Cinnamon Faux-st Crunch Cereal – Low Carb and Gluten Free

I’ve been kicking this recipe idea around for a few weeks now.  It all started when I was pouring my son a bowl of his favorite “treat” cereal one morning, and it smelled so good that I suddenly missed eating cereal.

The cold, creamy milk mixed with the sweet crunch of the little squares just sounded amazing to me right then.  I didn’t cave and eat any, but I added a low carb cereal recipe to the top of my “to do” list!


This morning I finally had time to do some experimenting with it so I got to work.  Because I’m doing the Whole 30 in August and the only approved sweetener is the occasional fruit or fruit juice, I wanted to develop a low carb cereal recipe that would be Whole 30 compliant.

As it is, I’m giving up my Cream Cheese Pancakes, because you can’t have dairy on the Whole 30 – which also rules out another of my favorites, Greek yogurt.  On top of that, I can’t have bacon or sausage unless I make my own, or pay through the nose for one cured without any sugar at all.  So I’m going to be seriously hating eggs by the end of the month!

Or at least I would be if I didn’t have this awesome low carb cereal to add to my breakfast menu!  Served with unsweetened almond milk, it’s pretty amazing, and stays crunchy for about as long as a typical breakfast cereal.

For those of you not doing the Whole 30, the cereal recipe can be sweetened with the sugar substitute of your choice – just remember to add 1/2 cup of water to replace the liquid from the apple juice.  Start with the equivalent of 1/4 cup of sugar when figuring out your measurements and go from there to get it as sweet as you prefer.

This recipe is pretty easy to make too, which is an added bonus.  On another note, good quality cinnamon will really make a difference.  You don’t have to buy an expensive brand but if your cinnamon jar is from the 90’s, it’s time to throw it out and buy some fresh stuff.  You should really be replacing your dried herbs and spices at least once a year because they lose their potency over time.

Cinnamon Faux-st Crunch Cereal - Low Carb and Gluten Free
Recipe type: Breakfast
Cuisine: Cereal
Serves: (6) ½ cup servings
  • ½ cup milled flax seed
  • ½ cup hulled hemp seeds
  • 2 Tbsp ground cinnamon
  • ½ cup apple juice
  • 1 Tbsp coconut oil
  1. Combine the dry ingredients in a Magic Bullet, blender or food processor. Add the apple juice and coconut oil and process until fully combined and mostly smooth.
  2. Spread the batter out on a parchment lined cookie sheet until nice and thin - about 1/16 of an inch thick. Bake in a preheated 300 degree (F) oven for 15 minutes. Lower the heat to 250 degrees (F) and bake for another 10 minutes.
  3. Remove from the oven and using a pizza cutter or knife, cut into squares about the size of the keys on your computer keyboard.
  4. Turn off the oven and put the cereal back inside for about an hour, or until it's crisp and breaks easily. If it's still soft, keep in the oven until completely dried out and crisp.
  5. Serve with unsweetened almond or coconut milk! SO good! Can't wait to hear what you guys think of it!
Approx nutrition info per serving if using a no calorie sugar substitute in place of the apple juice:

129 calories, 9g fat, 1.25g net carbs, 5g protein
Nutrition Information
Calories: 138 Fat: 9g Carbohydrates: 3.4g net Protein: 5g

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  1. says

    you may have just made my month! I have been craving something crunchy and nuts just aren’t cutting it. I can’t wait to try this recipe

  2. says

    What have you done!!!! Cereals! Oh my god! If I only imagine this sweet crunchy stuff with delicious cold milk..oh my god, this is just too good to be true! MUST TRY! I love you, I really do! :D

  3. says

    I love this! I have been wanting to make cereal for a long time! Guess this is a reason to buy those hemp hearts at Costco. Although I didn’t consider them particularly low carb…maybe I am remembering wrong.

    • says

      Only 1g of net carbs per 3 Tablespoons in the hemp hearts so it’s almost as good as flax seeds as far as being low carb friendly! And they are SO good for you – loaded with Omega 3’s and other vitamins and minerals. Not to mention delicious. I usually mix a few tablespoons into my morning yogurt. Yum!

