Putting cereal in a blender may seem like an unusual idea, but there are actually some good reasons why you might want to blend up your favorite breakfast cereal. For people who have difficulty chewing or swallowing, blending cereal can make it easier to consume. Blending cereal can also create a smoother, creamier texture and make it easier to mix into smoothies or other recipes.
However, there are also some potential downsides to putting cereal in a blender. The sharp blades can damage or break down the cereal pieces. Some cereals may get too mushy or lose their crunchiness. The high speed of a blender can also cause certain cereals to become gummy or paste-like. Additionally, blending cereal may change the intended flavor and texture of the cereal.
So can you put cereal in a blender? The short answer is yes, you can put most dry cereals in a blender. But whether you should blend up your cereal depends on the specific type of cereal, your personal preferences, and what you plan to do with the blended cereal. Evaluating the pros and cons can help determine if blending cereal will work for your needs or if eating the cereal as intended is a better option.
Factors to Consider Before Blending Cereal
There are several factors to take into account when deciding whether to blend up cereal:
Type of Cereal
The structure and makeup of the cereal greatly impacts how well it will blend. Here are some cereals that blend better than others:
– Grain-based cereals like oats, wheat flakes, and granola generally blend well into an even consistency.
– Puffed cereals like puffed rice or wheat puffs can be pulverized into a fine powder.
– Flaked cereals like corn flakes may get chopped up but retain some texture.
– Muesli blends into an oat flour with some nut pieces remaining.
Some cereals don’t blend well:
– Extruded cereals like corn pops and puffed shapes tend to stay intact or get chewy.
– Toasted oat cereals retain their shape and get gummy.
– Muesli with large, hard pieces won’t fully grind down.
Reason for Blending
Why you want to blend the cereal also determines if it’s advisable:
– Blending to make a cereal smoothie or mix it into a recipe usually works well. The other ingredients help balance out the texture.
– Blending to make cereal easier to chew or swallow is a good reason. Just add enough liquid to achieve the right consistency.
– Blending to try to make cereal “healthier” by breaking it down more doesn’t offer much benefit. The nutritional value remains largely the same.
– Blending just to make cereal mushy or more fine is generally not necessary and may ruin the intended texture.
Appliance Power
High-powered blenders like Vitamix or Blendtec are best for achieving a smooth, fine cereal consistency. Weaker blenders may not fully grind down hard cereals. Hand/immersion blenders only chop cereal into slightly smaller pieces. Make sure to use the right appliance for your desired outcome.
Added Liquids
Adding some liquid helps cereals blend more smoothly. Milk, plant milk, yogurt, juice, or water can all be used. Just add liquid gradually until you achieve the consistency you want. Too much liquid can over-thin the cereal.
Best Cereals to Put in a Blender
Assuming you use a high-powered blender and add some liquid, these types of cereal generally blend well:
Oats
Old-fashioned oats, steel-cut oats, and quick oats all blend easily into an oat flour or paste. The fiber-rich oats give a smooth, creamy consistency. Oats are easy to blend into smoothies or batters.
Grain Flakes
Whole grain flakes like wheat flakes, barley flakes, and rye flakes grind down into fine particles while retaining some nutrition and fiber. Mix the grains with fruit, nuts or milk for a nutrient-packed breakfast.
Puffed Cereals
Since puffed cereals have an airy, crunchy texture to begin with, they pulverize extremely easily in a blender. Try mixing puffed rice, quinoa or millet into a powder to add to yogurt or shakes.
Bran Cereals
Bran flakes as well as cereals with wheat bran blend nicely while keeping all the bran’s health benefits. The bran gives blended cereal a hearty, grainy texture. Bran cereals go well in muffins or energy bars.
Granola
Homemade or store-bought granola made with rolled oats and nuts chops down well in a blender. The healthy fats from the nuts make it perfect for blending into granola protein bars.
Cereals to Avoid Putting in a Blender
Not all cereals are well-suited for the blender. Cereals with a tougher texture don’t break down as easily. Here are some cereals it’s better to avoid blending:
Extruded Cereals
Extruded cereals like corn/rice pops and puffed wheat shapes resist blending and can become dense and chewy. Their airy structure collapses, losing that crunchy appeal.
Flakes with Baking
Flaked cereals that are crisped and toasted like Corn Flakes and Frosted Flakes tend to stay in large flaky pieces even in a blender. The flat shape and baking makes them harder to grind down.
Muesli with Uncooked Oats
While raw oats themselves blend easily, in muesli mixes the uncooked oats just get chopped up and remain hard. The other large pieces also won’t fully break down.
High Sugar Cereals
Sugary cereals like Froot Loops turn into a sticky paste when blended. Without the crunchy structure to offset the sugar, the texture becomes unappealing.
