Cereal de Fibra: Homemade High-Fiber Breakfast Cereal

Cereal de fibra is a crunchy, lightly sweet homemade breakfast cereal made with rolled oats, wheat bran, seeds, and a little oil and syrup. Bake it as a crisp cluster-style mix, then serve it with milk or yogurt; the ingredients and sweetness are easy to adjust, and the finished cereal keeps well when stored dry.

Ingredients

3 cups (270 g) old-fashioned rolled oats
1 cup (60 g) wheat bran
½ cup (45 g) chopped almonds or walnuts
¼ cup (35 g) sunflower seeds
2 tablespoons (20 g) ground flaxseed
½ teaspoon fine salt
½ teaspoon ground cinnamon
⅓ cup (80 ml) maple syrup or honey
¼ cup (60 ml) neutral oil, such as canola or sunflower oil
1 teaspoon vanilla extract
½ cup (70 g) raisins or dried cranberries, added after baking

Instructions

Heat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper. A low oven helps the cereal dry and crisp without quickly scorching the bran, nuts, or seeds.
In a large bowl, stir together the rolled oats, wheat bran, chopped nuts, sunflower seeds, ground flaxseed, salt, and cinnamon until evenly combined.
In a small bowl, whisk the maple syrup, oil, and vanilla. Pour this over the oat mixture and stir thoroughly, scraping the bottom of the bowl so the dry ingredients are coated. The mixture should feel lightly damp, not soaked.
Spread the mixture in an even layer on the prepared baking sheet. Press it down gently with the back of a spoon if you want more clusters; leave it loose if you prefer a finer cereal. Bake for 30–35 minutes, stirring once after 20 minutes for an evenly toasted, loose cereal. For larger clusters, avoid stirring and rotate the pan once instead.
Take the pan out when the mixture is fragrant and lightly golden. It may not feel fully crisp while hot. Let it cool undisturbed on the baking sheet for about 15 minutes; it firms as it cools. Break into the cluster size you like, then fold in the raisins or dried cranberries.
Serve once completely cool, or transfer to an airtight container. If any pieces still feel soft after cooling, return the cereal to the 300°F (150°C) oven for 5 minutes, then cool again before storing.

Tips

Measure the bran carefully. Wheat bran is light and can pack unevenly. Spoon it into the measuring cup and level it, or weigh 60 g, rather than pressing it down.
Choose your texture. Stirring during baking creates an even, loose cereal. Leaving the mixture pressed and undisturbed makes larger pieces, but check the edges regularly so they do not brown too fast.
Use a suitable substitute. For a wheat-free version, replace wheat bran with oat bran by weight. The flavor will be milder and the cereal may have a slightly softer texture. Check that the oats and other packaged ingredients are labeled gluten-free if needed.
Keep dried fruit out of the oven. Raisins and cranberries can harden or scorch during the long bake, so mix them in only after the cereal has cooled.

Serving Suggestions

Pour a serving into a bowl and add cold milk, or spoon it over plain or lightly sweetened yogurt. Fresh fruit such as sliced banana, berries, or diced apple adds moisture and contrast; add it just before eating rather than mixing it into the storage container. For a less crunchy bowl, let the cereal sit in milk for a minute or two before serving. It also works as a topping for baked apples or a fruit-and-yogurt bowl.

The recipe makes about eight ½-cup (roughly 45–55 g, depending on cluster size) portions. Serve it as a dry snack by itself, or pair it with another breakfast item if you want a more substantial meal. Add extra sweetener at the table only if needed; the syrup already gives the cereal a gentle sweetness.

Variations

Seed-forward: Replace the chopped nuts with another ½ cup (70 g) of pumpkin or sunflower seeds. This keeps the mix crunchy without nuts.
Coconut and spice: Add ¼ teaspoon ground ginger and ¼ cup (20 g) unsweetened shredded coconut before baking. Coconut browns readily, so check the cereal a few minutes early.
Less sweet: Reduce the maple syrup or honey to ¼ cup (60 ml). The finished cereal will bind into fewer clusters and taste less sweet.
Different dried fruit: Swap raisins for chopped dates, dried cherries, or apricots. Chop larger fruit into small pieces and stir it in after baking.

Storage and Reheating

Let the cereal cool completely before storage; sealing it while warm traps steam and softens the crisp texture. Keep it in an airtight container in a cool, dry cupboard for up to 2 weeks. Use a clean, dry spoon and keep the container away from steam or moisture. If it loses some crunch, spread a portion on a baking sheet and warm it at 300°F (150°C) for 5–8 minutes, then cool completely before serving. Re-crisp only the amount you plan to eat.

For longer storage, freeze the fully cooled cereal in a tightly sealed freezer-safe container for up to 2 months. Thaw it at room temperature while still sealed to reduce condensation, then open and check that it is dry. This is a dry baked cereal rather than a moist cooked dish, but discard it if it develops an off smell, visible mold, or signs of moisture contamination.

Frequently Asked Questions

Can I make cereal de fibra without wheat bran?
Yes. Use oat bran in the same 60 g quantity for a milder, wheat-free option. You can also use additional rolled oats, though the cereal will have a less fine texture and may form larger flakes rather than bran-like pieces.

Can I make it gluten-free?
Use certified gluten-free rolled oats and replace the wheat bran with certified gluten-free oat bran. Check the labels on seeds, dried fruit, and flavorings as well, since packaged products can have cross-contact warnings.

Why did my cereal turn soft after baking?
It may need more time to dry, or it may have been sealed before it cooled completely. Cool it fully on the pan first. If it is still soft, bake it for another 5 minutes at 300°F (150°C), then cool again before storing.

Can I leave out the nuts or seeds?
Yes. Replace them with an equal weight of extra oats or another seed that suits your needs. The mix may be less rich, but it will still bake; keep the liquid quantities the same and watch for browning near the end.

Can I use brown sugar instead of maple syrup?
Maple syrup and honey coat the dry ingredients and help the cereal form clusters. Brown sugar alone will not distribute in the same way. If substituting, dissolve ⅓ cup (about 70 g) packed brown sugar in 2 tablespoons (30 ml) warm water, then mix it with the oil and vanilla.

When should I add milk or fruit?
Add milk, yogurt, and fresh fruit when serving. Moist ingredients soften the baked cereal, so do not mix them into the full batch you plan to store.

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