  4. says

    Wow! I used to LOVE that cereal…well, I probably still do, but it’s way too loaded with sugar for me to buy it these days. I think you’re on to something :)I will have to try this. My next question is, can you figure out a way to make a healthy version of Reese Puffs? All my cereal cravings would be taken care of!

    • says

      Hey Lauren! I laughed at the visual of me rolling hundreds of tiny balls of peanut flavored cereal and placing them on a cookie sheet to bake! Maybe I can get the flavors but don’t think they’ll be round! ha ha! :)

  5. Mara says

    Hey, I love the recipe, but getting hemp seeds here is nearly impossible, can I susbtitue them for anything else

    • says

      It’s hard to say without actually trying it, but I suspect the pulp of the apple left after the liquid evaporates out might keep your cereal from crisping up nicely. But it’s just a theory – I’m curious to know if it will work, so I hope you’ll report back!

    • says

      Not sure Liz, it would definitely alter the flavor – I think going all flax would be better than chia seeds, but I’m not a fan of them so that might be why! Let us know if it works!

  6. says

    What a cool recipe and I love that you found a way to make healthy “cinnamon toast crunch” cereal! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I love the inspiration I get from your food…

  7. says

    Hi! I’m a new reader of your blog, and I love it. You have so many inspiring recipes!

    This cereal was really delicious!! I used hazelnuts instead of hempseeds, and it was lovely. Will make again, when I get my hempseeds :-)

    • says

      Thanks for posting the nut substitution. But, if you were to use stevia, or some other sugar-free sub, how much would you use? Thanks!

    • says

      Mix 1/2 cup of water with a sugar free sub that is equal to 1/4 cup of sugar – it’s different depending on your brand so you can check their website for a chart of equivalents to figure it out. Enjoy!

    • Nada Quraishi says

      Quick question. If I am substituting the hemp seeds for almond meal and regular flax seeds for the milled kind – can I just use 1/2 cup of almonds, with 1/2 cup flax seeds and then grind them all at once with the oil and juice? Or should I use 1/2 cup of pre-ground almond (almond meal) with 1/2 cup of pre ground flax seeds, and then put that combo through the magic bullet again with the oil and juice? Hope that even made sense

    • says

      There are instructions above the recipe on how much sugar substitute and water to sub for the apple juice to make it low carb. There is also nutrition info for each method. Enjoy!

  8. says

    I made this recipe yesterday and it has a great flavor! I used sugar substitute and water instead of apple juice. My cereal never dried out or got crispy. I feel like I made it as thin as possible. Maybe I need a little less water? Thanks for the recipe. I probably miss cereal most since going low carb.

    • says

      Hi Kimberly! I don’t think it was too much water – that would evaporate eventually and should have left you with a crisp cereal. It’s possible that the sugar sub you used altered the texture and somehow prevented it from becoming crisp – or that it just needed more time in the oven. If you try again, you might want to bake it in the evening and then turn it off and leave it in there overnight. Let me know if you try again and what the results are! Thanks!

    • says

      Yeah, the more I thought I about it, the more I decided I should have baked it longer. I’m planning to do another batch this weekend so I’ll let you know how it turns out! Thanks again for your input AND recipes. :)

  9. Anonymous says

    I made this today! It’s currently in the oven drying out.

    It was so difficult to spread on the baking sheet. I ended up ditching the spoon and used my fingers to spread it out and it was like glue/paste. I don’t know if I was the only one with this problem, but I ended up coating my fingers in coconut oil to keep the mixture from sticking to my fingers. It helped a bit, but it was still hard.

    I can’t wait to try it though with some almond and coconut milk! I’m having it for dinner tonight after a long run, so I’m very excited!!

    • says

      The longer the mixture sits, the more gelatinous it gets from the flax meal. Next time try spreading it out immediately after mixing and you can use a silicone spatula coated with coconut oil to help smooth it out. Hope it turned out ok!

