Crownfield Bran Flakes is already a relatively clean cereal with wheat bran, whole grain wheat, honey, and barley malt. The main issues are non-organic wheat (potentially with pesticide residue) and refined white sugar. This DIY version uses organic whole wheat flour, organic wheat bran, and natural sweeteners while maintaining the same nutritional profile and crispy texture.
Based on: Bran Flakes
· Makes approximately 40 servings (2 kg finished cereal)
· Serving: 50g (same as commercial product)
Why This Recipe is Seed Oil Free
Commercial Bran Flakes from Crownfield,Lidl often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Bran Flakes may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Adds malty sweetness and helps bind the flakes while providing natural enzymes
Sea salt
8g (about 1.5 teaspoons) · Redmond Real Salt Fine
Enhances flavor and provides the 126mg sodium per serving for taste balance
Raw organic honey
60g (about 3 tablespoons) · Nature Nate's 100% Pure Raw Organic Honey
Natural sweetener and binder that helps create crispy flakes during baking
Instructions
Step 1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a large mixing bowl, combine 1600g organic whole wheat flour with 320g organic wheat bran, whisking thoroughly for 2-3 minutes to ensure even distribution. The bran tends to settle, so proper mixing is crucial for consistent texture throughout the batch.
Step 2. In a separate medium bowl, whisk together 130g organic coconut sugar, 8g Redmond Real Salt, 80g organic barley malt extract, and 60g raw organic honey. Add 240ml (1 cup) warm filtered water and whisk vigorously for 3-4 minutes until the honey and malt extract are completely dissolved and the mixture is smooth with no sugar clumps.
Step 3. Pour the wet mixture into the dry ingredients and mix with a large wooden spoon or your hands until a cohesive, slightly sticky dough forms. The mixture should hold together when squeezed but not be overly wet. If too dry, add water 1 tablespoon at a time. If too wet, add more wheat flour gradually.
Step 4. Divide the dough into 4 equal portions. Working with one portion at a time, roll it between two sheets of parchment paper until it's about 1/8 inch thick (3mm). The thinner you roll it, the crispier your flakes will be. Use a pizza wheel or sharp knife to score the dough into roughly 1-inch squares or rectangles - these will become your individual flakes.
Step 5. Carefully transfer the scored dough sheets (still on parchment) to your prepared baking sheets. Bake for 12-15 minutes, then remove and gently break along the score lines into individual flakes using a spatula. Spread the flakes out evenly and return to the oven for another 8-12 minutes until golden brown and crispy. They should sound hollow when tapped.
Step 6. Remove from oven and let cool completely on the baking sheets for 15-20 minutes. The flakes will continue to crisp up as they cool. Taste test a few - they should be crunchy like commercial bran flakes with a pleasant nutty, malty flavor. If still chewy, return to oven for 3-5 more minutes.
Step 7. Store in airtight glass containers or sealed bags in a cool, dry place. Properly made and stored bran flakes will stay crispy for 4-6 weeks. For serving, use exactly 50g (about 1 cup) with milk of choice. The homemade version has a more complex, nutty flavor than commercial versions due to the organic whole grains and natural sweeteners.
Storage
Store in airtight containers in a cool, dry pantry for up to 6 weeks. Keep away from moisture to maintain crispiness. Can be frozen for up to 6 months - thaw at room temperature before serving.
Cost Comparison
Cost per serving (homemade)$0.22
Cost per serving (store-bought)$0.45
Savings51%
Significant upfront investment in organic ingredients pays off with bulk quantities. Each ingredient package makes multiple batches. Higher per-serving cost than conventional cereal but comparable to premium organic cereals while ensuring no pesticides or artificial additives.