Homemade Breakfast Cereal (Grain Free)

by Sarah TheHealthyHomeEconomist June 16, 2011

One of the most popular video recipes I’ve posted on this blog is How to Make Homemade 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 diets.

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 that is used to make it.  Called extrusion, this process liquifies 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 breakfast cereal is clearly the way to go given the highly processed boxed versions at the store.  For those of you seeking grain free alternatives, these two fantastic grain free breakfast cereal recipes were emailed to me by Heather.  Thank you Heather for sharing your creativity with all of us!

Cinnamon Crunch Homemade Breakfast Cereal (Grain Free)

Ingredients

4 cups almond flour (sources)

1 cup store bought or homemade coconut flour (sources)

3 cups plain yogurt or kefir

3/4 cup coconut oil (sources)

1 cup honey (sources)

1 tsp sea salt (sources)

2 tsp baking soda (optional if you are on SCD diet)

2 tsp organic vanilla extract (sources)

1.5 TBL organic, ground cinnamon, add more if desired (sources)

Instructions

Soak almond flour and coconut flour in yogurt or kefir in a covered glass bowl for 24 hours.  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.

Do not overbake. Let cool and then crumble onto baking sheets and dehydrate at 200 degrees 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. Store in airtight container in the frig.

Peanut Butter Cookie Homemade Breakfast Cereal (Grain Free)

Ingredients

4 cups almond flour (sources)

1 cup store bought or homemade coconut flour (sources)

3 cups plain yogurt or kefir

2 cups organic, roasted peanut or other nut butter of choice (sources)

3/4 cup coconut oil (sources)

1 cup honey (sources)

1 tsp sea salt (sources)

2 tsp baking soda (optional if you are on SCD diet)

2 tsp organic vanilla extract (sources)

Instructions

Soak almond flour and coconut flour in yogurt or kefir in a covered glass bowl for 24 hours.  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.

Do not overbake. Let cool and then crumble onto baking sheets and dehydrate at 200 degrees 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. Store in airtight container in the frig.

Sarah, The Healthy Home Economist

Source: Dirty Secrets of the Food Processing Industry

 

Comments (159)

  1. How would I go about making this unsoaked, could I use raw or coconut milk in place of the yogurt/kefir? I soak my almonds before making into flour. Also, could I use wheat flour in the same ratios as the almond/coconut flour? Thank you!

    Reply
  2. Thanks for sharing these! They sound delicious! We are getting a little tired of oatmeal around here since we do mostly gluten free and certainly not the toxic (and expensive) boxed cereals. Have you found a good bulk source for nuts? We eat a lot of nuts (soaked and dried) and I would love to incorporate more nut flours into our diet but the nuts are so pricey!

    Nickole @ http://www.savvyteasandherbs.com

    Reply
    • I’m pretty sure Mark McAfee from Organic Pastures Dairy in CA sells raw (unpasteurized) almonds, too, but I have no idea what price or how much shipping would cost. But it might be worth it to find out. We get raw almonds and pecans from my SIL who lives in OK. [:->

      I’m not positive of the link to organic pastures web site, but you could just do a general web search and find them, I’m sure.

      Reply
  3. Sarah, thank you so much for posting these! I can’t wait to try them. My family has been eating Primally since November 2010, and while we love our eggs and bacon, we sometimes miss our morning (or evening) bowl of cereal. This will be a great surprise for the kiddos :) They both sound delicious!

    Reply
  4. Can you do these w/o honey? My husband and I are on a diet that does not allow any sweeteners except for stevia. They do look yummy!

    Reply
      • dried fruit is off limits too-and I thought dates were dried. We are being treated for Lyme disease. We can have fresh fruit though. It has been amazing to find we can live w/o any refined sugars-we’ve been at it since the first of the year and have about two and a half months left to go.

        Reply
        • Sarah, The Healthy Home Economist
          Sarah, The Healthy Home Economist June 17, 2011 at 9:08 am

          Hi Marcy, you could try a few drops of stevia. The almonds are nice and sweet on their own and combined with the cinnamon, you might find it really yummy. You could also mash up some fresh bananas and bake with the peanut butter cereal. Peanut butter and banana flavor go beautifully together.

