A box of Red River Cereal on a table top

Red River, Bran & Rolled Oats Muffins

A box of Red River Cereal on a table top


Ever heard of Red River Cereal?

Red River Cereal is a porridge, or hot cereal, made with a blend of cracked wheat, rye, and brown flax seeds that was first created in 1924 in Manitoba Canada. Red River Cereal is quintessentially Canadian; like oatmeal, mom’s would tell their kids that this hot cereal would ‘stick to your ribs’ and help keep you warm on a cold winter’s day


Red River Cereal Recipes

Cooking it on the stove top is the more traditional way. It’s a hearty cereal that is full of great, whole grains/seeds. These are earthy tasting so you’ll need to bump up the flavour with some cinnamon, brown sugar or maple syrup; another Canadian staple. You can also sneak in some of this cereal’s goodness by baking with it such as muffins or quick breads.


Why not give these Red River Cereal muffins a go this weekend?

Red River, Bran & Rolled Oats Muffins

Course Breakfast, Snack
Cuisine American
Keyword bran, fiber, muffin, oats, whole grain
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12


  • 1 ¾ cup boiling water
  • ¾ cup Red River Cereal
  • ¾ cup natural bran Wheat or Oat
  • 2 ½ cups flour whole wheat or spelt
  • 1/2 dry oats [instant or 1 minute oats]
  • 2 ½ tsp. baking soda
  • 1/3 cup avocado light olive or coconut oil
  • 1 cup brown sugar packed
  • 2 eggs
  • 1 1/2 cups buttermilk or use 1 1/2 --cups milk & 1 tsp. vinegar, or plain kefir
  • 1 ½ cups raisins chopped dates, goji or dried cranberries [or combination of these]


  1. Preheat over to 375F

  2. Pour boiling water over Red River cereal and bran, in a bowl and let stand.
  3. Combine flour, dry oats, baking soda in a large bowl & mix well.
  4. Mix oil, sugar, eggs & buttermilk in a separate bowl, using a hand blender or whisk
  5. Add both the Red River cereal & bran and the oil, sugar, & buttermilk mixtures to the dry ingredients,  stir in dried fruit.
  6. Mix thoroughly.
  7. Spoon into greased muffin cups, filling almost full. Bake for 25 minutes or until tops spring back when lightly touched

Recipe Notes


These muffins will be lighter in colour compared to traditional whole grain muffins often made with molasses

Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, mental health.  Follow me on Facebook, Instagram and Twitter.


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