Flakes
Ingredients
- 1/2 cup buckwheat flour
- 2 tsp coconut sugar
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/2 cup water
- 3/4 tsp vanilla extract
- 1/4 tsp apple cider vinegar
Instructions
- Preheat oven to
350 °F (175°C). Place a silpat on a baking sheet and set aside. - In a large mixing bowl, whisk together the buckwheat flour, coconut sugar, baking soda, baking powder, and salt. Pour in the water, vanilla extract, and apple cider vinegar and whisk until well combined.
- Pour the batter on the silpat and spread it evenly into a thin layer using a spatula. Try to spread it as evenly as possible and quite thin, you don't want it to be paper thin though. It should have a 2-3 mm thickness.
- Bake for 12 minutes. Next, remove the baking sheet from the oven and lower the oven temperature to 250°F (125°C).
- Let cool for a few minutes. Using your hands, break the dough into 1/2-inch flakes. The dough will be soft; this is normal. Spread the flakes evenly on the silpat and bake for another 25 minutes.
- Turn off the oven, slightly open the door and leave it in the oven for another 10 minutes.
- Store in an airtight container at room temperature for up to 2 weeks. Enjoy with yogurt, almond milk, or on top of banana ice cream!
Notes
- For cinnamon cereals: add 1/4 tsp cinnamon to the batter.
- For chocolate cereals: substitute 2 tbsp of buckwheat flour for cocoa powder.
- For even crunchier cereals: mix 2 tablespoons of buckwheat flour with 2 tsp water. Mix until it looks like breadcrumbs. If needed, add a bit more water. Sprinkle the breadcrumbs on the batter after you have spread it on the silpat.
- Recipe adapted from “Homemade Corn Flakes Cereals” from Always Order Dessert.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
How long are they keped fresh? Should I keep them in the fridge or just a closed container?
You should keep them at room temperature in an airtight container. They stay crispy for about 2 weeks.
Game changer !
I can’t eat commercial cereals & live off buckwheat.
I sprinkle LSA ( ground linseed, almond sunflower) & coconut on mine.
Use cinnamon as can’t have vanilla essence.
Use Xylitol & Yacon syrup as can’t have other sweeteners.
Triple the recipe & try & make it stretch to 5 breakfast servings 😄 so Yummy.
Thanks for your feedback and rating Lesley!
Thank you! I’ve been trying to find buckwheat flakes for months. Can’t wait to make them 😊🇨🇦
Hope you will like the recipe Roberta!
Can you make this by grinding regular buckwheat groats into flour, or is buckwheat flour from the factory different somehow?
‘Thanks.
I think using homemade buckwheat flour should work!
Wow, that looks so yummy. Can’t wait to try it. What is the shelf life for this, do you know?
Thanks Wieke! It will keep for about 2 weeks at room temperature, stored in an airtight container.
I think thisis my third comment about this recipe:=))) I was thinking that if you used cornmeal or corn flour you could literally make cornflakes both as a cereal and as a savory snack if seasoned properly.The buckwheat flakes are so amazing. I used small babyfood sized jars (mentioned that in another comment I think) so they would stay crunchy… they did. They make a perfect snack on their own. If you dusted them with cinnamon you would have a healthy version of Ciniminis:=)) Probobly one of the most perfect recipes I have ever had. Please make a video on youtube so more people can see this.
Dusting with cinnamon sounds good! 🙂 Thanks again for your feedback Cathy 🙂
So good! I may never buy cold cereal again! This is very tasty. I quadrupled the recipe and did switch out the sugar with 1/4 tsp of 25% strength liquid sucralose because I have to watch my sugar intake. Thank you!
So good! I may never buy cold cereal again! This is very tasty. I did switch out the sugar with 1/4 tsp of 25% strength liquid sucralose because I have to watch my sugar intake. Thank you!
Thanks for your feedback Tammy! 🙂
Just wanted to say I used whole buckwheat kernels and popped everything in the Vitamix.I doubled the recipe x 2 batches and got 8 babyfood size jars.I also used parchment paper.I kind of tricked a bit in order to get 2 pans at once.I have a normal half sheet pan sized pan for 1 pan and for the second I put parchment on the rack which goes to my oven.I have a hotair fan in my oven so I can do 2 at once.The only disadvantage was some of the batter gathered between the rows of wire so it was thicker in these places.The taste, texture, aroma of these are amazing!!! Imagine you could almost make a raisin bran type cereal from this recipe.Thank you, I am soooo pleased.
You’re welcome, thanks for sharing your tweaks 🙂
Excellent! I also enjoy how beautifully you present your recipes.
Thanks! 🙂
Does anyone know how I can purchase buckwheat flour in 50
Pound bags.
Did you ever try the long discontinued Buckwheats cereal by General Mills? It had a maple syrup glaze. Is this similar?
I’m afraid I have never tried these, we don’t have General Mills in Europe.
Make this recipe every few weeks. I much prefer it using sorghum flour plus I add an additional 2 tbsps and use a tbsp of maple sugar. Great recipe.
Thanks Leanne! I will give it a try with sorghum flour next time!
Excited to make these, just wondering if the apple cider vinegar is essential?
It helps making the texture slightly lighter, but you can omit if you want.
Tasted really fantastic! Only thing is that even after the second round of baking they remained quite soft. Should I’ve baked them longer to become more crunchy?
Hi Peter,
Yes you should then bake them longer to dehydrate them and make sure no moisture remains.
Can I use oat flour or spelt?
I’m afraid they would fall apart with oat flour, spelt might work.
Why does the recipe require baking powder AND baking soda?
I found this combination gives the best results. Even in cookie recipes, you will often find both.
This is amazing! Can’t wait to try!
This is what dreams are made of!! Have you tested this out with any other flour, aside from buckwheat? Just wondering! Love your blog! 🙂
I haven’t yet! Thanks 🙂
I’ve heard that these are amazing.
Thanks Haley!
I’m a regular visitor to your blog and love your creative vegan recipes. I’d never thought about making any cereal other than granola, so thanks for this idea! It was such a breeze to make and definitely a repeat. You are right that the buckwheat flour gives just the right bit of nutty flavor and crunch, though I’ll admit to 1T coconut sugar sprinkled over the top before baking.
Thanks so much Izzi 🙂 Glad you liked these cereals!
Super delicious , as always, thanks for making it easier for us to be vegan
Thanks for your feedback Amar! 🙂
i did it already twice, its delicious. mine were darker i guess it was because i used whole buckwheat flour
If I were a jury, I would nominate your super gorgeous photo as the best food photography for 2019. Sounds so good too!
Thanks Hadia 🙂
Can I use teff flour instead?
Looks full of fiber.
Wow now thats creative! I love your recipes and photography so much!
Thank you Jacqui! 🙂