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.
- 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
- Preheat the oven to 350F/180°C, and line a baking tray with baking paper.
- Mix together the oat flour, rice flour, almond meal, sugar, cinnamon and salt in a large mixing bowl.
- 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.
- 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.
- Place the balls on the baking sheet and gently press down with your hand to flatten them.
- Bake for about 10 to 12 minutes, depending on the size of your cereals, until they are golden.
- 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.
- Make oat flour by mixing rolled oats in a blender until you get an even powder.
- 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.
Keywords: cereals, breakfast, cinnamon, gluten free