When life gives you grape-nuts, make grape-nuts bread.
I’ll be honest. We don’t eat grape-nuts. I don’t know how we came to have a box in our home. It may have had to do with the fact that Rice Kernel didn’t poop for something like 21 days when he was younger. (No exaggeration.) Or maybe FHE needed added fiber. Doesn’t matter. When I discovered neither one of my boys would consume grape-nuts in cereal form, i.e. as intended, I made it my mission to find a recipe to “hide” it in. (The idea is using the cereal as a body exfoliant did cross my mind. Fortunately I was spared.)
This recipe requires three steps: soaking, stirring, and baking. It’s nutritionally packed and FHE and Rice Kernel have inhaled loaves of the wholesome, nutty bread over the years. Good thing it’s a quick bread – the first loaf is all gone….
- 1 cup grape nuts cereal
1 1/2 cups milk (I use 1% because that’s what we have on hand)
2 tbps oil
1/4 cup brown sugar, packed
1/4 cup agave nectar
1 cup flour (I use a mix of all purpose and white whole wheat flour)
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp vanilla
1/2 cup to 3/4 cup shredded sweetened coconut (optional) or any mix-in… or none.
- Soak grape nuts in milk for 30 minutes.
- Preheat oven at 350 degrees F.
- Mix in rest of ingredients until thoroughly combined.
- Bake in a prepared 8×4 loaf pan for 35-40 minutes.