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
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?
If it smells bad though throw it out. It should smell delicious, not rancid.
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?
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.
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?
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?
Sorry, I meant to say “a few weeks old,” in my above posting… 🙂
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!
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!
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
http://paleoparents.com/2011/grain-free-granola/