Healthy and easy homemade Cinnamon Cereals

Cinnamon cereals are a classic of the breakfast. They’re crunchy, tasty, easy to use, sweet and addictive. Maybe a little too much. Don’t get me wrong, store-bought cereals are very handy and a good solution for a good breakfast in the morning rush. However, they’re often loaded with refined sugar, low nutritional ingredients, artificial flavors and additives.

This homemade Cinnamon Cereals recipe is a great alternative to make your favorite cereals at home, without compromising on taste, but with simple, natural, nutrient dense ingredients! Making and enjoying your own cereals is so satisfying! I bet you’ll never buy industrial cereals again.

A few reasons why you’ll love these homemade cinnamon cereals cookies:

• Crunchy with this delicious cinnamon flavor.
• Vegan, gluten free and refined sugar free.
• Easy and funny to make, no equipment required.
• Can be prepared in a large quantity to enjoy all along the week.
• Keep perfectly for 1 week at room temperature.

Ingredients for Cinnamon Cereals Cookies

You only require a few simple ingredients to make these delicious cinnamon cereals. All of them are staple ingredients you probably already have in your kitchen, or that you can easily find in any supermarket. For substitutions and alternatives, please check the paragraph down below.

• Oat flour – oat flour is a flour made from oats, so it’s naturally gluten free. However, if you have coeliac disease, make sure to use a certified gluten free flour.
• Rice flour – rice flour is a very fine, light and dry flour made of rice. It’s also naturally gluten free, and I love to use it in combination with other types of flours in my baking recipes. I recommend to use white rice flour for these cinnamon cereals, but brown rice flour works as well.
• Almond meal – or ground almonds, not almond flour! You can use either blanched or whole almond meal, depending on your preferences.
• Sugar – you can use any type of granulated sugar, like coconut sugar, blond or brown cane sugar. I don’t recommend to use refined white sugar or muscovado that is too strong.
• Cinnamon – the key ingredient for cinnamon cereals! I always recommend to use high quality, fair trade spices as it can make a huge difference in the flavor.
• Maple syrup – is my favorite liquid sweetener. Its sweet, lightly caramelized flavor works perfectly in these cereals. Make sure to use grade A pure maple syrup.
• Coconut oil – the advantage of using coconut oil instead of an other kind of oil is that it solidifies when it cools. It helps the cereals to harden.
• Vanilla – it’s optional, but I love to add a drop of vanilla extract in some sweet preparations to deepen and enhance the flavors!

Make Cinnamon Cereals

Making these cinnamon cereals cookies is super easy and funny! You can even make them with kids. I promise there’s nothing more satisfying than eating cereals you’ve shaped with your hands for breakfast!

1. Start by heating the oven to 350F/180°C. Line a baking tray with baking paper.
2. In a large mixing bowl, mix together the oat flour, rice flour, almond meal, sugar of choice, ground cinnamon and salt
3. Pour the maple syrup, melted coconut oil and vanilla extract directly in the bowl of dry ingredients.
4. Stir with a spoon to combine, and until you get a thick and even dough. The dough should be crumbly and a little dry, but it must hold its shape when you press it with your fingers. If it’s really too dry, add a little maple syrup and oil and mix again. Don’t be tempted to add too much liquid! It’s normal if the dough is thick and a little crumbly. You don’t want a smooth and runny one!
5. Slightly moisten your hands with water, and shape the cereals by rolling small portions of dough between your hands. Firmly but gently press the dough with your palms and fingers to shape compact balls.
6. Place the balls on the baking sheet and gently press down with your hand to flatten them.
7. Bake the cereals for about 10 to 12 minutes, depending on the size of your cereals, until they are golden. 
8. Remove from the oven and let cool completely on the baking sheet. Don’t touch or try to move the cereals at this step! The cereals wildly and harden as they cool.
9. Enjoy the cereals for breakfast, or store in a container for up to 1 week.

Watch how to make cinnamon cereals

How to store Cinnamon Cereals

These cinnamon cereals are a little work to shape, but they are worth it and keep for a long time! You can prepare a large batch and keep them for your weekday breakfasts.

It’s very important that the cereals are completely cooled before you store them, or they will continue to release humidity and become soft and chewy.

Once cooled, simply place the cinnamon cereals in a glass or metal container, and keep at room temperature or in fridge for up to 1 week.

Variations and substitutions

As far as possible, I always recommend to follow the recipes and stick to the ingredients for the best result. However, here are some substitutions for cinnamon cereals ingredients depending on your preferences or products you have on hands.

• Oat flour: if you can’t find oat flour in the grocery store, know that you can easily make it by mixing rolled oats in a blender until you get a fine powder.
• Rice flour: you can substitute rice flour by half oat flour and half almond meal. You’ll probably have to adjust slightly the quantities of oil and maple to get the right consistency of the dough.
• Almond meal: change for ground hazelnuts for a different but seriously delicious version! However you can’t completely skip the nut meal / powder or substitute it with almond flour.
• Maple syrup: you can use any other liquide sweetener, like agave syrup or coconut syrup.