      • Jordan Tanaka says

        I too was having an issue pressing it out (I did have to let the dough sit a bit before I was able to get to it so that explains why is was harder) but I just put it between two sheets of parchment paper and rolled it with a rolling pin…worked like a charm! The cereal is so good and even my 2 1/2 year old loves it! Thanks for sharing your great recipes :)

  10. mandapanda says

    I just made this but subbed Almond meal of the hemp since it was all I had on hand. It is sooooo good! Next time I will be a little more generous with the cinnamon but I love it. This will be a staple in our keto house for sure! If you are spreading it on parchment its super easy if you slap another piece of parchment on top and roll it with a rolling pin then peel the top parchment paper off before baking. :) Mine certainly are not as good looking as yours since husband recently broke my pizza cutter but, they taste fabulous!

  11. Anonymous says

    Any idea how long this keeps before it either A) goes bad/spoils or B) becomes noticeably less crunchy? I’m intending on making a batch soon and trying to decide how much I should make based on how much I’ll eat/how long it keeps. Any advice is appreciated. :)

    • says

      I haven’t stored any for any length of time, but I kept mine in an airtight container in the fridge just to be safe and I had it about a week. You can also freeze it if you’re making a LOT. Might even be ok at room temp if it’s stored airtight but it’s probably safest in the fridge. Enjoy!

  12. Anonymous says

    Im just wondering what you considered a serving for this? Can’t wait to try it but dont want to go overboard when pouring myself a bowl ;) Also, is there any substitution for coconut oil? I dont have any, and I’m not sure I want to buy some just for this! Looks awesome, thanks for the recipe!

    • says

      Hi Sydney – the nutrition info is per 1/2 cup of cereal so add up accordingly depending on how much you eat! You could use clarified butter if you’re paleo or any other light tasting oil if you are just watching your carbs. Enjoy!

  13. says

    I just had a bowl of the cereal with some almond milk for dinner. Its been a long time since I had cereal (much less for dinner!!), so thank you for that.

    Anyway this batch definitely was too thick. That and it appears that I ate a third of my batch. Which leads me too a couple of additional thoughts:

    1 I think next time I will attempt to use a rolling pin to thin it out.

    2 I will make a double batch at least given the high work-to-food-output ratio. (vs, say, a bag of frozen hot wings)

    – cheers

  14. says

    Hmm, I replied earlier suggesting that a video of the process might be helpful to your audience, for this recipe in particular, to make clear what exactly the consistency of the dough should be.

    I also wondered if a bit of salt in the batter might amp up the flavor a little in the finished product — had you tried that?

    Also I just made another, more successful, batch, this time first using a lubricated cutting mat to “smush” the dough and then a rolling pin (on top of the mat) to even it out. (I also attempted to use lubed up wax paper for smushing and that didn’t work since the dough stuck to it in spite of the Pam.)

    • says

      Thanks for the input Charles, I’m not really set up to do any video tutorials yet though it’s something I’d like to add at some point. I didn’t use salt but I can see where that would give it a little something extra. I also find that using parchment paper on the bottom and top works well and it doesn’t stick as much. But the most critical thing is to mix and spread it right away because the flax as it sits gets more and more gelatinous which makes it gummy and harder to spread. Hope that helps!

    • says

      Hi Dems! Yes, the squares are small, about one inch in diameter. I used a spatula to spread it out but it’s key that you do it right away as the flax causes it to stiffen up after a few minutes and then it’s harder to spread. Hope you like it!

  15. Dancing tigga says

    Have a Batch in the oven, mixed the fat into the dry ingredients. By hand and then mixed in the apple juice…mixture felt quite wet. Used the parchment technique for rolling and it was all very easy – kids skipped off to bed, very excited about a new cereal for breakfast. They seemed a bit soft still when I retired to bed but this morning they are perfect, had some with a strawberry and a splash of cold milk – I couldn’t resist it. So thank you – again for another wonderful recipe – I tried your cream cheese pancakes yesterday, simple but clever, well done.

    • says

      Thanks so much DT! Glad the cereal recipe worked so well for you – it really hits the spot when you’ve been missing that crunch in the morning! Oh and I’m happy that you enjoyed the pancakes too! :)

    • says

      You can get flax almost anywhere, even Walmart in the baking section. Hemp seeds are a little harder, I get mine at Costco but you can get them at Whole Foods and other natural food stores. Or order them online from or other sources. If you don’t have hemp seeds you can substitute almond meal. Enjoy!

