Grapenuts

Yes, you can make Grape-Nuts at home, and they taste better than the box. Graham flour, brown sugar, buttermilk, vanilla, and cinnamon get mixed into a stiff batter, baked for an hour into a dense slab, then ground and toasted into those signature crunchy nuggets.

The process takes time but almost no effort. Bake, cool overnight, break it up, pulse in the food processor, then toast low and slow until each piece is dry and crunchy all the way through.

Sprinkle over ice cream, eat with cold milk as cereal, or just grab a handful for snacking. The brown sugar and cinnamon make these more flavorful than store-bought.

Kitchen Tips

• Let the baked slab cool completely overnight before grinding. Warm pieces crumble into powder instead of breaking into the chunky nuggets you want.
• Pulse the food processor in short bursts. You’re aiming for irregular, pebble-sized pieces, not flour.
• Stir occasionally during the low toasting at 250°F (120°C). The edges of the pan toast faster than the center, and stirring keeps everything even.
• Graham flour gives the authentic wheaty, slightly sweet flavor. Regular whole wheat flour works but the taste won’t be quite the same.

Variations

• Add a tablespoon of molasses to the batter for a darker, more complex flavor.
• Mix in a handful of the finished nuggets with granola and dried fruit for a custom trail mix.
• Use as a crunchy topping on fruit crisps or yogurt parfaits instead of granola.