Serving suggestions

There are endless ways to enjoy these delicious cinnamon cereals, and I’m nearly sure you already have many ideas in your mind! A few of my favorite ways to eat cereals are

• On top of a smoothie bowl, to add some crunchiness. The cinnamon pairs perfectly with my chocolate mocha smoothie. Add some chocolate or caramel sauce for a decadent and healthy breakfast, snack or dessert.
• In a breakfast bowl, with dairy-free yogurt, fresh fruits, a drizzle of maple syrup and a spoon of almond butter.
• As it! Grab a handful of cinnamon cereals for a healthy and delicious afternoon snack. They are very handy to take everywhere with you in a box or a bag.

Did you like this recipe? For more healthy homemade breakfast ideas, check out my

• Homemade Chunky Pecan Granola (GF)
• Quick and easy skillet Granola (GF)
• Gluten Free Chocolate chips Pancakes (GF)
• Easy Oats Banana Pancakes (GF)
• Chocolate Hazelnut overnight Oats (GF)
• Apple Pie overnight Oats (GF)
• Flourless Peanut Butter Brownies Mug cake (GF)
• Creamy Rice Pudding (GF)
• Mocha Smoothie Bowl (GF)

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Cinnamon Cereals Cookies

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• Author: Alice Pagès
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: breakfast
• Method: oven
• Diet: Gluten Free

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Description

Homemade cinnamon cereals are a delicious and healthier alternative to store-bought cereals without compromising on the taste. They’re very easy, quick and funny to make, with nutrient dense ingredients and no equipment. They’re vegan and gluten free.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup oat flour (50g)
• 1/3 cup white rice flour (40g)
• 1/4 cup almond meal (25g)
• 1 tbsp coconut or cane sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp maple syrup (40g)
• 2 tbsp melted coconut oil (30g)
• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 350F/180°C, and line a baking tray with baking paper.
2. Mix together the oat flour, rice flour, almond meal, sugar, cinnamon and salt in a large mixing bowl.
3. Add maple syrup, melted coconut oil and vanilla extract, and stir to combine, until you get a thick and even dough. The dough should be crumbly but must hold its shape when pressed with your fingers. If it’s really too dry, add a little more maple syrup.
4. Slightly moisten your hands, and shape the cereals by rolling small portions of dough between your hands. Firmly but gently press the dough with your palms and fingers to shape compact balls.
5. Place the balls on the baking sheet and gently press down with your hand to flatten them.
6. Bake for about 10 to 12 minutes, depending on the size of your cereals, until they are golden. 
7. Remove from the oven and let cool completely on the baking sheet. Don’t touch or try to move the cereals at this step! Enjoy the cereals for breakfast, with dairy-free milk, yogurt, fruits or on top of a smoothie bowl.

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Notes

1. Make oat flour by mixing rolled oats in a blender until you get an even powder.
2. Once cooled, store the cereals in an airtight container at room temperature or in the fridge. Stored away from humidity, cinnamon cereals will keep for up to one week.

Recette version française

Céréales maison à la cannelle

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• Author: Alice Pagès
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 portions 1x
• Category: petit-déjeuner
• Method: fourt
• Diet: Gluten Free

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Description

Ces céréales croustillantes à la cannelle sont une alternative saine et gourmande aux céréales industrielles. Elles sont très simples et ludiques à réaliser, sans matériel, avec des ingrédients naturels et sans gluten!

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Ingredients

Units MUS Scale 1x2x3x

• 50g de farine de flocons d’avoine (*voir notes)
• 40g de farine de riz
• 25g de poudre d’amandes
• 12g de sucre de coco ou de canne
• 1 cuillère à c. de cannelle en poudre
• 1 pincée de sel
• 40g de sirop d’érable
• 30g d’huile de coco fondue
• 1 cuillère à c. d’extrait de vanille

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Instructions

1. Préchauffer le four à 180°C et chemiser une plaque de papier cuisson.
2. Dans un grand saladier, mélanger la farine de flocons d’avoine, la farine de riz, la poudre d’amandes, le sucre, la cannelle et le sel.
3. Ajouter le sirop d’érable, l’huile de coco fondue et la vanille, et mélanger pour obtenir une pâte homogène. La pâte doit être épaisse, légèrement sèche et friable, mais doit se tenir quand on la presse entre les doigts. Si la pâte est trop sèche, ajouter juste un peu plus de sirop d’érable. 
4. Avec les mains légèrement humidifiées, former les céréales en roulant de petites portions de pâtes entre les paumes. Presser délicatement mais fermement la pâte avec les doigts pour obtenir des billes compactes.
5. Déposer les billes de pâte sur la plaque et les aplatir légèrement avec la paume de la main. 
6. Enfourner pour 10 à 12 minutes, jusqu’à ce que les céréales soient dorées.
7. Retirer du four et laisser refroidir complètement sur la plaque. Ne pas toucher ou tenter de déplacer les céréales avant qu’elles soient totalement refroidies, dures et sèches. Déguster au petit déjeuner, accompagnées de lait végétal, de yaourt, de fruits ou en garniture d’un smoothie.

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Notes

1. Vous pouvez réaliser votre farine de flocons d’avoine en mixant des flocons d’avoine au blender pour obtenir une fine poudre.
2. Une fois complètement refroidies, les céréales se conservent pendant 1 semaines dans un récipient bien sec, à température ambiante ou au frais.