  16. says

    This is awesome! But mine tasted a little burnt… :( not sure if I’m just not used to adding SOOOO much cinnamon or if they were left in the oven too long. Any less time and they weren’t crispy enough. I’ll try again though. I miss cereal too much! I’ve recently started following your blog. It is so great! Some things are a little difficult to source where I am here in Australia but am loving the adventures of obscure ingredient hunts! Thank you so much for sharing your knowledge!

    • says

      Thanks becxk! A couple of mine on the edges where they were really thin got a little darker – it’s possible that yours were thinner than mine in which case they might have needed a little less cooking time but more time drying out in the oven. You’ll have to tweak it batch by batch as you get the hang of it!

  17. Bonnie Buckner says

    Can’t wait to try this as is and just add a touch of real maple to them babies before adding coconut milk to the bowl!

      • Maura says

        I’ve been making this for awhile since I first found it on here.Yesterday I decided to make it look like bran flakes by rolling it as thin as the rolling pin would make it between two parchment sheets.I had to do it on two cookie sheets,dividing the mix between the two.Leaving both papers in place ,I started cooking and eventually the top layer of parchment lifted right off. I was left with a thin crispy flax sheet which I then broke into flakes.Worked out great! Flax Flakes! I do use stevia, water instead of juice and all flax but I just love this cereal as squares and now flakes!

  18. Tabitha says

    Hey Mellissa,

    I just made this…AMAZING! I would like to try making them bigger like graham crackers! Have you tried that? I bet they would be good with some cheese cake on top.

    • says

      “Mix 1/2 cup of water with a sugar free sub that is equal to 1/4 cup of sugar – it’s different depending on your brand so you can check their website for a chart of equivalents to figure it out. Enjoy!”

  19. Andie says

    I didn’t have flax or hemp seeds on hand, but I really wanted to try this recipe, so I used 1/2 cup of ground mixed raw almonds, sunflower seeds and pepitas and 1/2 cup of chia seeds instead and it turned out so well! It was so easy to make and it’s so nice to be ale to have cereal again! Thanks for this awesome recipe!

  20. says

    OMG, OMG, OMG, OMG, OMG, Mellissa, YUUUUUM! I want some of that NOW! I’m like drooling all over the place here. Can anyone say craving grains, maybe?

    Seriously, this looks amazing and I really want to make them. But would it not be considered SWYPO? So far, this would be the one thing I’m having the hardest time dealing with… But I so badly want to make this.

    Please, please, please, tell me I can!

    And mind you… did I not say that I was not going to adhere to that SWYPO rule for my first attempt? ;)

    PINNED FOR SURE! (I think you are my new hero)

    • says

      Hey Sonia! This cereal is definitely yummy, and technically Whole 30 compliant – though it probably does fall into the SWYPO category, especially if you’ve been craving grains. But I won’t tell anyone if you don’t! :)

  21. Kate Koger says

    My eldest daughter (9 years old) and I are having a go at this but using pecans, ground almonds, coconut oil, grass fed butter, cinnamon and a dash of vanilla!!! I have been wanting to make this for months and months!!

    Can’t wait to try it!!!!

  22. says

    I see you said you kept this in your fridge. I’m traveling for several days and I’ve been looking for some easy snacks or even breakfasts to take with me while I’m flying and staying at a hotel with no fridge. Do you think I could freeze a couple of batches and then let them thaw out my first day of travel? By the time I get hungry on the plane they might be ready to eat. Could a coupe of servings last a day or two that way outside of the fridge?

  23. April says

    Im newly (less than a month) Gluten, Sugar, Grain, Dairy free. Thankfully i can have honey and agave. I’ve been struggling with what to have for breakfast since i cant stand eggs. BLECH. I’ve always been a cereal person and really miss my daily breakfast. WELL…yesterday a friend of mine brought me a baggie of your cereal that she had made. It smelled DEVINE, but when i munched on one, it was a little…well…not quite there. But it had major potential! I was hopeful! So, this morning i was really looking forward to trying it. I pour some in a bowl, drizzled it with a bit of honey, cut up two beautiful strawberries and poured Unsweetened Vanilla Almond milk over the top. Boy was i surprised and very HAPPY! It was ABSOLUTELY delicious! The texture took a few mins to get used to, its a little grainy. But other than that, it was awesome. It didnt get soggy at all. The crunch was perfect. The cinnamon was perfect. Everything!!! I wouldnt change anything! I really am trying to have an open mind with all these new foods, and im thankful for people like yourself giving us more / new options for what we CAN have. :)