          Reply
  5. Hi!
    I am new to this way of eating. Can you please tell me if the flours are soaked for 24 hours on the counter top, or in the fridge? Thanks! ~Colleen~

    Reply
  6. I don’t eat it and I’ve never read the labels (I know some of the bread has soy in it!)…but I’ve wondered if eating the Food for Life Ezekiel Sprouted grain and seed breakfast cereals would be ok? What do you think?

    Reply
  7. This sounds great. I’ve been looking for an alternative to oatmeal for my husband. It just seems the ingredients are expensive and time consuming to make. I haven’t found a good place to buy nuts in bulk. That would sure help. This is not time consuming for you?

    Reply
    • 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.

      Reply
  8. 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!!!

    Reply
  9. 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!

    Reply
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  13. Can I use whey in place of the yogurt/kefir? Would that really change the flavor? I also have raw goats milk. Which would be better? Thanks for this recipe!

    Reply
  14. Hi and thanks sooooo much for this recipe!! I know it’s been posted for a while but I just discovered it :-)
    My husband and I have been eating Primal/Paleo for about 6 months and I think it’s the best thing we’ve ever done for ourselves. Unfortunately, he has diabetes so that was one of the things that prompted us to change to a more “natural” way of eating and to really reduce the carbs in our diet.
    The first time I made the cereal, I followed your recipe exactly and it was absolutely delicious!!! But, for my husband especially, it was a bit too high in carbs so I’ve made two different versions since then and they both turned out great.
    **For my first altered version I only used 1/4 cup Maple syrup and I used 1 cup of unsweetened Apple Sauce to make up for some of the liquid. I also added 1/4 tsp of Maple Extract and I used 2.5 Tbsp of Cinnamon. It wasn’t as sweet as your version but it was sweet enough for us and we thoroughly enjoyed it!
    **For my second altered version I again only used 1/4 cup Maple syrup but I used 1 cup of Pureed Pumpkin instead of Apple Sauce. I love anything pumpkin so thought this might work well. I still added 1/4 tsp of Maple Extract and I used 2 Tbsp of Pumpkin Pie spice instead of cinnamon. It felt like a cool Autumn day when I had my first bowl! Wonderful!
    Both versions took away 10g of carbs per 1 cup serving so the changes were worth it.
    Just wanted to share my versions in case anyone else has to watch their carbs like we do.
    Thanks again for such a wonderful recipe. I’m so grateful to you for your blog and all of the wonderful ideas, information and cooking instructions you provide. You’ve made learning this lifestyle much more enjoyable and so much easier than I ever thought it would be.

    Reply
  15. Has anybody done this dairy-free? Or what about using yogurt based on coconut milk, almond milk or soy? I’m asking because I am vegan and also grain free, so trying to figure out WHAT in the world to eat these days. My son LOVES cereal and I have week to week custody, so it’s tough to make him go with so many changes I’m making myself. So, I’m trying my best to keep cereal in his diet – but without grains and healthy – neither of which we can find in the stores. I would like to do a mix of raw granola and “crunchy” cereal for his sanity. PLEASE ADVISE. I have ALL of the ingredients already – well, except for yogurt, at least cow’s milk based. Oh, has anybody tried to sub some of the almond flour with another grain-free one – maybe garbanzo bean flour? I made some homemade crackers that called for only almond flour, and in the pursuit of trying to cut down the fat, I replaced half of the almond flour with garbanzo bean flour and you can’t tell the difference. (Asking here because those aren’t sweet crackers, they are very flavored – and here we’re going for cereal…)

    I would appreciate any and all input anybody could give me! :-)

    Reply
    • I am going to try this recipe with coconut yogurt. I’m pretty sure it will achieve the same effect were looking for. Also why are you trying to cut your fat? Fat does not make you fat, it’s processed carbs and sugars. For more information on this theory I suggest visiting MarksDailyApple.com. He’s not big on the vegan but has a theory on natural fats that completely makes sense.
      Also, as far as grain free cereal goes, there’s a grain free granola recipe at Anjas food 4 thought that is delicious, my kiddos have been loving it. It’s also vegan, and particularly delectable with coconut milk.
      Hope this helps!

