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
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
@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!
Leanne – ideas for you!!
You should rephrase this to: “if you have the dietary discretion of a 7 year old….”
My kids absolutely adore the peanut butter one.
I just got online to find this recipe, and how convenient, you just posted it! I’m going to make it now. 🙂
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.
We cant use dairy, would almond milk work to soak the flours?
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!
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