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
That video was awesome, is that recipe in the Nourishing Traditions book? If not I’ll have to watch the video again and write everything down.
Thanks for the reminder, I’ve gotten out of the habit of making these, but we LOVE them!
The second ingredient in the peanut butter one… it’s listed as “1 cup store bought or (how to make or where to buy)” just thought i’d share. Not sure what the ingredient actually is.. lol
thehealthyhomeeconomist, this looks delicious! About how many servings does a batch make? ~ Thanks!
I’ll check that out, thanks!
I will have to try this. Last week, I made some homemade granola bars that fell apart, so I crubled it up and baked it on low in the oven. It became cereal for the kids, and they loved it.
@Jennifer you make it yourself. See my video “Raw Nuts Done Right” Not very hard at all. I do big batches and keep a bag of almond flour in the freezer to lock in the nutrients. You can use it straight out of the freezer believe it or not.
Very interested in learning this. The one thing I cannot give up. Cold cereal! Yum! We’re hooked on brand three sisters – honey ghrams from whole foods. Probably has some hidden ingredients in it.
I wouldn’t even know where to get the flour that this calls for.
It’s amazing parents still buy that stuff but you’re right…when i was a kid my mom let me get one box of capn crunch once a year and for 3 glorious days I dined of that stuff