Making your own cereal at home might sound difficult, but this gluten free cinnamon cereal recipe will change your mind completely.
You only need a few simple ingredients that you probably already have in your kitchen.
The process is straightforward and takes less than 30 minutes from start to finish. This homemade cereal tastes so much better than anything you can buy at the store.
When you follow a gluten free diet, finding good breakfast options can be challenging. Most cereals contain wheat or other gluten ingredients.
This recipe solves that problem by using almond flour and coconut flour instead. These flours give the cereal a light, crunchy texture that works perfectly with milk. The cinnamon adds a warm, sweet flavor that makes breakfast feel special.
It stays fresh for days and maintains its crunch. You can eat it with regular milk, almond milk, or any milk substitute you prefer.
What Makes This Recipe Special
Ready in Under 30 Minutes: From start to finish, this entire recipe takes less than 30 minutes to complete.
You can mix everything together, roll it out, cut it up, and have it baking in the oven in about 15 minutes. The baking time is only 7-8 minutes, so you’re not waiting around all morning for breakfast.
Natural Sweet Cinnamon Flavor: The cinnamon in this recipe isn’t just a light dusting – it’s a full 2 tablespoons that gives every piece a warm, sweet flavor.
Cinnamon naturally tastes sweet even without added sugar, which makes this cereal satisfying for anyone with a sweet tooth.
Costs Much Less Than Store Cereals: Gluten free cereals at the store can cost $6-8 per box, and they often don’t taste very good. This homemade version costs a fraction of that price and tastes much better.
Ingredients
- 1 cup Almond Flour (I use and recommend this one – amazon)
- 1 Egg White (large)
- 1/4 cup Coconut Flour
- 5 tablespoons Monk Fruit Sweetener
- 2 tablespoons Cinnamon Powder
- 2 1/2 tablespoons Melted Coconut Oil
- 1/4 teaspoon Salt
How To Make
Follow these simple steps:
Step 1
Preheat the oven to 400°F.
Step 2
In a large bowl, combine the almond flour, coconut flour, monk fruit sweetener, salt, and cinnamon. Mix well.
Step 3
Add the egg white and coconut oil to the dry ingredients. Press well and mix the mixture until you can form a cohesive ball of dough.
Step 4
Place the dough ball between 2 pieces of parchment paper. Roll it out very thin- about 1 to 2 mm thick. Then use a pizza cutter and the rolled dough into small cubes. Transfer the parchment paper with the cut dough onto a baking sheet.
Step 5
Bake for about 7-8 minutes until lightly golden brown. Remove from the oven and let them cool for 15-20 minutes before serving. Enjoy!
Tips
1. Roll the Dough Super Thin
The most important step for getting crispy cereal pieces is rolling your dough as thin as possible – aim for about 1-2mm thick. If you roll it too thick, the pieces will be chewy instead of crunchy, and they won’t cook evenly in the oven.
Use two pieces of parchment paper to sandwich the dough ball, then roll with steady pressure from the center outward. Keep rolling until you can almost see through the dough.
Don’t worry if it looks too thin – it will puff up slightly when baking. The thinner you roll it, the crispier your final cereal will be.
2. Cut Into Small, Even Squares
Use a pizza cutter or sharp knife to cut your rolled dough into small squares, about the size of regular cereal pieces. Make them roughly ¼ inch by ¼ inch – any bigger and they won’t fit nicely on a spoon, any smaller and they might burn too quickly.
Try to keep all the pieces the same size so they bake evenly. Uneven pieces mean some will be perfectly done while others are either burnt or still soft.
Don’t worry about making them perfectly square – slightly irregular shapes actually look more like real cereal. Work quickly when cutting because the dough can start to dry out if left exposed to air for too long.
3. Mix the Dough Until It Holds Together
When you add the egg white and melted coconut oil to your dry ingredients, you need to mix everything until it forms a cohesive ball that doesn’t fall apart when you pick it up.
This might take more mixing than you expect – keep pressing and kneading the mixture with your hands until all the dry flour disappears and everything sticks together.
If the dough feels too dry and won’t hold together, add a tiny bit more egg white (like half a teaspoon). If it feels too wet and sticky, add a small amount of almond flour.
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Frequently Asked Questions
Why do I need to roll the dough so thin?
Rolling the dough very thin (1-2mm) is an important for getting crispy cereal pieces that crunch like real cereal. If you roll it too thick, the pieces will come out chewy and dense instead of light and crispy.
Think about regular cereal – those pieces are very thin and light, which is why they crunch when you bite them.
Gluten Free Cinnamon Cereal
Ingredients
- 1 cup Almond Flour (I use and recommend this one – amazon)
- 1 Egg White large
- 1/4 cup Coconut Flour
- 5 tablespoons Monk Fruit Sweetener
- 2 tablespoons Cinnamon Powder
- 2 1/2 tablespoons Melted Coconut Oil
- 1/4 teaspoon Salt
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the almond flour, coconut flour, monk fruit sweetener, salt, and cinnamon. Mix well.
- Add the egg white and coconut oil to the dry ingredients. Press well and mix the mixture until you can form a cohesive ball of dough.
- Place the dough ball between 2 pieces of parchment paper. Roll it out very thin- about 1 to 2 mm thick. Then use a pizza cutter and the rolled dough into small cubes. Transfer the parchment paper with the cut dough onto a baking sheet.
- Bake for about 7-8 minutes until lightly golden brown. Remove from the oven and let them cool for 15-20 minutes before serving. Enjoy!