Last updated February 1, 2019 by Lisa Richards, CNC

Cinnamon Coconut Crisp Cereal

Cinnamon coconut crisps cereal

Most of us grew up eating cereal as part of our morning breakfast routine. At the time, most people didn’t realize just how unhealthy those packaged cereals were! Packaged breakfast cereals generally contain much more sugar than people realize.

This Cinnamon Coconut Crisps Cereal is a healthier version of the sugar-laden varieties found in your supermarket. It’s crisp, lightly sweet, and has a tasty cinnamon kick.

This breakfast will give you a sustained energy boost throughout the morning, unlike sugary cereals that spike your blood sugar temporarily, only for it to crash later in the morning.

It takes about half an hour to prepare a batch of our cinnamon coconut crisps. You can save time by preparing it in bulk on the weekend, then serving it during the week. The crisps will last for at least a week, even if not refrigerated. Just keep them in a cool dry place. If you plan on making larger batches and storing them for longer, consider freezing them.

Sprinkle your coconut crisps with shredded coconut and serve with a splash of unsweetened almond milk for a rich, filling bowl. If you are including low sugar fruits in your diet, you can also top it with a few fresh blueberries. Remember, you don’t have to be a kid to enjoy a bowl of cereal!

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4.3 from 193 votes
Cinnamon coconut crisps cereal
Cinnamon Coconut Crisps Cereal
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings: 4 servings
Calories: 327 kcal
Author: Lisa Richards
  • 1 ½ cups almond flour
  • ½ cup unsweetened shredded coconut
  • 1 ½ tsp. cinnamon
  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • ½ tsp. alcohol free vanilla
  • ½ tsp. stevia powder
  • 1 Tbsp. coconut oil, melted
  • 1 egg white, at room temperature
  • Blueberries (optional)
  1. Preheat oven to 350 degrees F (177 degrees C).
  2. In a medium bowl, combine almond flour, unsweetened shredded coconut, cinnamon, salt and baking soda. Whisk to combine, set aside.
  3. In a small bowl, add alcohol free vanilla, stevia powder and melted coconut oil. Whisk until stevia powder has dissolved. In another small bowl, whisk egg white until frothy. Combine egg white and liquid mixture, whisk thoroughly.
  4. Add liquid ingredients to dry ingredients, stir well to form a dough. Roll out dough between two sheets of parchment paper into a thin, 10 x 15 inch rectangle. Transfer cereal dough and parchment paper onto a baking sheet. Remove top sheet of parchment paper and bake dough for 12 minutes.
  5. Transfer cereal dough and parchment paper to a work surface. With a sharp knife, carefully cut dough into one inch strips and then across into one inch strips, creating one inch squares.
  6. Cool cereal completely. Serve with coconut or almond milk.

It’s not easy to find recipes that are free of  gluten and sugar, especially for breakfast! The Ultimate Candida Diet program, which I created with Dr Eric Wood, contains more than 100 tasty recipes, and they’re all completely free of gluten and sugar.

Filed under: Breakfast
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  1. Tessa says:

    This sounds delicious! Unfortunately I’m not able to eat almonds. Is there an alternative flour you think may work in this recipe? Many thanks. :o)

    1. Sarah says:

      You should try coconut flour maybe? Similar texture to almond flour…

    2. Emily says:

      Try quinoa flour, but you may need to add a little more cinnamon to the mixture and cut into squares before you put it in the oven. It also may require a different baking time.

  2. Dave says:

    Thank you for the great recipe idea! It is absurdly hard to find any healthy cereal even in health food stores, at least here in Canada I have looked high and low, and none exists. Many have wheat, if not sugar, in dumb high doses, and then the myriad of other nonsense ingredients, yeast or yeast extract, maltodextrin, the list goes on. I’m thinking of starting a food company out of necessity, good cereal for starters!

    1. Cindy Alvarado says:

      That would be awesome ! We need a company like that

    2. Louise Gagne says:

      Absolutely Dave – that would be wonderful – plus some that don’t have any NUTS in them in any form would be good as well. Thank you.

  3. Dave says:

    Oh one question, I wonder what the shelf life for it would be? If I’m going to make it I would like to make a month’s supply, but with the egg white not sure it will last that long. Thanks again

    1. Emily says:

      I have not made this before, but would suggest freezing this (after it is cooled and crispy) in a jar or other container. It may be better to double-package this like bread (put in a sealed Ziploc bag inside of a container). You should also try quinoa flour or a mixture of both quinoa and almond flour.

    2. Kathryn griffin says:

      You could always keep it in the freezer.

    3. Dianne E Dillman says:

      Egg whites are sterile so they should not affect keeping qualities. I’d be more concerned about them absorbing ambient moisture and going soggy. Or just getting stale.

  4. Melissa says:

    This was great! I really enjoyed it although it only made 3 bowls worth. Perhaps I didn’t roll out the dough enough. Either way I thoroughly enjoyed it. Thanks!!

  5. Christy Heath says:

    When I tried this recipe, the dough did not bind. I tried adding additional water, but it didn’t seem to help. Any suggestions? The only thing I can think is that it was my almond flour. I use the meal I have left over from making homemade almond milk after it’s been dried out in the oven.

    1. Lisa Richards says:

      Yes I imagine that was the problem. We used a commercial almond flour for this recipe, not a homemade one.

    2. Susan says:

      I haven’t made this recipe, yet; however, I have used the almond pulp in a cookie recipe and had to cook it a really long time to get the excess water out and I added an egg that it didn’t call for. The cookies were fragile but workable. I wouldn’t have added more water to get it to bind, maybe more egg whites, or maybe even bake the pulp dry before using it. I think I will try baking mine dry, first, before I try it in another recipe.

  6. Kathryn griffin says:

    I just made this and I have to say I’m impressed. It’s so yummy 🙂 I’ve been struggling with candida for quite some time and it’s not easy to find things you can eat while battling it.

  7. Kathryn griffin says:

    One suggestion, use a pizza cutter to cut the dough into squares 🙂

  8. Brandy @ A Mindful Mantra says:

    Yes! I’ve been looking for a great yeast-free cereal recipe for years. I’ve tried a few of my own, but haven’t been able to come up with anything that I really like. I can’t wait to try this recipe!

  9. Ashley says:

    Great recipe! I made it to have as a snack instead of cereal and it is perfect and so easy to make! Thank you for this 🙂 The only thing I would do different is slice the squares before putting in the oven!

  10. Megan says:

    can i replace the stevia with honey?

    1. