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For several years now I have not had any cold cereal for breakfast.  Why is that you might ask?  Well, I believe that 95-99% of the cereals out there today are simply just junk!  Most cereals are loaded with sugar and all sorts of other ingredients that shouldn’t be consumed by any of us.  I miss being able to crunch my teeth into some delicious cereal that is dripping in ice cold milk.  I also miss the connivence of being able to pull out a bowl and grabbing some cereal right off the shelf for a nice and quick breakfast.  If you aren’t familiar with my style, I oftentimes find something that I want that isn’t necessarily healthy for me.  I never let that stop me!  I simply set out to figure a way to create it using much healthier ingredients with an emphasis on focusing on organic and whole food ingredients.

That brings us to this amazing recipe!  I am super excited to have created a delicious cereal!  It is made with wholesome ingredients and will literally take less than five minutes to whip up.   This recipe requires you to dehydrate the cereal in an oven or a dehydrator overnight.  Once the cereal is done you will have the crunchiest cereal that will even be crunchy after you pour your milk over it!  Oh and did I mention that it is full of protein and is gluten free, grain free, GAPs, Paleo and Primal?  I think you all are going to love this recipe, I know I sure do!

 

Organic Cinnamon & Honey Nut Crunch Cereal Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 hours

Total Time: 10 hours, 5 minutes

Yield: Serves 8

Serving Size: About 2/3 cup

Organic Cinnamon & Honey Nut Crunch Cereal Recipe

Nutritional Information: Serving Size: 2/3 cup Calories: 349 Fat: 25.5g Carbohydrates: 22.3g Protein: 12.1g

Ingredients

  • 2 cups almond flour/meal - I just ground up some of my soaked crispy almonds in my coffee grinder.
  • 2 cups pecan flour/meal - I just ground up some of my soaked crispy pecans in my coffee grinder. Note, you can use all almond flour if you want, I just liked the taste of pecan flour with it, but both variations taste amazing!
  • 1/4 cup packed coconut flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp unrefined sea salt
  • 2 cup raw milk, organic whole milk or coconut milk
  • 1/3 cup raw honey, slightly melted or heated. You could also use grade b maple syrup.
  • 1 tbsp vanilla extract

Instructions

  1. Preheat oven onto lowest setting. If using a dehydrator, dehydrate at 165 F.
  2. Mix together almond flour, pecan flour, coconut flour, baking soda, cinnamon and salt in a medium bowl.
  3. Use a wire whisk to stir the ingredients together.
  4. In a smaller bowl, mix together milk, honey and vanilla extract.
  5. Stir milk mixture into the nut mixture and mix well. Allow to sit for 5 minutes.
  6. Stir lightly one more time and then place this mixture onto a cookie sheet lined with un-greased parchment paper. Pat out into a thin layer.
  7. If you have a dehydrator, you can use your tray made for fruit leather. You will have to flip it over half way through the cooking time.
  8. Cook for 10 hours. At the five hour mark I usually break up the pieces a bit and try to flip them over. This in not absolutely necessary though.
  9. Once your done cooking the cereal, allow to cool completely. Then break into small pieces or place larger chunks into plastic bag and use a meat hammer to break into smaller pieces.
  10. Store in an airtight container in a cool dry place.

Notes

Recipe Inspired by Deliciously Organic.

http://wholelifestylenutrition.com/recipes/organic-cinnamon-honey-nut-crunch-cereal-recipe/

This post was featured on Monday Mania,Melt in Your Mouth MondayMeatless MondayHomestead Barn HopSlightly Indulgent TuesdayHearth & Soul HopTraditional TuesdayFat Tuesday, Simple Lives Thursday, Eat Make Grow, Full Plate Thursday, Creative Juice Thursday,Keeping it Real ThursdayPennywise Platter Thursday,Fresh Bites FridayFreaky FridayFight Back FridayFill Those Jars FridayFit and Fabulous FridayGluten Free Friday

 


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Join the Conversation

37 thoughts on “Organic Cinnamon & Honey Nut Crunch Cereal Recipe”

  1. Sara Jo Poff says:

    Yay–I can’t wait to make this! Thanks Halle!

  2. Stuart Pierce says:

    This looks great. I’m not sure any stores near me have pecan meal. I wonder if I could just chop some pecans?

  3. Whole Lifestyle Nutrition says:

    In the instruction I tell you how to make it yourself. I made both of the almond and pecan flour/meal myself.

  4. Stuart Pierce says:

    I don’t have a coffee grinder or even a food processor. I have a blender, and it’s not even a good one.

  5. Whole Lifestyle Nutrition says:

    Well then Stuart put them in a bag and pound away and make the nuts into a fine powder…it would work.

  6. Stuart Pierce says:

    Thanks, Halle! Maybe I’ll have to invest in a coffee grinder one of these days — they aren’t as expensive as I thought.

