Recipe for homemade cinnamon crunch cereal that is healthy and grain-free for minimal carbs and easier digestion for breakfast.
One of the most popular videos and recipes I’ve posted on this blog is How to Make Cold Breakfast Cereal.
A frequent question I’ve gotten from that post is how to make a grain free homemade breakfast cereal for those who eat Primal or Paleo or are currently on the GAPS or SCD diet.
Why would you ever want to make your own breakfast cereal when there are oodles of brands at the store, you might ask?
The reason is because ALL boxed cereal from the store, even if organic, should be avoided due to the heavy processing required to make it.
Called extrusion, this process liquefies the cereal grains into a slurry using very high temperatures and pressures to manufacture the desired shapes, puffs, and flakes.
This violent processing denatures the proteins in the cereal grains leaving them toxic and allergenic.
Making your own healthy, homemade breakfast cereal is clearly the way to go given the highly processed boxed versions at the store.
The recipe below is a healthy version of the Cinnamon Crunch cereal from the supermarket. It was shared by Heather, a reader friend who kindly shared her creativity with all of us.
Note that homemade coconut flour and soaked almond flour made at home are best, but in a pinch store bought is fine. Kefir may be substituted for yogurt if desired.
Want a nut butter version? Try this peanut butter grain-free breakfast cereal too!
Homemade Breakfast Cereal Recipe (grain free)
Recipe for homemade cinnamon crunch cereal that is grain-free for minimal carbs and easier digestion for the morning meal.
Ingredients
- 4 cups almond flour
- 1 cup coconut flour
- 3 cups plain whole yogurt
- 3/4 cup expeller pressed coconut oil
- 1 cup honey
- 1 tsp sea salt
- 2 tsp baking soda leave out if on SCD Diet
- 2 tsp vanilla extract
- 1.5 Tbl cinnamon preferably freshly ground
Instructions
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Soak almond flour and coconut flour in yogurt or kefir in a covered glass bowl for 24 hours.
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Mix in remaining ingredients into the batter. Pour batter into (2) 9 x13 pans coated with coconut oil. Bake for 30 minutes at 350F or until a toothpick comes out clean.
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Do not overbake.
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Let cool and then crumble homemade breakfast cereal onto baking sheets and dehydrate at 200 F for about 24 hours. Take out dried cereal off the top every few hours so as not to overdry and make the cereal too hard.
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Store homemade breakfast cereal in an airtight container in the fridge.
Reference
How thick should the batter be when pouring it into the pans? I have mine in the oven right now 🙂 I needed to use a spatula to put it in the pan and smooth it out. Is that too thick? And how thick should the sheet of cereal be on the pan so the pieces are crispy? Thanks for the awesome recipe! I know it’s gonna be great 🙂
The batter is fairly thick, but pours easily.
I question adding the honey before baking? Honey should always should be consumed raw, maybe sub honey with dates or add the honey to the cereal raw when served.
Totally agree. This recipe was written before I realized that cooking with honey was a bad idea. Here’s my article on the subject. https://www.thehealthyhomeeconomist.com/is-cooking-honey-unhealthy/
I’ve restested most of my recipes using date syrup or maple syrup instead … I would suggest using those.
What could I replace almond flour with? My daughter is allergic. We are on paleo diet. Thank you!
Anything a low carber could sub for the yogurt and honey? Those are no-nos for us. TIA!
I have made the first recipe: the cinnamon crunch. It is Good, folks. I am picking up some sprouted spelt flour from the health food store this evening, since all I could find before was unsprouted by Bob’s Red Mill. This will be a staple for us. My fiance loves to mix it with our homemade raw milk yogurt. He says it tastes like graham crackers mixed in. I just like it with half a banana sliced up and wonderful real milk. Yum!
I forgot to say Thank You, Sarah for this wonderful recipe!
Glad you enjoyed it!
Just made this recipe, i refrigerated
the mixture instead of leaving it on the counter. Good recipe but you might want to change the directions so people can understand it better. Thanks for this recipe.
She doesn’t say to put it in the refrigerator because it’s supposed to be left on the counter. 🙂
How would you make this cereal using blanched almond flour without soaking it? (Blanched almond flour is ground after the almond skins are removed, so there is no phytic acid present, hence no need to soak the flour.) How would this change the amount of liquid ingredients in the recipe?
Thanks to anyone who knows or has a good recipe for this.
I’ve made this numerous times using blanched almond flour and it has worked perfectly. You shouldn’t have to adjust the liquid at all. Measuring almond flour is tricky though, to pack or not to pack, that is the question, lol! So just err on the side of adding less almond flour, and then add more at the end if the batter looks too runny.