Homemade Breakfast Cereal (Grain Free)

by Sarah Breakfast, Grain Free, Recipes, Snacks and TreatsComments: 168

homemade breakfast cerealOne 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, homemade 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)


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)


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 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.

Store homemade breakfast cereal in an airtight container in the fridge.

Peanut Butter Cookie Homemade Breakfast Cereal (Grain Free)


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)


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 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.

Store homemade breakfast cereal in an airtight container in the fridge.

Sarah, The Healthy Home Economist

Source: Dirty Secrets of the Food Processing Industry

Comments (168)

  • Amanda Dittlinger

    Oh thank you for posting this! I’ve been eating lower carb lately and I miss cereal. Having this version will definitely make me happier, I miss cereal! I have made other version several times for my kids and it is terrific.

    June 16th, 2011 11:51 am Reply
  • Bobbie

    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!

    June 16th, 2011 12:30 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Hi Bobbie, check out the link to the original cereal recipe for the wheat flour version (in the first sentence of the post)

      You could use clabbered raw milk as a sub for the yogurt, kefir in you like. The original recipe uses raw milk.

      June 16th, 2011 12:32 pm Reply
  • Nickole

    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

    June 16th, 2011 12:52 pm Reply
    • Sarah, TheHealthyHomeEconomist

      I buy them in huge bulk orders for a number of families straight from an almond farmer in season so they are a better price that way.

      June 16th, 2011 1:04 pm Reply
    • D.

      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.

      July 26th, 2011 11:32 am Reply
      • Jaime Lynn Braden

        I live in Oklahoma too. Where does your SIL get the raw nuts?

        February 10th, 2012 12:38 pm Reply
  • Amanda

    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!

    June 16th, 2011 1:06 pm Reply
  • Sally Louk via Facebook

    Sounds yummy… Goes to your blog to read! 😀

    June 16th, 2011 1:06 pm Reply
  • Marcy

    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!

    June 16th, 2011 1:07 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Hi Marcy, can you eat fruit? If so, date sugar should work .. it is simply dehydrated dates that are ground up.

      June 16th, 2011 1:26 pm Reply
      • Marcy

        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.

        June 16th, 2011 5:11 pm Reply
        • Sarah, The Healthy Home Economist

          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.

          June 17th, 2011 9:08 am Reply
  • Rayna Miller via Facebook

    Ummm….are you a mind reader? Just this morning I was thinking I have to search out some cereal recipes! Thank you!

    June 16th, 2011 1:09 pm Reply
  • Audry

    Just what I’ve been hoping for! I’ll be trying one of these very soon, thanks

    June 16th, 2011 1:15 pm Reply
  • Laurie Burt Jones via Facebook

    THANK YOU!!!!!

    June 16th, 2011 1:17 pm Reply
  • Barbara Jordan Hacker via Facebook

    Thank you for posting this! I’ve been looking for a homemade cereal recipe with easy to find ingredients. Can’t wait to try it!

    June 16th, 2011 1:27 pm Reply
  • Kristen Rickloff-Williams via Facebook

    My hubby sends his thanks in advance!

    June 16th, 2011 1:32 pm Reply
  • Nancy Nestel via Facebook

    Thank you so much!! I can’t wait to try and make these and better yet eat them!!

    June 16th, 2011 1:37 pm Reply
  • Diane Gamble Markesbery via Facebook

    I can’t wait to try them both!!!

    June 16th, 2011 1:57 pm Reply
  • Tara

    Awesome! My kids eat an insane amount of cereal and I would love to give them an alternative.

    June 16th, 2011 1:59 pm Reply
  • Samantha Salyer Jacokes via Facebook

    I need a dehydrator!

    June 16th, 2011 2:01 pm Reply
    • Karen

      You can dehydrate this in your oven.

      June 16th, 2011 8:32 pm Reply
      • Anna Lee

        how do you dehydrate in my oven?? I really want to try this recipe!!!

        May 27th, 2012 5:37 am Reply
  • Brittnee Turner Horting via Facebook

    They both sound so good! I’ve got a weakness for cold cereal…it’s always been a favorite food…but I’ve given it up because it’s so unhealthy. Now I can eat it again! Yay!

    June 16th, 2011 2:44 pm Reply
  • Paula Bellman via Facebook

    Going to give this a try. My boys will be thrilled

    June 16th, 2011 3:13 pm Reply
  • Denise @ Creative Kitchen

    Can’t wait to try!! Thanks for sharing! :)

    June 16th, 2011 3:45 pm Reply
  • Marta Navaret via Facebook

    OMG! My mouth watered just by reading the title, picturing a bowl of that cereal with cold raw milk, yum!

