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Healthy Home Economist / Archives / Recipes / Breakfast Recipes / Cereal / Peanut Butter Cookie Cereal (grain-free)

Peanut Butter Cookie Cereal (grain-free)

by Sarah Pope / Affiliate Links ✔

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  • Serving Suggestions
  • Peanut Butter Cookie Cereal+−
    • Ingredients
    • Instructions

Healthy recipe for homemade peanut butter cookie cereal, deliciously perfect in a bowl with milk or stirred into yogurt. No sugar added!

homemade peanut butter cereal in a container on granite table

Grain-free boxed breakfast cereal is becoming very popular at the health food store.

Possibly the most popular brand is Catalina Crunch. However, the ingredients are far from desirable.

I bought it one time to try. It was an impulse buy without careful inspection of the ingredients first, which is almost always a bad move!

Shortly after eating a bowl, I was doubled over in digestive pain! I think it was the massive amount of fiber and denatured pea protein that were the culprits.

Natural flavors are listed as well, which can literally hide almost everything including MSG from prying consumer eyes.

If you need a grain-free option for cold cereal in the morning, try this recipe for peanut butter cookie crunch instead!

Serving Suggestions

While you can include an optional whole sweetener to this recipe to mimic store brands (if you are weaning off them), feel free to leave it out if you are watching your carbs and prefer to avoid any added sugar.

I typically opt for a drizzle of raw honey at the table instead of adding sugar to the recipe itself.

The small amount of coconut flour adds sufficient sweetness to my taste buds.

With regard to the type of grain-free flour, I highly recommend the simple process of making almond flour fresh. It goes stale very fast and possibly rancid sitting on the shelf at the store.

You can really taste the difference. I mill sprouted almonds in an inexpensive herb grinder.

Tip: This cereal is deliciously crunchy mixed with yogurt instead of unhealthy grain-based granola.

homemade peanut butter cereal in plastic jug
5 from 4 votes
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Peanut Butter Cookie Cereal

Healthy recipe for homemade peanut butter cookie cereal, deliciously perfect with milk or stirred into yogurt.

Course Breakfast
Cuisine American
Keyword gluten free, grain free, healthy
Prep Time 20 minutes
Cook Time 30 minutes
Drying Time 4 hours
Servings 12
Calories 306 kcal
Author Sarah Pope

Ingredients

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 1/2 cups plain whole milk yogurt
  • 1 cup roasted, creamy peanut butter or nut butter of choice
  • 1/3 cup expeller pressed coconut oil
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup evaporated cane sugar optional

Instructions

  1. Mix almond flour and coconut flour in a large glass bowl. Mix in yogurt until well blended.

  2. Cover and soak overnight. If using sprouted almond flour, skip this step.

  3. Blend in all the remaining ingredients to flour/yogurt mixture to form the cereal batter.

  4. Pour batter evenly into a 9 x13 pan greased with coconut oil.

  5. Bake for 30 minutes at 350 °F/177 °C or until a toothpick comes out clean.

  6. Let cool and then crumble the baked cereal cake in the pan.

  7. Spread the crumbled cereal thinly on two large baking sheets greased with coconut oil and dehydrate at 200 °F/ 93 °C for 4-6 hours. Turn cereal once or twice to dry evenly. Take care to not over-dry, which makes the cereal too hard.

  8. Remove from oven and cool. Store in an airtight container in the fridge.

Nutrition Facts
Peanut Butter Cookie Cereal
Amount Per Serving (0.5 cup)
Calories 306 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g30%
Polyunsaturated Fat 2.7g
Monounsaturated Fat 14g
Carbohydrates 13.5g5%
Fiber 5.5g22%
Protein 11.3g23%
* Percent Daily Values are based on a 2000 calorie diet.
healthy peanut butter cereal in a sealed container
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Category: Cereal, Gluten Free Recipes, Low Carb Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (6)

  1. Carol A Peterson

    May 24, 2023 at 9:24 pm

    5 stars
    I made this last weekend. I LOVE it!! Going to make again to take on a visit to see my youngest granddaughter next month. I used coconut sugar vs. cane sugar. Thank you for the recipe.

    Reply
    • Sarah Pope

      May 26, 2023 at 9:48 am

      Thank you for sharing your substitution and what the results were! Coconut sugar is an excellent alternative for cane sugar if you prefer it.

      Next time, perhaps try making it without any sweetener and drizzle with a bit of raw honey at the table. This is my favorite way to enjoy it 🙂

  2. Diana Moor

    May 24, 2023 at 8:21 pm

    5 stars
    Hi!
    Soaking overnight in the fridge or on the counter?

    Reply
    • Sarah Pope

      May 26, 2023 at 9:53 am

      On the counter. It must be room temperature for the anti-nutrients to be deactivated.

  3. suzanne

    May 23, 2023 at 11:14 pm

    5 stars
    Some write that peanut butter is not healthy. Response?

    Reply
    • Sarah Pope

      May 24, 2023 at 9:29 am

      Peanut butter can be problematic for those with mold sensitivity or leaky gut. For people with healthy gut function who eat a traditional diet, it is usually fine. Always get roasted and never raw peanut butter to ensure the lectins have been deactivated.

      I’ve raised 3 children (all adults now) with a traditional menu that included good quality peanut butter (in Florida, with high humidity and mold potential nearly year round) … none of them have autoimmune or behavioral issues or even a single food allergy.

      Most of the issues that people experience from peanuts comes from those who received pediatric jabs which can really inhibit proper development of the immune system and gut function. Other issues are from eating raw peanuts or peanut butter which is loaded with lectins (roasting the peanuts eliminates this issue).

      If you still wish to avoid peanut butter, then simply substitute another nut butter instead that is better tolerated.

5 from 4 votes (1 rating without comment)

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