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
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.
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?
You should add your Youtube video recipe to the site it would be so much easier for us to get the recipe to print!
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
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!
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
Making the peanut butter cookie one today! So excited. Cold cereal is an all time fav of mine!
I’ve never liked those cereals… wayyy too sugary. Might as well dump sugar in a bowl and eat it with a spoon. ick