The Froot Loops Conspiracy

Breakfast cereal like froot loops is an essential part of the morning for millions of people. But how did cereals become full of sugar and what would it take to make a healthy version at home? Let me take you on a food history journey from Graham to Granola to Sugar Frosted Corn Flakes!

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► Froot Loops Recipe
makes 4x150g of froot loop dough;
I used 150g of dough for a roughly 300cm² sheet pan

300g oat flour (pulverized tender rolled oats)
200g all purpose flour
100g fine corn flour
50g sugar
1/2 tsp salt
1 tsp baking soda
4x150g fruit, pureed with 1tsp neutral oil each

Process:
Make Dry Cereal Base Mix
Make Fruit purees
Mix Dry Base and Fruits 1:1
Spread 150g cereal paste on 300cm² sheets
Precook in water bath for 5-10 minutes
Cool completely, about 30 minutes in the fridge
Stencil out individual loops
Gently toast at 125C until dry but not yet turning brown
Bake longer at 50C until completely dry
Keep in airtight container!

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Written & Directed by Andong
2nd Camera & Editing by Eypee Kaamiño
Instagram: eypeekaamino
Spanish subtitles by Daniel González
LinkedIn: danielgonzalezlombardi

Introduction to Froot Loops & Cereal: (0:00)
The Grandfather of Cereal: (2:15)
From Graham to Granula: (5:51)
From Granula to Corn Flakes: (7:10)
From Corn Flakes to Sugar: (10:01)
How To Make Froot Loops: (13:21)
Tasting: (20:17)