    June 16th, 2011 5:37 pm Reply
  • Colleen

    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~

    June 16th, 2011 5:44 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Hi Colleen – welcome to traditional eating! You soak it on the counter covered with a cloth secured with a rubber band.

      June 16th, 2011 6:00 pm Reply
      • Andrea

        Does it matter if it is covered with a plate instead? or does air have to get in? Thanks for all your amazing recipes and information!

        December 20th, 2011 9:31 pm Reply
  • andy

    I love your recipes.
    Have you written a cook book?
    Thanks for a great web site.

    June 16th, 2011 6:46 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Hi Andy .. thanks! Maybe some day ! :)

      June 16th, 2011 8:04 pm Reply
  • Laurie Fischer via Facebook

    How creative of you! Can’t wait to try these out. Thank you.

    June 16th, 2011 7:20 pm Reply
  • Erin C

    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?

    June 16th, 2011 7:21 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Even sprouted soy is not a good idea. I think Food for Life has a similar bread with no soy in it and it is all sprouted.

      June 16th, 2011 8:03 pm Reply
      • Erin C

        Yes, they do. I eat that bread w/o the soy…but I was wondering if anyone knew about the breakfast cereal.

        June 16th, 2011 8:54 pm Reply
        • Sarah, TheHealthyHomeEconomist

          All boxed breakfast cereal is a problem. Have not found one yet that I would consider eating.

          June 16th, 2011 9:27 pm Reply
  • Maureen

    I am highly allergic to all nuts! What could I use in place of the nut flour!

    June 17th, 2011 3:33 am Reply
    • Sarah, TheHealthyHomeEconomist

      You can use spelt flour as used in the original recipe (see link in first sentence of the post)

      June 17th, 2011 8:06 am Reply
  • Annika Rockwell NutritionForchildren via Facebook

    These recipes look great Sarah. I love all the nourishing ingredients and the fact that they are gluten-free. I’m going to share this on my page!

    June 17th, 2011 10:14 am Reply
  • Natalie Salamy via Facebook

    Oh guineas I can’t wait to try this!!! My boys will love it. What can I soak the flour in as a dairy free option? One of my boys cannot do dairy :(

    June 17th, 2011 11:54 am Reply
  • Natalie Salamy via Facebook

    Meant to say ” goodness”. Typing off my phone plus auto spell check equals strange sentences sometimes… Lol.

    June 17th, 2011 11:55 am Reply
  • Linda

    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?

    June 17th, 2011 12:11 pm Reply
  • Mama Chicken

    I am so thrilled to find your grain-free tweak of this recipe. I just found it on the Healthy Home Economist site, and my wheels were turning on how I could adapt it, but you’ve done the work for me! Beautiful and thank you! :)

    June 17th, 2011 2:57 pm Reply
  • Brett Judd via Facebook

    Just made a version of these. Added blended banana. Really wonderful.

    June 18th, 2011 12:50 pm Reply
  • Eileen

    Oh, Yum, yum, yum!!! What a treat to have a cereal we can eat on GAPS. Thank you!!

    June 18th, 2011 10:20 pm Reply
  • Shannan

    Is there a way to do this and it be nut free and gluten free??

    June 19th, 2011 12:03 am Reply
    • Sarah, TheHealthyHomeEconomist

      The Coconut Mama blog has a good version of this made with rice flour and quinoa flour.

      June 19th, 2011 8:22 am Reply
  • Sarah Smith

    Sarah, do you know if the soaking step is still important to do if I already soaked the almonds before making the almond flour?

    June 19th, 2011 6:10 pm Reply
  • Alexis D

    My 2 year old daughter will be excited to have cereal back in her life (we’re grain-free) :)

    June 19th, 2011 11:02 pm Reply
    • D.

      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.

      July 26th, 2011 11:38 am Reply
  • wendi

    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!!!

    June 20th, 2011 12:43 am Reply
  • Alicia

    Can NOT wait to try these!!! YUM!! My kiddos will be thrilled and hubby too I am sure!

    June 22nd, 2011 12:53 pm Reply
  • sarah

    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!

    July 8th, 2011 4:23 pm Reply
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  • Tracy Mauldin

    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!

    August 27th, 2011 5:35 pm Reply
  • Becky

    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.

    September 12th, 2011 12:39 pm Reply
    • Jeannette

      Thanks for sharing these variations! I’m definitely going to try the your pumpkin version.

      September 12th, 2012 3:15 pm Reply
    • Jeannette

      Thanks for sharing these variations! I’m definitely going to try the your pumpkin version.

