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
what is the purpose of soaking step for the grain free version? curious… ps – i am so glad you posted this and cannot wait to try it out! i tried my own version a few months ago and it did not come out so good!
Can NOT wait to try these!!! YUM!! My kiddos will be thrilled and hubby too I am sure!
I wonder if I can do another nut. or use coconut and quinoa/rice/ect instead of almond.
My son can’t do almonds.
What do you think?
Thanks for this! It sounds great!!!
My 2 year old daughter will be excited to have cereal back in her life (we’re grain-free) 🙂
I was waiting for an answer to this question, too, as someone else asked it earlier (up above). I can’t imagine that you’d need to soak things twice, but I’m finding out I know very little when it comes to foods I’ve used my whole life! I’ve been cooking for 40+ years and even though we’ve always eaten healthy I had no idea eating could be so complicated. Sometimes I think people make it more complicated than it would have to be. But, that’s just me.
Sarah, do you know if the soaking step is still important to do if I already soaked the almonds before making the almond flour?
Is there a way to do this and it be nut free and gluten free??
The Coconut Mama blog has a good version of this made with rice flour and quinoa flour.
Oh, Yum, yum, yum!!! What a treat to have a cereal we can eat on GAPS. Thank you!!