Gluten-Free Cinnamon Crunch Cereal

Making your own cereal does take time, but try this crunchy, gluten-free cereal just once and you'll be making it again and again.

Prep Time:
25 mins
Additional Time:
3 hrs
Total Time:
3 hrs 25 mins
6 servings


  • ¾ cup gluten-free all-purpose flour

  • ¾ cup gluten-free oat flour

  • ½ cup flaxseed meal

  • cup almond flour

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ cup water

  • ½ teaspoon vanilla

  • ½ teaspoon liquid stevia sweetener (Optional)

  • 2 tablespoons sugar (see Tip)

  • ½ teaspoon ground cinnamon

  • 1 tablespoon Fat-free milk

  • 1 tablespoon Fresh berries


  1. Preheat oven to 300 degrees F. In a large bowl whisk together gluten-free all-purpose flour, gluten-free oat flour, flaxseed meal, almond flour, the 1 teaspoon cinnamon, and the salt.

  2. In a small bowl stir together the water, vanilla, and, if desired, the stevia sweetener. Add the water mixture to the flour mixture; stir until dough comes together. If necessary, use your clean hands to knead a few times in the bowl to get the dough to combine.

  3. Place a sheet of parchment paper on a baking sheet. Turn out dough onto parchment paper. Top with another sheet of parchment paper. Using a rolling pin and rolling from center to edges, roll dough into a 12-inch square (do not worry if dough cracks slightly). Remove top piece of parchment. In a tiny bowl combine sugar and the 1/2 teaspoon cinnamon; sprinkle evenly over dough. Using clean hands, press in lightly.

  4. Bake about 30 minutes or until edges are lightly browned. Turn off oven; let cereal sit in oven about 2 hours or until nearly cool (do not cover while it cools). Transfer baking sheet to a wire rack. Cool about 30 minutes more or until completely cooled. Break into small pieces. If desired, serve with milk and berries.


Tip: If using a sugar substitute, we recommend Splenda(R) granular. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 191 calories, 26 g carbohydrate, 1 g total sugar. Exchanges: 0 other carb. Carb choices: 1.5.

Storage: Store in an airtight container up to 1 week. If stored cereal softens, preheat oven to 200 degrees F. Spread cereal on a baking sheet. Bake, uncovered, 10 to 15 minutes or until cereal has regained its crispiness.

Nutrition Facts (per serving)

205 Calories
8g Fat
30g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 205
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 7g 24%
Total Sugars 5g
Protein 8g 15%
Total Fat 8g 10%
Saturated Fat 0g 2%
Vitamin A 2IU 0%
Sodium 195mg 8%
Calcium 51mg 4%
Iron 2mg 11%
Magnesium 18mg 4%
Potassium 3mg 0%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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