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
I love this cereal!!!!
I wish we didnt cuz this sounds delicious!
We have a peanut AND tree nut allergy here. :-/ Yes I know about GAPS and gut healing. Lol.
I get lots of stuff like coconut/almond flour on Amazon also. It’s much cheaper if you do the subscribe & save.
Read many comments asking about a dairy free version and didn’t see any answers…. What would be the best option for dairy free?
Jennifer- you can buy both coconut flour and almond flour at Whole Foods and I have even occasionally seen them in the regular grocery store. If buying almond flour at Whole Foods try to get it in the bulk section because it is 1/2 the price of the Bob’s Red Mill repackaged. These flours are becoming used more and more and should be easier to find as time goes on…….any organic grocery store should sell them now. Thanks Sarah………I have wanted recipes like this for a long time. I watched both videos and I wondered if there is any differences in using almond and coconut flour compared to the grain cereal demonstrated in the video?
@Jennifer it should say coconut flour. Thanks 🙂
My children thank you. We have not eaten store-bought cereal in almost a year. They miss it terribly!
Yes!!!! An answer to my prayer! Lol
Oh Sarah, I love you so much for this! Thank you.