      Reply
  16. OK, so I was blessed to find “cultured coconut milk” this weekend at Earthfare (and on sale for $3.99), so I grabbed it and am all set. Now with working full time, gotta figure out how to get this made since I have several things going on this week. I may have to start it at 9/10pm so I can make sure I’m back within 24 hours to “mess with it”… And I guess I’m speaking strictly in the case of the last portion where we dehydrate… Still curious if anybody has subbed any portion of the almond flour with another, less fattening, flour (like some bean flour?)

    Reply
  17. i am allergic to dairy/milk. is there a way i can soak this in coconut milk or applesauce?
    i can’t wait to try this tasty treat!

    Reply
  18. The original wheat recipe says “use 3 cups water plus 2 TBL lemon juice or apple cider vinegar for dairy allergies”, is it really water or did you mean to say 3 cups “milk substitute” plus 2 TBL lemon juice or apple cider vinegar? I really want to make this but don’t want to go through the trouble of making non dairy yogurt right now. Thanks!

    Reply
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  20. I have raw milk in my fridge that is a few weeks ago, and definitely soured. Is it okay to just substitute that for the yogurt/kefir? Are there any other steps I have to take before using it in this recipe? Thanks!

    Reply
  21. Wow! Thank you for that info about grains being liquified, I had no idea. Lately I’ve been eating enjoy life brand cold cereal and I thought I can do even better by creating cereal from scratch. How to make this dairy free too?

    Reply
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  23. The protein count is low when compared to the fat and carb count (which are close to equal) for this recipe. What do you serve, if anything, with this cereal to make it higher in protein? Or do you not strive for high protein breakfasts?

    Reply
  24. 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.

    Reply
  25. Sarah…help! I made the recipe for the PB cereal and Im not sure if it is safe to eat. I didn’t have raw kefir so I used Lifeway brand organic lowfat patrurized Kefir. I mixed it with almond and coconut flours and left on teh counter for 24 hours. It didn’t really turn gluey like your video shows. I then completed the recipe as directed. As it is degydrating in the oven it smells very sour/rancid. Is this ok?

    Reply
      • This is my first attempt at fermenting/soaking. Maybe I just need to get used to its unusual smell? Should I be concerned that the flours didn’t turn gluey?

        Reply
  26. 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.

    Reply
  27. 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!

    Reply
  28. 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!

    Reply
  29. 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

    Reply
  30. 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

    Reply
  31. 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.

    Reply
  32. 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.

    Reply
  33. 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.

    Reply
  34. 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!

    Reply
  35. Carey Caccavo Wheaton August 14, 2012 at 1:21 pm

    Greetings. I too have the nut allergy, and the gluten intolerance. I have made this recipe with part coconut flour and part brown rice flour and it works. It’s easier with more rice flour and less coconut.
    But I am wondering if anyone has tried it with coconut flour only, for a low carb cereal. Please let me know if you do!

    Reply
  36. This is a long overdue thanks for your cold cereal recipes. I don’t follow your recipes exactly but I have used your general idea to come up with several variations that meet my needs and that I really like. Since I live in a hot climate I really enjay cold cereal for breakfast but I don’t want to eat the store bought kind.

    Reply
  37. Jack Plating via Facebook October 21, 2012 at 6:07 pm

    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

    Reply
  38. Lisa Schriever Fulsom via Facebook October 21, 2012 at 6:10 pm

    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.

    Reply
  39. Elizabeth Otte Stowers via Facebook October 21, 2012 at 6:15 pm

    thehealthyhomeeconomist, this looks delicious! About how many servings does a batch make? ~ Thanks!

    Reply
  40. Jennifer Warren-White via Facebook October 21, 2012 at 6:19 pm

    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.

    Reply
  41. 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?

    Reply
  42. Melaine LeBlond Ghostkeeper via Facebook October 21, 2012 at 8:09 pm

    Read many comments asking about a dairy free version and didn’t see any answers…. What would be the best option for dairy free?

    Reply
  43. Jennifer Dayley via Facebook October 21, 2012 at 8:10 pm

    I get lots of stuff like coconut/almond flour on Amazon also. It’s much cheaper if you do the subscribe & save.

    Reply
  44. Jennifer Warren-White via Facebook October 21, 2012 at 9:25 pm

    There isn’t a whole foods in my area…we might have one in Boise, but that’s 2.5 hours away. However, I do know of a place only 45 minutes away where I can buy coconut flour.