  24. wifeson says

    OMG I miss cereal. The crunch and the ease of getting something quick. Thanks so much cant wait to try this! I just bought a magic bullet and flax seeds! Can I put some chia seeds in there too. I have to get hemp seeds I never heard of them. Is there any subs for it!
    I recently was diagnosed with diabetes so I stay away from carbs. I have lost 35 lbs in 9 weeks and love eating healthy. I love your recipes! Thanks a bunch!!

  25. says

    I just found this recipe and I am really wanting to make it! I am finishing up my first Whole30, and plan to go to a mainly Paleo diet afterwards. I tried to find the milled flax seed last night, but had a little trouble. Is it different from regular flax seeds? Can I just use them instead? Or is it flax seed meal? Thank yiou for any help!

  26. Danielle B. says

    Yum! I made this with the water/sugar substitute since I didn’t have apple juice on hand (and I didn’t feel like dragging out my juicer!). I used Swerve. I bet it would taste better with apple juice, but it’s still pretty darn good!

    For those that have trouble with finding Hemp Seed- I found it on Vitacost and iHerb. iHerb is a little cheaper and has lower shipping in most cases….I’ve had awesome experiences with both and have ordered from both many times! Even better….if you go to iHerb, you can use coupon code NQC939 and save $5 (or $10 off a purchase $40 or higher I think)….which basically covers shipping :).

    Thanks for this awesome recipe!!!

  27. Melissa says

    Hey! This recipe looks great! I have some questions about what you think about possible substitutions.

    1. I have a ton of raw sunflower seeds in my pantry but no hemp seeds. Do you think the sunflower seeds could work?
    2. You mention in the nutrition info something about using a no-calorie sugar sub instead of the apple juice. What might you be using instead of the apple juice? Also, do you think unsweetened apple sauce would work as a sub?

    Thanks! I love your blog!

    • says

      Thanks Melissa! You’d have to grind the sunflower seeds a bit, but yes, it should work! Instead of apple juice you could use splenda or another sweetener mixed with water – or unsweetened apple juice would work great as well. Enjoy!

  28. Lisa says

    This sounds so good, I love cereal. I was just wondering what I could use in place of the flax seed (I love flax but am highly allergic) .

    • says

      You could use all hemp, or substitute almond flour for the flax meal – these are just suggestions though as I haven’t actually tried either. Hope you can find a way to make it work for you!

  29. Vittoria says

    Looks very good; better recipe than another online low-carb cold cereal recipe I tried today, which had me baking it at too high a temp and nearly burning it.

    However, I am confused about the yield. You call for only a cup of dry ingredients, yet state that the recipe makes six half-cup servings. I guess I should triple your recipe to get a six-serving yield?

    • says

      The yield is correct – your dry ingredients are compressed, the addition of wet ingredients adds volume, and a 1/2 cup of cereal has air space in between the pieces so it wouldn’t equal the same as the dry ingredients. Enjoy!

  30. TDC says

    I’ve had this saved to Evernote for about 7 months, keep meaning to try it out. I was never a huge cereal fan but my favourite was a Nestle one called ‘Curiously Cinnamon’ in the UK ( which I guessed was the same as the one you’re trying to replicate here so I was keen to try it out. I didn’t have ground flaxseed but had a bad of golden linseed which I thought would grind up well enough. I couldn’t find hulled hemp (or at least I didn’t know what I was looking for) so I just bought a bag of hemp seed hoping for the best. In fact neither of the seeds broke down much and I ended up with a much chunkier version compared to what you have in the photographs. It was difficult to spread out — very sticky. I took them out after the pre-requisite 25 minutes and cut them up as best I could although they weren’t anywhere near as neat as yours. When I went back to check on them after about 15 minutes they were still quite soggy so I whacked them back in the over on 200C for about 10 minutes and that did the trick. They are a much darker brown than yours but they taste quite nice. I will probably eat them by the handful as a snack rather than as a cereal as I don’t drink milk and don’t like almond milk. Might try it with coconut milk though!! thanks for the recipe, I’ll keep tweaking.