How to Blend Cereal
If you decide to try blending some cereal, follow these tips for best results:
– Use a high-powered blender, not a food processor. You need an appliance strong enough to grind hard cereal pieces.
– Start with dry cereal and pulse a few times to break it up initially before adding liquid.
– Pour in milk, yogurt, fruit juice or water gradually, blending between additions, until the cereal reaches the consistency you want.
– For finer cereals, blend on high for 1-2 minutes after adding liquid to get a smooth, creamy texture.
– Don’t over-blend or cereals can get gummy. Check frequently for your ideal texture.
– Add mix-ins like fruit, chocolate chips or peanut butter once the cereal is blended.
– Store blended cereal in an airtight container in the fridge and use within a few days for best freshness.
Uses for Blended Cereal
Once you’ve successfully turned cereal into a cereal paste or powder, here are some ways to use your blended creation:
Smoothies
Adding a few tablespoons of powdered cereal boosts the nutrition of smoothies while giving a malty, grainy taste. Oats, wheat flakes and puffed rice work especially well here.
Overnight Oats
Stirring blended oat flour into overnight oats makes them extra thick, creamy and satisfying. The pre-blended oats soften even more as they soak overnight.
Energy Bars
Mix your favorite chopped up or powdered cereals into homemade protein or granola bars. The cereal provides an extra crunchy texture and cuts down on added sugars.
Cereal Milk
Blending cereal with milk then straining out the solids results in deliciously flavored cereal milk that can be enjoyed on its own or used for cooking and baking.
Bake into Recipes
For a healthy, whole grain boost, substitute up to 1/4 of the flour in pancakes, cookies, breads or muffins with a powdered cereal like oats or bran.
Coat Meat or Fish
Finely ground cereals make an easy breading for chicken, fish or pork. The crunchy coating adds fiber and a nutty grain taste.
Thicken Soup
Blended oats or flaked barley simmered into soups and stews act as a thickener to create a rich, creamy broth. Start with just 1-2 tablespoons per batch.
Potential Drawbacks of Blending Cereal
While blending cereal can provide some benefits in certain scenarios, there are also some downsides to consider:
Loss of Intended Texture
One of the biggest cons is that blending can negatively impact the intended crispy, crunchy texture that makes cereal so appealing. Some cereals just don’t retain their appeal when pulverized.
Extra Time and Effort
Preparing cereal isn’t meant to be complicated or time-consuming. Blending cereal takes more effort than just pouring it from the box and adds clean-up of the blender.
Gumminess or Paste-Like Texture
Over-blending or blending high sugar cereals can lead to a gluey or pasty cereal that’s unappetizing. Checking frequently for doneness prevents this issue.
Not Always Nutritionally Beneficial
While finer particles may seem more digestible, cereal nutrients remain largely unchanged by blending. Fiber content and GI are not improved.
Shorter Shelf Life
Any blended or ground cereal should be used quicker before it loses freshness or takes on a rancid oil taste. Eat within a week or freeze for longer storage.
Frequently Asked Questions
Here are answers to some common questions about blending cereal:
Does blending cereal make it healthier?
Not really. While it breaks cereal into smaller particles, the inherent nutrients like protein, fiber and vitamins remain the same. Any benefits are simply from eating it in a recipes with other healthy ingredients.
Can you blend cereal into flour?
Yes, cereals like oats and rice grind down into an ultra-fine flour. This oat flour can be used for baking. However, flour made from less starchy cereals like bran flakes retain more texture.
What is the best liquid to blend cereal with?
The most common liquid to use is milk since it has a neutral flavor, adds creaminess and pairs well with cereal flavors. But you can experiment with water, yogurt, juice or plant milks.
Can you blend cereal then eat it cold?
Absolutely, blended cereal can still be enjoyed cold right out of the refrigerator. Just make sure to account for moisture from any added liquid. You may need to thin it out with more milk.
Is blending cereal safe for babies?
Yes, blending well-cooked cereals into a thin puree can make it easier for babies to digest. Check with your pediatrician for recommendations on cereals and consistency for starting solids.
The Bottom Line
While it may not be common practice, you can put most dry cereals in a blender. Just be selective about which cereals you choose and why you want to blend them. Use high power blenders and add liquid gradually to achieve the ideal smooth consistency without over-blending. Blended cereal can be used in smoothies, baked goods, overnight oats, energy bites and more for extra nutrition and fiber. But blending may take away from the intended crispy texture that makes cereal so loveable in the first place. Ultimately, feel free to experiment with blending your favorite cereals, keeping the pros and cons mind, until you find recipes and applications that work for you.