    Reply
  45. Many grain free versions of recipes are made with nuts. It is so frustrating with nut allergies. Do you have a granola or grain free cereal without nuts? I know we certainly aren’t the only family that needs to aviod them. Thank you for all you health tips!

    Reply
    • The other recipe on this site has grains but no nuts. Joette Calabrese, the homeopath has one on her site that she calls granola, ,with sprouted sunflower seeds as a base, to which you then add raisins, coconut, or whatever you wish. I have tried the flour one with 4 parts brown rice flour and one part coconut flour, as I am allergic to nuts plus I’m gluten intolerant! Joette’s cereal fits those qualifications, though I haven’t tried it yet.

      Reply
  46. Autumn Breidenbaugh Wallis via Facebook October 21, 2012 at 10:41 pm

    My son is allergic to nuts. Is there a cold cereal I could make for him that would be good for him?

    Reply
  47. Mae Day via Facebook October 22, 2012 at 7:23 am

    I’ve never liked those cereals… wayyy too sugary. Might as well dump sugar in a bowl and eat it with a spoon. ick

    Reply
  48. Dear Sarah, I’m afraid my husband and daughter are rather addicted to cereal and they are also allergic to nuts :-( Do you have any suggestions for homemade cereals without nuts? Thanks, Gigi

    Reply
  49. Looove this recipe! I was getting pretty frustrated because I do not have a dehydrator and it did took a long time to bake but my kids and I were full after one bowl until lunch time which has never happen w/any other cereal. So worth it!

    Reply
  50. utter failure–ahhh! the first attempt I let it “ferment” too long and it went bad—today I stopped it a little less than 24 hours and the dough was beautiful!!! then—it never cooked up and was just goo! (good goo)– any ideas?!! ahhh

    Reply
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  52. Has anyone tried making either this or the other cereal recipe with some oats? Would it work to put a few cups of oats in as well and add in more yogurt? Thanks! I’m excited to try this with peanut butter… will adding the peanut butter work for the original recipe also?

    Reply
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  56. These cereals are not appropriate for people with degenerative diseases, like cancer. Almonds are off limits. There must be some other way to utilize nongrains in cereal recipes. Some of the other ingredients in the suggested recipes are also off limits.

    Reply
  57. I am curious about using yoghurt or kefir . . . if it is heated to 200 degrees you will kill off all the delicious probiotics. Why wouldn’t you just use milk?

    Reply
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  60. Hey! This looks really yummy! I am trying this as soon as my almonds have finished soaking and dehydrating. I might use some ground pecans too just because we have a lot in our freezer. :)
    One question: how much does this make?? It looks like a lot, but I cannot tell. Thanks a lot for the recipe!

    ~Kelly

    Reply
  61. Finally made this. My family loves it! I didn’t have quite enough ingredients so I multiplied everything times 3/4. The only request mine asked was for me to use two pans next time so it will be thinner. I used only 1 pan since it wasn’t a whole recipe – my bad. Look forward to trying the peanut butter one next.

    Oh and by the way, I didn’t want to keep my oven on 200 for 24 hours. After all, it’s summer here in Texas; so I dehydrated it on 155 for 12 hours. They loved it!

    Reply
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  63. I make the one with grain all of them, but I am currently on GAPS. Any suggestions on why my “cake” crumbled completely apart after I let it cool down from baking (to go onto the sheets to dehydrate)? It is literally crumbs…

    Reply
  64. Question regarding soaking of nuts/seeds: I will use ground pumpkin seeds and sunflower seeds in place of the almond flour. When I use seed meal in baking, I always soak and dehydrate prior to use. Should I soak/dehydrate my seeds for this recipe even though they will be soaking for 24hrs in the yogurt? Thanks!

    Reply
  65. I was hesitant to put in the time to make this because my picky 12 year old doesn’t like anything I make for him in attempts to improve his diet. It’s not even done in the oven and he tried it and lovs it. He says he loves it better than any boxed cereal, even his beloved honey nut Cheerios! He told me to put it in his lunch! I am so thrilled. Getting healthy foods in this boy is such an ongoing struggle. Thank you!

    Reply

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