The present invention provides a cereal-based food product, which is rich in dietary fiber. Especially the present invention provides a new type of food product, which is a good tasting ready to eat snack product containing reasonable amount of functional components, especially dietary fiber, lignans and preferably also healthy fatty acids such as omega-3 fatty acids. The food product of the present invention is formed by extrusion and it contains rye bran in an amount of at least 20% on a dry weight basis. The food product according to the invention is preferably in form of snack product, and especially crunchy expanded product. The food product may further contain expansion providing matrix containing starch. The food product of the present invention may also contain crushed linseed and proteins such as pea, chickpea, bean and/or lentil protein.
