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
We are really loving all of your recipes and are so thankful we’ve found you! I was wondering if there is any substitute for the almond flour? Our grandson, whom we have most of the time, is allergic (so they say) to nuts and we aren’t allowed to give him any. We have really seen the allergies clearing up since he’s been eating like we have.
Thank you!
Hi, Sarah!
I was so excited to see that you have a grain free version of your recipe. My son’s diet is extremely limited, so even that one will require some tweaking. His only sweetener allowed is stevia. No fruit at all. He is also casein free so no dairy. Before I start to experiment, I was wondering if you had any thoughts about how to proceed. Can I soak with just filtered water? We will soon be attempting coconut milk so perhaps that would be better. He can only consume 15 grams of carbs per day so I am looking at this for a special treat:). Any suggestions would be greatly appreciated.
I’d really like to check out the original recipe/video, but the link doesn’t work any more. Could you have it fixed please? Thanks.
Hi Sarah:
How can I make this cereal without a dehydrator? I heard an oven can be used instead.
Hi, Sarah!
I’m eager to try this recipe, but the following links are not working, for two days now: the almond flour link and the coconut flour link.
Hi Sarah, I tried this recipe and my son loves it! Only thing is he has GERD and any type of oil is irritating for him. Do you think I could substitute ground flax for the coconut oil? Was thinking of soaking it with the flours in water and ACV. What do you think?
Thanks!
Tina
what is a good oil to use instead of coconut oil? i live in germany and this stuff is pretty expensive…or is it easy to make it? thanks
LOVE IT!
Just a quick note to say that my children and I are enjoying this cereal quite a bit! We eat it more like granola often over yogurt with fruit. My children don’t like oats and I always burn the granola anyway so this is a wonderful option!
I changed two items: dehydrating time and honey. I reduced dehydrating time to 12 hours @ 155 degrees in our dehydrator (love my dehydrator) and I cut the honey down to about 2/3 cup for our preference.
Again, LOVE IT!
I am on the special carb diet (I cannot digest grains at all) nor can I process dairy. Can I use homemade water kiefer instead of dairy based kefir for the soaking? Also, can you dehydrate the entire recipe in a dehydrator or is it better to bake in the oven? I find I process things better when raw.
Great info! Thank you!
We don’t have access to raw milk here. Could I use buttermilk from low-temp pasteurized non-homogenized milk or would yogurt be better? Also since the flour will be soaked anyway could you grind the almonds without soaking and drying first? The lowest setting on my oven is 170 degrees. Lastly, I know that 150 degrees is ideal but nutritionally speaking how much would the food be affected by drying at 170 in the oven? We really enjoy your blog. My two-year old even points to different videos he wants to watch and says, ‘I want this one’. =0) Keep up the good work.