This homemade cereal recipe tastes just like Cinnamon Toast Crunch but is gluten, grain, dairy and refined-sugar free! It’s a healthy take on a childhood treat!
OMGOMG ↑ did you READ the TITLE?
I mean, if you did, you probably aren’t even reading the word-age here. Because, like, WHY READ when you could just scroooolllllll down to the most amazing recipe that ever existed here in FFF in 2 seconds FLAT. <— Bold statement. GOING WITH IT.
We made our own CINNAMON TOAST CRUNCH GUYS. You know, those crunchety-crispy little squares that X-PLODE right up in yo’ MOUF with spicy-sweet cinnamon deliciousness. The squares that PREEE much are dessert but, WHO CARES, because they’re in a cereal box. Which means that they are 110% LEGIT to eat for breakfast.
Ya. THOSE. Crazy in love. Freaking out and totally obsessively eating non-stop. All day, every day. Can’t even breathe right now.
I don’t know what’s going to kill me first. Lack of oxygen or the sheer tastiness of these cinnamon toasty crunchy squares that pretty much equal my morning breakfast vibes for the past 400 bazillion years.
That might be an exaggeration. But, Taylor-from-the-past-before-Taylor-was-actually-even-born WISHES this cereal was her breakfast. <— That is NOT an exaggeration.
I’ve professed my love my usual breakfast suspects, which usually involve some kind of oatmeal. I mean, oatmeal breakfast bars or cookie dough overnight oats? SIGN ME UP FOR THAT EVERY MORNING ALL MORNING FOR THE REST OF MY LIFE PLEASE.
But, then I met homemade cereal and everything that I thought I knew about my oatmeal-for-breakfast-loving-self came into question.
Fill disclosure and honest moment: When I say “breakfast-eating-self” I’m sort of lying. My cereal eat-age does not just stop in the morning, it’s more of an all-day event. My inner cinnamon-sweet-texture loving self just can’t stop my snacking mouth from crunchin’ them down every moment that I walk into the kitchen, open the refrigerator, and see the little Tupperware container just CALLING OUT to me.
They need to invent Tupperware with locks. New business venture? I THINK YES.
Okay. YEW KNOW WHAT? UMM, our homemade Cinnamon Toast crunch is PALEO guys. Liiiiiike, it’s full of naturally coconut sugar sweetness, super tasty nut flours and melty, rich coconut oil, aaaand not much else. Well, except CINNAMON. I feel like you should have maybe guessed that though.
If coconut sugar isn’t your Jam, cause you’re doing the low carb thing, you could also try some homemade keto low carb cereal!
Homemade Paleo Cinnamon Toast Crunch
New Video!>> 6 Ingredient Homemade Paleo Cinnamon Toast Crunch!
Yes, you read that right! You CAN make your favorite childhood cereal at home, WITH only 6 ingredients, AND its gluten/grain/dairy/refined sugar free, AND SO easy to make! Recipe link at the end of the video!Posted by Food Faith Fitness on Saturday, 27 February 2016
Side note. Fun fact about Taylor: I obsessively ingest cinnamon. Like, when I eat my daily 4 bowls of oatmeal (no lie. I just really sort of love it a lot) I make ½ cup oatmeal with probably 1 WHOLE TBSPS of cinnamon. It actually might be more. I don’t measure. That’s more than you put in a loaf of banana bread. RIDICULOUS.
Now you’re judging me. Don’t worry, I got the Huberoni’s normal-people taste buds to test this recipe. Because I had to make sure the cinnamon wasn’t LIKE HEY WHOA, you THINK you’re eating cinnamon toast crunch except, PSCYH, you’re just doing the cinnamon challenge instead.
You get me.
Side note, the sequel. You know how the Hubs feels about cereal (it is his version of my oatmeal) and he gave these crave-able, crispety little squares, that actually stay crunchy in MILK, 2 thumbs AND 2 toes up. The REAL DEAL peeps.
Homemade cereal. I already see your brains shutting down because you ain’t got time to make your own cereal, and you think this is, like, THE ULTIMATE in hard things to make EVER. How-EV-er, there are only 6 Ingredients. SIX. S-I-X.
PLUSSSSS, you just have to mix them, roll ‘em and then cut them into adorable little squares. That is the hardest part. Which is actually not hard at all, it just takes a wee little bit of time.
But, I promise your healthy-kid-food-loving-faces that it is time WELL SPENT.
Unlike reading. SO, STAP IT and get your breakfast vibes to match mine.
Before my snacking mouth munches every. Last. Square.

Ingredients
- 1 Cup Almond Flour 105g
- 1/4 Cup Coconut Flour 25g
- 3/4 Cup + 2 tsp Coconut sugar divided
- 1/4 tsp Salt
- 1 1/2 Tbsp Cinnamon
- 1 Large egg white
- 2 Tbsp Coconut oil melted
Instructions
- Preheat your oven to 450 degrees and line twobaking sheets[/url] with parchment paper, or a[url href=http://amzn.to/1O3NqKT target=_blank rel=nofollow]silpat. Set aside.
- In a large bowl, stir together the almond flour, coconut flour, 3/4 cup Coconut sugar, salt and cinnamon until well mixed.
