Ummmm…. I just surprised even myself! I am getting ready to share with you the most amazingly simple and delicious recipe and on top of that I feel like a chopped champion or something for having made homemade cereal!!I really enjoy cereal, I will eat it dry as a snack, or with milk for breakfast. Sometimes I will add fruit or nuts just to mix it up a little but it’s seriously SO easy to fix a quick bowl in the morning and off I go!I started perusing the internet to see what kind of recipes were out there for homemade cereal and some were… well, super complicated. So I took some tips from a few other bloggers and created something of my own. There is a trial and error period in this that even though I hate to admit I could probably write a kitchen fail post on my earlier attempts, lol. Not every first attempt is a glorious success but the ultimate finished product was worth it!! One down side… This recipe only makes about 3-4 servings, if you want to make a day of it I would double or triple the recipe and make a bunch for use over a couple weeks.Here is what you will need to make your very own homemade bran cereal! .1/2 cup bran1/2 cup whole wheat flour, I tried all purpose… I don’t recommend it.1/3 cup almond flour (or other finely ground nuts)… I might try oat flour in the future too.2 tbsp sugar1/4 tsp baking powder1/4 tsp salt1/4 tsp cinnamon1/3 cup milk1/4 cup water1/2 tsp vanillaPreheat oven to 350 degrees. Whisk together the dry ingredients into a large mixing bowl and add milk and water. (The mixture will be a very wet.) Get two sheets of parchment paper to fit two baking sheets, and set one sheet of parchment paper on the counter where you’ll be rolling — you won’t be able to transfer it without this!Drop half of the cereal mixture out onto the sheet of parchment paper and flatten it by hand (slightly wetting your hands will help keep it from sticking to you). Place a piece of plastic wrap over the dough and with your rolling pin smoosh it out EXTREMELY THIN, it may even be slightly translucent in some places. It will look like a giant bran flake when it’s all rolled out!Remove the plastic wrap and transfer the parchment carefully to a baking sheet. Cook for 10 minutes, but check often after just 5, because such a thin dough can easily burn (trust me and my smoke detector on this one). You’re looking for a thin, leathery cracker that is crispy at the edges. When it’s done, remove it and allow it to cool completely. While it cools, repeat the process with the other half of the mixture.After both giant bran flakes have finished baking and have cooled, turn the oven temperature to 275 degrees. Tear or cut the cooled bran flakes into regular bite sized cereal pieces (about 3/4 of an inch), spread them out on a parchment-covered baking sheet.Bake at the reduced temperature for 20 minutes, flipping and stirring the flakes every 5 minutes. Remove from the oven and allow to cool completely. Store well in a sealed container for up to two weeks, I used a sealed mason jar. Enjoy!