  7. Ines McKean says:

    I’m so hungry reading this (and it’s breakfast time in Aus)!! Must buy a dehydrator and ween myself onto coconut! Anyone had problems consuming coconut when they first had virgin oil? I did, felt really unwell in gut, and not sure if that’s normal initially or related to my crohns.

  8. Whole Lifestyle Nutrition says:

    start consuming coconut oil in small steps. 1 tsp the first week and gradually move up to 2 tsp the next week and see if that works better for you.

  9. Ines McKean says:

    Thank you! Will give that a try :-)

  10. Sherri Skogland Goedker says:

    My lowest setting is still probably 200-250 degrees (gas)… Is it supposed to be that high? Or should I cook for less time? Thanks!! (and nope, don’t have a pilot light)

  11. Whole Lifestyle Nutrition says:

    Ideally it is best to stay at 165F. You could do it at your temperature and do it for less time but it might toast the nuts which you don’t want. I would recommend that you leave your door to your oven slightly a jared which will allow some of the heat to escape and not be so hot.

  12. Sherri Skogland Goedker says:

    Thank you! I’m guessing my hubby would have a cow if I left the oven on that long! (it’s a pain going to the tiendas here to find 25 gal propane tanks!) =]

  13. Whole Lifestyle Nutrition says:

    oh my, no I wouldn’t leave it on that long either!

  14. Milliann Johnson says:

    Great grain free paleo friendly CEREAL Recipe…great with almond milk thx:)

  15. Milliann Johnson says:

    Great grain free paleo friendly CEREAL Recipe…great with almond milk thx:)

  16. Lori Nicholls says:

    Amazing Halle – thanks – I love cereal too and I have some company coming who will really appreciate this! Thanks!!!

  17. apriljharris says:

    Your cereal looks delicious, and you certainly can’t go wrong with cinnamon and honey flavours! This is a great wholesome alternative to store bought cereal.

  18. mizhelenadams says:

    Hi Halle,
    My favorite flavor combination for a great cereal, this would keep me going with lots of energy all morning.  Your presentation is beautiful!  Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  19. CindyDentGordon says:

    YUM, this looks GREAT!!  Thanks for linking up at our Gluten Free Fridays party!    I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)  See you next Friday! Next Friday one lucky blogger will be randomly selected to win a case of Planet Rice!  Its yummy!  Its gluten free, sprouted and grown in the US. You can link up to 3 entries!  The more you link up the better you chances to win! (entries from US only) Cindy from vegetarianmamma.com

  20. heidi1 says:

    YUM! 
    I would love it if you visited my new <a href=”http://onecreativemommy.com/category/linky-parties-and-buttons/gluten-free-monday/ “>Gluten-Free Monday</a> party at OneCreativeMommy.com and linked up this and any other idea you would like to share.  I hope to see you there.

  21. mizhelenadams says:

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week.  Hope you have a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    1. hallecottis says:

       @mizhelenadams Thanks so much for the feature :)

  22. Delicious! I love that it’s Paleo and GAPs :) Great for a Gut Healing breakfast :)

  23. Matt Winquist says:

    Halle, do you think I’d be ok if my oven only goes down to 170 (for soaking/dehydrating the nuts)? Hate to bother trying to figure out how to reset the default for a mere 20 degrees!

  24. Whole Lifestyle Nutrition says:

    You would be fine with 170. If you think it is to hot, prop the door slightly open. I sometimes just slide a metal spoon in b/w the door and oven to allow some of the heat to escape.

  25. Matt Winquist says:

    Btw, this recipe couldn’t have come at a better time. I actually just decided to experiment with a wheat free diet for a week or two to see how it goes. I doubt it is sustainable unless I can find great recipes like this! Thanks!

  26. AndreeV says:

    This recipe is awesome! I use a dehydrator and the texture and crunch factor are great. I made a few adjustments to my recipe. I add 3 Tbs of organic coconut sugar, use 1 can of lite coconut milk and 1/4 C almond milk instead of cow’s milk.  Delich

  27. This would be great shared at our new link up – Healing with Food Friday at Purposeful Nutrition.
    http://www.Purposefulnutrition.com
    Thanks,
    Jennifer

  28. DianePreeper says:

    Mmmmm… I made this cereal, substituting different nut flours for what I had on hand, and it was delicious! My kids liked it, too. We’ve polished it off now, but my favourite part was how it took about half as much to fill me up and it retained it’s crunch nicely.

  29. Diane Preeper says:

    I have made this exact recipe and it is so easy and delicious. Plus, I found that I can have a smaller serving and be completely satisfied with it. Yum!

  30. Daisy says:

    I sure would like to hear if anyone has successfully substituted the coconut flour for something else. I’m so thrilled to find this recipe, but I don’t digest coconut fiber well at all! Thanks!

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