      September 12th, 2012 3:15 pm Reply
  • Nora

    This is great! But my boys have nut allergies- any gluten free suggestions to replace the almond flour? Thanks!

    November 7th, 2011 2:53 pm Reply
  • Debbie S.

    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! :-)

    November 19th, 2011 11:14 pm Reply
    • Charissa

      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!

      February 17th, 2012 10:17 pm Reply
  • Debbie S.

    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?)

    November 27th, 2011 4:13 pm Reply
  • liz

    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!

    December 16th, 2011 8:54 am Reply
    • Summer

      I bet coconut milk kefir could work

      November 30th, 2012 12:08 am Reply
  • liz

    PS NORA-
    why don’t you try sunflower-seed meal? you can make it yourself with a food processor!

    December 16th, 2011 8:55 am Reply
  • Andrea

    Does it work to use Greek yogurt or would I need to add some extra moisture somewhere?

    December 20th, 2011 11:35 pm Reply
  • Sam

    How much do these recipes make? Seems like a lot – just want to get an idea first to see if I should half it.

    January 1st, 2012 9:40 pm Reply
  • Shaina

    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!

    January 4th, 2012 4:47 pm Reply
  • Shaina

    Debbie S. ~ Hey, you might want to also check out this recipe for grain free granola/cereal. It’s AWESOME! My girls love it, I’m just looking for other cereal options so they don’t get bored :p

    January 4th, 2012 4:50 pm Reply
  • Lauren

    I am so excited to try this recipe! I wasn’t sure if you knew how much sugar per cup there is of the final product? Thanks!

    January 12th, 2012 10:41 pm Reply
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  • Jennifer

    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!

    February 14th, 2012 2:27 pm Reply
  • Jennifer

    Sorry, I meant to say “a few weeks old,” in my above posting… :)

    February 14th, 2012 2:28 pm Reply
  • scilla

    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?

    March 1st, 2012 7:09 pm Reply
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  • amy

    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?

    March 13th, 2012 11:33 am Reply
  • Umm Muhammad

    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.

    March 18th, 2012 1:33 pm Reply
  • Sazzifrazz

    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?

    March 19th, 2012 11:54 am Reply
    • Sarah, The Healthy Home Economist

      If it smells bad though throw it out. It should smell delicious, not rancid.

      March 19th, 2012 12:00 pm Reply
      • Sazzifrazz

        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?

        March 19th, 2012 12:13 pm Reply
  • Umm Muhammad

    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.

    March 19th, 2012 4:43 pm Reply
  • sara werst

    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!

    April 14th, 2012 3:34 pm Reply
  • amy

    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!

    April 17th, 2012 11:32 am Reply
  • seth

    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

    May 27th, 2012 3:05 pm Reply
  • Tina

    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?

    June 17th, 2012 9:58 pm Reply
  • Kristi Dyer

    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.

    June 21st, 2012 2:41 pm Reply
  • Anna Lee

    Hi Sarah:

    How can I make this cereal without a dehydrator? I heard an oven can be used instead.

    June 21st, 2012 6:08 pm Reply
  • Anna Lee

    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.

    June 25th, 2012 6:50 pm Reply
  • Pam

    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.

    July 16th, 2012 5:36 pm Reply
  • Lynn

    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!

    August 7th, 2012 9:45 pm Reply
  • Amy @ A Little Nosh

    Hi Sarah, I came across a site that stole one of my blog posts, and saw that she has yours also: http://www.justalittlewhile.com/?p=1545

    August 12th, 2012 8:21 pm Reply
  • Carey Caccavo Wheaton

    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!

    August 14th, 2012 1:21 pm Reply
  • Desiree

    We cant use dairy, would almond milk work to soak the flours?

    August 21st, 2012 6:05 pm Reply
  • Anne

    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.

    September 2nd, 2012 10:50 pm Reply
  • Yaffa Kayla Karan via Facebook

    I just got online to find this recipe, and how convenient, you just posted it! I’m going to make it now. :)

    October 21st, 2012 5:59 pm Reply
  • thehealthyhomeeconomist via Facebook

    My kids absolutely adore the peanut butter one.

    October 21st, 2012 6:01 pm Reply
  • Jack Plating via Facebook

    You should rephrase this to: “if you have the dietary discretion of a 7 year old….”

    October 21st, 2012 6:01 pm Reply
  • Kelli Cribley O’Brien via Facebook

    Leanne – ideas for you!!

