This Pumpkin Spice Cinnamon Crunch Cereal is an easy gluten-free breakfast loaded with over 9 grams of protein and 5 grams of fiber, and ready in under 20 minutes with no dairy, no eggs, and no refined sugar.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Pumpkin Spice Cinnamon Crunch Cereal
This Pumpkin Spice Cinnamon Crunch Cereal is an easy gluten-free breakfast loaded with over 9 grams of protein and 5 grams of fiber, and ready in under 20 minutes with no dairy, no eggs, and no refined sugar.
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Servings: 4 servings
Calories: 335.4 kcal
Ingredients
- 1 ½ cups Almond Flour - (note 1)
- 3 tablespoons Canned Pumpkin Puree - (note 2)
- 3 tablespoons Coconut Sugar - (note 3)
- 1 teaspoon Pumpkin Pie Spices - (note 4)
- 2 tablespoons Melted Coconut Oil - (note 5)
Cinnamon Sugar Topping
- 2-3 sprays Melted Coconut Oil - or oil spray
- 3 tablespoons Coconut Sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 340 °F (170 °C).
- In a mixing bowl, add almond flour, canned pumpkin puree, coconut sugar, spices, and oil.
- Stir and press with a rubber spatula. It will look dry. That's normal. I found it easier to oil my hands and knead, squeeze the ingredients until they stick together and form a dough ball. If too dry and crumbly, simply add a teaspoon of extra water one by one until it comes together into a ball.
- Divide the dough in half. Place half the dough ball on a lightly oiled piece of parchment paper, place another piece of slightly oiled parchment paper on top – oiled side touches the dough.
- Press the ball to flatten it, then roll it with a rolling pin until thin. It's up to you to make the cereals ultra-thin or not. The baking time will be slightly longer if your squares are thicker.
- Peel off the top part of the parchment paper and use a pizza cutter to cut out small squares. Do not touch or lift the crackers. They should stay on the parchment paper.
- Slide the piece of parchment paper with the crackers on it onto a large baking sheet.
- Repeat the same steps with the other half of the dough.
- In a small bowl, prepare the cinnamon sugar by whisking the coconut sugar and cinnamon.
- Spray a little oil on top of the squares, or brush with a pastry brush, and sprinkle cinnamon sugar to stick on top.
- Bake the cereals on the center rack of the oven for 10 minutes at 340°F (170°C) until they look pale and dry.
- Remove the baking sheet from the oven, and use the tip of a knife to separate the cereals from each other. You want to space them out on the baking sheet so they bake nicely on the sides.
- Bake again for 3-5 minutes. Watch them carefully! The thinner, the faster they brown. Bake them until their sides are lightly golden brown. If you are not too sure, it's safer to remove them from the oven, cool down, and then rebake the ones that are not crunchy enough rather than over-baking and burning the cereals.
- Let the cereals cool down for 20 minutes on the baking sheet, at room temperature, to firm up. They really crunch after they cool down.
- Serve 1/4 of the batch – weigh the whole batch, divide into 4, and serve with milk of choice.
Notes
Note 1: Or sesame flour, or cashew flour. I haven’t tried oat flour, but I am sure the ratio won’t be the same, as oat flour absorbs more liquid, which means you will need more liquid to form dough.
Note 2: You can also use mashed banana or unsweetened apple sauce.
Note 3: You can also use sugar, allulose, or skip it, but they won’t be as sweet or crunchy.
Note 4: Or 3/4 teaspoon of cinnamon + 1/4 teaspoon of ginger.
Note 5: Or water, to decrease the calories. You remove 60 Calories per serving by using water, but they won’t crunch as much. Any other oil with a mild flavor will work like mild-flavored olive oil.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Storage: Store them for up to 3 weeks in a sealed glass jar at room temperature.
Nutrition
Serving: 1serving (1/3 cup) | Calories: 335.4kcal | Carbohydrates: 19.4g | Protein: 9.1g | Fat: 27.8g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 20.7mg | Potassium: 28.6mg | Fiber: 5.1g | Sugar: 8.5g | Vitamin A: 1753.6IU | Vitamin C: 0.6mg | Calcium: 99.6mg | Iron: 1.9mg | Magnesium: 3.6mg | Phosphorus: 4.8mg | Zinc: 0.05mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 5 simple ingredients to make this recipe. Here’s how to pick and swap them.
- Almond Flour – This is the main ingredient that forms the structure of the cereal, making it gluten-free and grain-free. It gives the cereal a nice crunch and nutty flavor.
- Canned Pumpkin Puree – This provides moisture to the dough and a subtle pumpkin flavor. You can also use mashed banana or unsweetened applesauce for similar results.
- Coconut Sugar – This is the natural sweetener for the cereal and the topping. It adds a caramel-like flavor. You can also use other granulated sweeteners or a sugar-free alternative.
- Pumpkin Pie Spices – This is the blend of spices that gives the cereal its classic fall flavor. You can also use a mixture of cinnamon and ginger.
- Melted Coconut Oil – This ingredient adds fat, which helps with the texture and makes the cereal crunchy. You can also use a mild-flavored oil.
- Cinnamon – This is used in the topping to give the cereal its final flavor.
How to Make Pumpkin Spice Cinnamon Crunch Cereal in Pictures
Carine’s Tips
Let me share a few more tips for a perfect cereal.
- Vary the Flavor – You can swap the pumpkin puree for unsweetened applesauce or mashed banana to create different cereal flavors.
- Substitute Spices – If you don’t have pumpkin pie spices on hand, you can use a simple mixture of cinnamon and ginger instead.
- Decrease Calories – For a lower-calorie option, you can swap the oil for almond milk. The cereals won’t be as crunchy, but you can save about 60 calories per serving.
- Portion with Precision – One serving is about one-quarter of the whole batch. For precision, weigh the total amount of cereal you made and divide it by four. This comes out to about 1/3 cup of cereal per serving.
- Extra Topping – For extra flavor, you can spray a little oil on the cooled cereal and sprinkle more cinnamon sugar on top to make it stick.
I am frustrated by your site. I never Can find the amounts iñ your Rcipies.. I am looking for the pumppkin cereal and the pumpkin spc. Ápice muffins_sspice muffins
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