    • says

      That’s not really my area of expertise, you’d have to experiment – maybe with egg whites but I don’t think they’d crisp up the same. If you find a way to make it work I hope you’ll let us know!

  31. says

    This sounds great! I just shared it on my Facebook recipe page for those who have been asking me about out-the-door breakfasts and cereal! So yay!! All your recipes look fantastic by the way :)

  32. says

    Thanks for sharing such a easy cereal recipe. For my kids i just sprinkled some honey over it and they like it. I do share it on my website if you don’t mind.

  33. jo says

    Thank you for this recipe, I made it the other day and subbed chia seeds for hemp seeds, I used unsweetened almond milk and sugar free syrup to flavour and sweeten, it tastes fab ! Actually, being diabetic, it made my blood sugars really low, probably to do with the fibre content……this is a hit with me, thanks once again

  34. AlysonGib says

    Hi! I’m really looking forward to trying this recipe, but I was wondering if there would be a substitute for the coconut oil? And would it be possible to make this without a sweetener of any kind, no apple juice or honey/agave/syrup?

  35. Karla says

    I made this, and although I love the texture, I am not so pleased with the bitter aftertaste. Reading the other comments, it doesn’t seem that anyone else had that problem, so it must be the kind of hemp seeds I bought or something.

  36. Melisa says

    I think the photography is amazing, and the idea fantastic! I, however did not like the taste at all! I do like hemp seeds and flax, so for me it wasn’t a matter of a particular ingredient. I followed the recipe EXACTLY. I used fresh ground cinnamon, which in my opinion is the best, fresh hemp and flax. The flavor was just not there. I am a picky eater, my husband however is not. My husband tasted a small piece after my son said it resembled pumpkin seeds, and spit it out saying it was just plain gross. This is the first recipe I have tried from IBIH and as a long time low carber I do intend to try some others. I think maybe with all the rave reviews and beautiful photography, my expectations may have been to high. Sorry to be a negative to such an overwhelming positive crowd.

  37. Erin says

    Your website has made me so happy! I have been gluten free for about 5 years now and it’s been really hard finding good substitutes for so many things. I have really missed cereal. I’m excited to try this!

  38. Kim says

    I am so excited by this recipe!! Breakfast is the hardest meal of the day for me: I can only eat so many eggs before I don’t want to see them anymore. I haven’t had cold cereal in such a long time. I can’t wait to try this! I’m not sure if I can eat hemp as I’m on a specific carb diet and no one seems to know how hemp digests, so I’ll be using almond meal in its place. I’m already excited for breakfast now…

  39. Mary says

    I finally got a chance to make this and I really liked it! It hit the spot and satisfied my craving for something crunchy.

  40. megan says

    do you think i could use apple cider vinegar in place of the apple juice? i dont have any at home.

  41. Becky says

    Am I reading this right? 2 tablespoons of cinnamon? It looks like it makes about 2 servings, so you would be consuming a Tablespoon of cinnamon at one sitting… That just sounds toxic:). No one else mentioned this… I made this according to the recipe but was afraid to have my daughter eat it for fear the cinnamon would irritate her stomach. Just checking… Thanks!

  42. Carol says

    Mmmmm, this sounds like it would make amazing little crunchy cookie nibbly thingys! Can’t wait to try it!

  43. Alison R. says

    Mellissa – wasn’t sure if you were aware but this recipe doesn’t contain a blue “Zipit” box so I was unable to add this to my list :(

  44. says

    I love love love this!!! If I wanted to make a chocolate version…any idea how much cocoa powder I might use, and whether it would replace any of the flax or hemp? Thanks!!

  45. Andrea says

    Thank you for this recipe! I have been gluten free for 2 years and I sorely miss cereal and crunchy food. All the gluten free alternatives on the market are always so high in sugar. I work 4 day trips and pack a large cooler bag with food for the week and almost all of it needs to be kept cold which can be difficult. Its so nice to pack an item I don’t have to worry about spoiling! My third batch this week is in the oven now :) Oh and my house smells so wonderful from the cinnamon, I can unplug my Yankee Candle scents!