    October 21st, 2012 6:03 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Jack I love boxed breakfast cereal even at my age. LOVE that Cap’n Crunch. I just won’t eat it knowing how terrible it is!

    October 21st, 2012 6:04 pm Reply
  • thehealthyhomeeconomist via Facebook

    When I was in college, I would sit and study with a big huge bag of Cap’n Crunch or Fruit Loops and munch away. When I told my kids about that they said, “Mom, how are you still alive???” LOL

    October 21st, 2012 6:05 pm Reply
  • Jack Plating via Facebook

    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

    October 21st, 2012 6:07 pm Reply
  • Jennifer Warren-White via Facebook

    I wouldn’t even know where to get the flour that this calls for.

    October 21st, 2012 6:07 pm Reply
  • Ashley Correlli via Facebook

    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.

    October 21st, 2012 6:08 pm Reply
  • thehealthyhomeeconomist via Facebook

    @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.

    October 21st, 2012 6:10 pm Reply
  • Lisa Schriever Fulsom via Facebook

    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.

    October 21st, 2012 6:10 pm Reply
  • Jennifer Warren-White via Facebook

    I’ll check that out, thanks!

    October 21st, 2012 6:11 pm Reply
  • Elizabeth Otte Stowers via Facebook

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

    October 21st, 2012 6:15 pm Reply
  • Jennifer Clark via Facebook

    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

    October 21st, 2012 6:18 pm Reply
  • Patty Jess Conover via Facebook

    Thanks for the reminder, I’ve gotten out of the habit of making these, but we LOVE them!

    October 21st, 2012 6:18 pm Reply
  • Jennifer Warren-White via Facebook

    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.

    October 21st, 2012 6:19 pm Reply
  • Brandon Miles May via Facebook

    Oh Sarah, I love you so much for this! Thank you.

    October 21st, 2012 6:24 pm Reply
  • Marisol Salvador via Facebook

    Yes!!!! An answer to my prayer! Lol

    October 21st, 2012 6:30 pm Reply
  • Dea Warskow via Facebook

    My children thank you. We have not eaten store-bought cereal in almost a year. They miss it terribly!

    October 21st, 2012 6:31 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Jennifer it should say coconut flour. Thanks :)

    October 21st, 2012 6:32 pm Reply
  • Brenda Weston via Facebook

    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?

    October 21st, 2012 7:38 pm Reply
  • Melaine LeBlond Ghostkeeper via Facebook

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

    October 21st, 2012 8:09 pm Reply
  • Jennifer Dayley via Facebook

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

    October 21st, 2012 8:10 pm Reply
  • Jennifer Bacaro via Facebook

    We have a peanut AND tree nut allergy here. :-/ Yes I know about GAPS and gut healing. Lol.

    October 21st, 2012 8:53 pm Reply
  • Jennifer Bacaro via Facebook

    I wish we didnt cuz this sounds delicious!

    October 21st, 2012 8:53 pm Reply
  • Beth Smith via Facebook

    I love this cereal!!!!

    October 21st, 2012 8:56 pm Reply
  • Jennifer Warren-White via Facebook

    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.

    October 21st, 2012 9:25 pm Reply
  • Leslie Genchi via Facebook

    Thank you Sarah! I have to get my son off oatmeal.

    October 21st, 2012 9:27 pm Reply
  • Afton

    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!

    October 21st, 2012 9:39 pm Reply
    • Carey

      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.

      October 22nd, 2012 12:10 am Reply
  • Michelle

    Are there any recipes for those who can’t have nuts or milk or legumes. I hate to be difficult

    October 21st, 2012 10:29 pm Reply
  • Autumn Breidenbaugh Wallis via Facebook

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

    October 21st, 2012 10:41 pm Reply
  • Kelly Kindig via Facebook

    My kids will love you! I don’t buy that stuff ever but they would have it at Oma’s house.

    October 21st, 2012 10:43 pm Reply
  • Christina Most via Facebook

    Grain free BUT high oxalate with the almond flour. Pick your battle :)

    October 21st, 2012 11:34 pm Reply
  • Alexandra Owens via Facebook

    Also hoping for a nut free recipe bc I LOVE this idea

    October 21st, 2012 11:43 pm Reply
    • Carey

      See my comment above

      October 22nd, 2012 12:11 am Reply
  • Raechel McBride Alvis via Facebook

    Wow! That sounds Delicious!

    October 22nd, 2012 12:14 am Reply
  • Sherrie Arnold via Facebook

    *fridge . =)

    October 22nd, 2012 12:32 am Reply
  • Mae Day via Facebook

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

    October 22nd, 2012 7:23 am Reply
  • Julie Gerasimenko via Facebook

    Making the peanut butter cookie one today! So excited. Cold cereal is an all time fav of mine!