- Add in the egg white and melted coconut oil. Using your hands, press the mixture together until it begins to moisten and you can pack it into a ball.
- Place half the dough between two large pieces of parchment paper and roll out until VERY thin, about 1/16 inch thick.
- Cut the dough into 3/4 inch squares and gently transfer to the prepared sheets. * Repeat with remaining dough **
- Sprinkle the remaining 2 tsp of Coconut sugar over the squares and bake until they just turn golden brown, about 3-4 minutes. They burn very quickly so watch them closely in that last minute. Mine were perfect at 3.5 minutes. They will not be crunchy when they come out of the oven.
- Let the squares cool on the pan completely and then DEVOUR.
Tips & Notes:
Cereal is best stored in an air tight container in the refrigerator to maintain optimal crunchiness!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Want more paleo breakfasts?
Ham, Kale and Cauliflower Rice Egg Muffins
Homemade cereal from around the web:
Homemade Peanut Butter Crunch Breakfast Cereal Puffs – Gringalicious
Vanilla Almond Cereal Puffs – Running To The Kitchen
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ERINA says
Kids loved it. very good and easy recipe, i tried it last night
Sky Riverhawk says
My 13 yr old just completed her Science Fair Project for Grade 7 using your recipe as a base, as she is Celiac and lactose sensitive. We made 4 batches all using variances in the sugar and spices, Yours was indeed the best, as the coconut sugar and cinnamon are match made in Heaven and seem to develop the best crunch!
Taylor Kiser says
Yay! So glad!
Sarah says
I’ve been scanning through comments with the same question, hoping someone might have tried it and would share what they did! I always taste the coconut in baked goods, and I’m not a fan – but I would love to be able to make this! If anyone does figure out a sub for all those coconut ingredients, I hope they’ll share!
Taylor Kiser says
Coconut products are unlike any other – I don’t think you’ll be able to find a sub. Sorry!!
Hsmoms says
Sounds like a great recipe. Could you please recommend or suggest a substitute for egg white? We are gluten, dairyand egg free.
Taylor Kiser says
Unfortunately, the recipe needs the egg white. Sorry!
Terri says
You could try chia seeds as an egg alternative!
Liz says
This is ridiculously good. Separating the squares definitely takes time but 100% worth it. I doubled the recipe for husband to have it for the week. Is it best stored in the fridge or out?
Taylor Kiser says
YES…ridiculously good!!! This cereal is best stored in an air tight container in the refrigerator to maintain optimal crunchiness! Enjoy!!
Leanneken says
Just wanted to let you know I follow a KETO plan and I used your recipe, I just substituted the cane sugar with Surkin Gold sweetener and oh my word!! These were the very best I’ve ever had!! I had a different recipe that I had been using but your recipe is so much easier to whip up and all I do is just roll the dough out as thin as I can right on the pan with parchment paper and then I use a knife to pre-cut the squares and then pop them in the oven at 400 degrees instead of 450!! 450 is way way too hot(IMHO) and I just watch until they turn a slightly golden brown maybe 10mins cooking time and then I take them out of the oven let them cool completely on the pan and then I’ll break them up using my pre-cut lines just bending them and breaking and if I have any issues with them not being perfect squares I don’t sweat it. Also if I find they aren’t quite crunchy enough after breaking them apart I’ll pop them back in the oven for another 10mins or so but that’s after I’ve preheated the oven which is also important and when they are completely cool, but you can’t set the timer and leave them you have to stay right with them because there are so many variables that can effect the end result.
We use them in snack bags for on the go treats as well as for breakfast with milk. I pre-pack them into individual servings and then pop all the little baggies into a large ziploc bag and then I can tell when I need to make them again(which is often!) These are also good crumbled up as a topping on a baked dessert or over homemade keto ice cream!!! Tons of uses!!
Oh in addition to the surkin gold sugar Substitute, I also use a half teaspoon of xanthan gum that I mix in well with the flours I’ve done it with and without and we like them better with, helps to hold together too I think?
Thank you for this scrumptious recipe!!
LeanneKen says
Forgot to add that I store them in the freezer.
Taylor Kiser says
Awesome!
Taylor Kiser says
Yaaayy! You’re welcome! I’m so glad you love it!
Seungnyang Ki says
These are so great! I subbed in half almond and half all purpose gluten free flour for the almond flour because I don’t like all almond flour. They are sooo goood! I will definitely be making these again. God bless!
Taylor Kiser says
Yaaay! So glad to hear that! God bless you too!
Jessica says
Nice post. Thank you for the lovely recipe. I’ll try it!
Taylor Kiser says
Thanks, Jessica! Hope you enjoy!
Jenna Morency says
Hello!
So, I’m into trying new things. And I thought…hmmm..can I make my own cereal squares? And that’s when I found your recipe! It sounds delicious; however, almond flour and coconut flour is kind of pricey, and I don’t ever have that on hand. So, my question is,…do you think I could use wheat flour for this recipe?
Taylor Kiser says
Hi Jenna! So glad you found my recipe! This recipe was only tested as written, so I can tell you – sorry!