  46. judy says

    Can’t wait yo try this. I have golden flax seed meal. Is that OK for the flax seeds? I have tried some of your other recipes, and enjoyed them very much. Thanks!

  47. Jana says

    This was perfect. I did use the water/sweetener version, and I am in love. Thank you so much. It’s such a treat to be able to have cereal… my house smelled lovely while it was baking and my tummy and heart are happy. Thank you so much.

    • Jana says

      Sorry to maybe overuse the “thank you so much”, but I don’t know how else to word it. :) I’m very appreciative.

  48. Arlene says

    I can’t seem to get the bits to crisp up. I’ve let them sit and even heated up the over again, but the bits are still soft.
    Any suggestions?

      • Arlene says

        Thanks for responding so quickly. I used all of the required ingredients but substituted the water for the apple juice. The consistency was perfect and I had no trouble spreading and cutting the bits.
        I may try heating them again on a little higher heat.

  49. Nelson says

    Has anyone had success with using a hemp seed alternative and how did it come out? I saw one person used sunflower seeds, but the cereal didn’t come out crispy.

  50. Donna says

    I’m not a big cereal fan (as far as eating it with milk etc), but I love to snack on it dry. Always looking for new grain-free ideas and was happy to come across this. It’s in the oven drying right now. I added pinches of nutmeg, ginger, cloves to it (simply because I love all those spices together with cinnamon!). I wished I read through the comments first…. Loved the suggestion of adding a little bit of salt to help bring out the flavors, so next batch will have just a tiny sprinkling of Celtic sea salt added. Thank you for this recipe!

  51. Christina says

    Cereal used to be one of my biggest downfalls once upon a time. I made this recipe tonight and holy crap is it ever good! Instead of apple juice I just used a mixture of water and fresh lemon juice, to which I also added a bit of vanilla extract. I kind of doubled the recipe and added in psyllium husk just because I felt like it. I can’t wait to eat it tomorrow morning with my almond milk- I’m really impressed! This would even make a delicious cookie recipe. You found such a perfect application for ground flax- drying the heck out of it and making it crunchy!!! Genius! Thanks for posting the recipe. Definitely going to be making this on a regular basis from now on. Also, quite easy on the pocket book… adding psyllium stretches out your ingredients a bit.

  52. Christina says

    Oh and obviously I sweetened it with something, not just lemon juice- blech can you imagine! I only had a little bit of stevia left (1 packet) and was out of erythritol so I just used coconut sugar. It’s still lower-carb and grain free, and all the healthy fat and fiber will help slow down that sugar. :)

  53. says

    Thank you for sharing this recipe. I used unsweetened apple juice. (I’ve been off sugar and sweeteners for over a year.) I was surprised it wasn’t sweet enough, so I added 1 tablespoon of organic honey and it turned out great. I wanted to share the feedback with anyone who may need the sweet boost. They’re finishing up baking now, and I love the way my house smells! Thanks again for taking the time to share this.

  54. Marissa says

    I made these last week and loved them! I was gonna make another batch just like it today, but then I got a chocolate craving, so I added cocoa powder and a half a scoop of chocolate Jay Robb protein to the batch. They are making my home smell lovely right now, I’m hoping they taste as good as they smell! I’ve missed my Cocoa Puff cereal (it’s been probably 6 years since I ate it). Maybe this will do the trick :D

  55. Kiki says

    I haven’t had Cinnamon Toast Crunch in ages but from what I remember, the taste of this comes pretty close. I used three tbsps of Swerve mixed with ½ cup of water instead of apple juice and had to bake it for much longer at 300 degrees to get that crunchy texture.


  1. […] 1. Cinnamon Faux-st Crunch Here’s a Paleo twist to Cinnamon Toast Crunch, but unlike the brand name cereal your body won’t have to suffer through things like whole grain wheat, refined sugar, industrial grade salt, and additives like maltodextrin and BHT (butylated hydroxytoluene, used to preserve fat content). Instead, you’ll be getting nutritious ingredients like flax seed, hemp seed, real cinnamon, and coconut oil. You don’t have to worry about how it was made, how long ago it was made, or what sort of questionable ingredients it contains. […]

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