1. A method of producing expanded cereal baking, comprising the steps of: a) introducing whole grains into a rotary cooking device； b) cooking whole grains with steam and water in a rotary cooking device until the moisture content is from about 20 to about 50%； c) drying whole grains to a moisture content of from about 10 to about 17%； and d) whole grain expansion to produce expanded whole grain baking. 2. The method according to claim 1, wherein the whole grain is selected from the group consisting of oats, wheat, rice, corn, barley and mixtures thereof. The method according to claim 1, wherein the whole grain is a grain of non-wax ripeness. The method according to claim 1, wherein the expanded whole grain baked goods has a natural appearance. The method according to claim 1, wherein the whole grain is cooked in a rotational molding machine to a moisture content of from about 25 to about 38%. The method according to claim 1, wherein the whole grain is crushed grain. The method of claim 1, further comprising adding at least one food ingredient to the rotary cooking device. The method according to claim 7, wherein said at least one food ingredient is a flavoring agent. The method of claim 8, wherein the flavoring is selected from the group consisting of sugar, spices, chocolate, barley malt, antioxidants, cinnamon powder, honey flavoring, garlic flavoring, and mixtures thereof. Expanded whole grain baked goods obtained by the method according to claim 11. Expanded whole grain baked goods, including: at least one whole grain, boiled with steam and water in a rotary cooking device to a moisture content of from about 25 to about 38%, drying to a moisture content of from about 10 to about1. Способ получения вспученной зерновой выпечки, включающий стадии:a) введения цельного зерна в ротационное варочное устройство；b) варки цельного зерна паром и водой в ротационном варочном устройстве до содержания влаги от около 20 до около 50%；c) сушки цельного зерна до содержания влаги
