The cereal based food preparation comprises oat bran (85%) mixed with a fluid component of which the content and the time of impregnation of the cereals are selected for providing a half-saturation of oat bran fiber in fluid, an agent enhancing the caking of the preparation when cooking, and flavoring agents such as sweeteners, natural or artificial flavors. Independent claims are included for: (1) a process for making food products in the form of cake, crepes, blini, tart, pizza and bread； and (2) a food product.
