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! ► Andong on Instagram 📷 http://www.instagram.com/mynameisandong ► Become a Patron and support this channel! ❤️ https://www.patreon.com/mynameisandong ► 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! ► Twitter 🐦 http://www.twitter.com/mynameisandong ► Andong on Facebook 📘 http://www.facebook.com/mynameisandong Written & Directed by Andong 2nd Camera & Editing by Eypee Kaamiño https://www.instagram.com/eypeekaamino/ Spanish subtitles by Daniel González https://www.linkedin.com/in/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)