Homemade Grape Nuts

About a year ago, I started making my own homemade Grape Nuts. We’ve always liked Grape Nuts, but man…they can be so expensive. Well, at least for us they’re expensive because I’m feeding all these teenage boys. When I ran across this recipe, I jumped at the chance to try my hand at making my own. Right from the start, the boys LOVED homemade grape nuts. Now we always have a cannister around.

Homemade Grape Nuts

  • 3 1/2 c. whole wheat flour
  • 1 c. brown sugar
  • 1 t. salt
  • 1 t. baking soda
  • 1 t. cinnamon (optional, I usually don’t add the cinnamon)
  • 2 c. sour milk or buttermilk (you can make milk sour by adding a T. of vinegar to it)
  • 2 t. vanilla

Mix thoroughly and pour into a greased jelly roll pan (cookie sheet with sides). Bake at 375° for 15 minutes. Cool completely. At this point, this looks and smells like cake. Once the cake is cooled completely, cut it into pieces and whirl it into crumbs in the food processor. Don’t process too long because you don’t want it to get gummy. Spread this crumbly mixture into two jelly roll pans. Bake at 300° for one hour, stirring every 15 minutes. Turn off the oven and leave the grape nuts in the pan in the oven overnight.

A few notes: I sometimes grind my own wheat berries. This flour makes particularly nice grape nuts. Sometimes I grind up some nine grain cereal or some other grain along with the wheat berries, just for some variety. If, however, you don’t grind your own wheat….do not despair. This recipe works just fine with store-bought whole wheat flour.
Last time I made this, I also sent some dried TVP (textured vegetable protein) through the grain mill and added a cup of that to the grape nut recipe. Because I added the TVP, I increased the milk by 1/4 c. This built in some extra protein which some of my young athletes-in-training need for breakfast.


16 thoughts on “Homemade Grape Nuts

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    • I have a batch of homemade grapenuts baking in the oven right now.

      Based on the other comments, I am looking forward to eating a bowl – I let you know how I like them after that.

  2. You are fantastic! About two years ago, a lovely Amish woman gave me her recipe for Grape nuts, and it got lost in our move. I’ve been looking for it ever since, and this closely approximates it.

    I can’t wait to use it, especially with the TVP addition. I think we’re also going to try some spelt flour with it.

    Thank you so much!

    • This is fantastic! I make my own yogurt, and always add grape nuts for some crunch. I esp. like the idea of adding TVP to it — I tend to hide TVP in my food wherever possible 🙂

      For added protein, I also grind quinoa into flour and use that in baking recipes as well.

      Thanks for the recipe. I’m going to give it a go.

  3. I too have been reserching homemade grapenut recipes. I had
    just discovered Country Living by Carla Emery which has a
    similar grapenut recipe. My question is while the packaged
    ceral lists whole wheat flour, malted barley flour, salt and yeast, none of the homemade versions call for barley flour. I’ll be making a batch soon with barley flour included. Looking forward to making the taste test.

  4. I made this over the weekend. So simple and so tremendously delicious. The cake itself was good enough to put in a bowl and eat. Each morning now, I look forward to breakfast. The next batch will be made with Cocoa instead of Cinnamon…hoping for chocolate milk at the bottom of my bowl! THANK YOU!

  5. I love grape nuts and made it once long time ago, but at the time seemed like such a process. I followed a recipe in an old Amish recipe cookbook and grating it by hand over 1/4″ wire mesh. Can you say “#$$%@@&@%%^^”. Never did it again. Now I can’t eat them cause I am on a gluten free diet. My question is can I substitute gluten free flour for the whole wheat? Would it work I wonder? I would appreciate any of your thoughts or experiences with gluten free cooking. Thanks.

    • Jodi, I just haven’t done enough baking with non-gluten flours to give you a reliable answer. I think that if you can find a recipe that turns out with the texture close to cornbread, those will be the proportions, roughly, to use with your non-gluten flours. If you do any experimenting with this, I’d love to hear how it turns out.

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  7. THANK YOU!! I made your recipe several months ago, and revisited last weekend, substituting 3 heaping T of cocoa for the cinnamon. Cocoa-Grape-Nuts! Sharing the link with friends at work…hopefully they’ll fall in love with your site too!

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