    October 23rd, 2012 4:07 pm Reply
  • Gigi

    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

    November 25th, 2012 4:39 am Reply
  • Stephanie

    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!

    November 25th, 2012 1:57 pm Reply
  • Laura

    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

    December 7th, 2012 1:13 am Reply
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  • Janna

    You should add your Youtube video recipe to the site it would be so much easier for us to get the recipe to print!

    December 29th, 2012 8:31 pm Reply
  • Andrew

    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?

    January 14th, 2013 12:55 pm Reply
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  • LW

    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.

    March 23rd, 2013 6:53 am Reply
  • Carrie

    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?

    April 1st, 2013 8:42 am Reply
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  • Kelly

    this looks so good!. I love your recipes!.

    July 14th, 2013 4:25 pm Reply
  • Kelly C

    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!


    July 19th, 2013 2:54 pm Reply
  • Homeschool Planet

    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!

    September 2nd, 2013 10:03 pm Reply
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  • Tammy Lyne

    I made this yesterday and seriously, it is the best. Thank you Sarah for posting this.

    October 28th, 2013 2:37 am Reply
  • Kara

    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…

    January 14th, 2014 1:23 pm Reply
  • Melinda

    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!

    February 8th, 2014 11:54 am Reply
  • Jenn

    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!

    March 8th, 2014 8:20 pm Reply
  • Andrea Pearson

    I hesitate leaving a comment at the very bottom of the article – I doubt anyone will see it! But we’ve made the Cinnamon Crunch cereal twice with two variations, and each time, the cereal has come out very, very, very bitter tasting. The first time, we tried soaking the flours in raw milk kefir. The second time, we soaked with yogurt.

    Has anyone else experienced this? We had to throw out both batches. I can’t figure it out what we’re doing wrong, when we followed the recipe exactly and the cereal looks just like the pictures.

    April 19th, 2014 1:10 pm Reply
    • Kelly

      Hey Andrea! Usually when you are soaking grains or nuts, you do often get that bitter taste in the end result. Sometimes there is no way around it…but I found that if you replace the kefir or yogurt with water and lemon juice or apple cider vinegar(probably around 3 TB plus enough water to equal 2 1/2 cups total liquid for this recipe- you may need the whole 3 cups, though. Start off with just 2 1/2 cups liquid and if it looks too dry, add in the other 1/2 cup liquid), it usually helps with the bitterness. Of course, you could just use soaked and dehydrated almonds and make your own almond flour so that you can eliminate the whole soaking process. Hopefully this helps! :)


      April 21st, 2014 10:17 am Reply
  • Robin

    How would you make this cereal using blanched almond flour without soaking it? (Blanched almond flour is ground after the almond skins are removed, so there is no phytic acid present, hence no need to soak the flour.) How would this change the amount of liquid ingredients in the recipe?

    Thanks to anyone who knows or has a good recipe for this.

    May 23rd, 2014 9:35 am Reply
    • Angie Hepp

      I’ve made this numerous times using blanched almond flour and it has worked perfectly. You shouldn’t have to adjust the liquid at all. Measuring almond flour is tricky though, to pack or not to pack, that is the question, lol! So just err on the side of adding less almond flour, and then add more at the end if the batter looks too runny.

      July 7th, 2014 2:21 pm Reply
  • Charity B

    Just made this recipe, i refrigerated
    the mixture instead of leaving it on the counter. Good recipe but you might want to change the directions so people can understand it better. Thanks for this recipe.

    June 2nd, 2014 7:59 pm Reply
    • Angie Hepp

      She doesn’t say to put it in the refrigerator because it’s supposed to be left on the counter. :)

      July 7th, 2014 2:17 pm Reply
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  • Bobbi Clinger

    I have made the first recipe: the cinnamon crunch. It is Good, folks. I am picking up some sprouted spelt flour from the health food store this evening, since all I could find before was unsprouted by Bob’s Red Mill. This will be a staple for us. My fiance loves to mix it with our homemade raw milk yogurt. He says it tastes like graham crackers mixed in. I just like it with half a banana sliced up and wonderful real milk. Yum!

    January 23rd, 2015 3:15 pm Reply
    • Bobbi

      I forgot to say Thank You, Sarah for this wonderful recipe!

      January 23rd, 2015 3:16 pm Reply
      • Sarah TheHealthyHomeEconomist

        Glad you enjoyed it!

        January 23rd, 2015 10:20 pm Reply

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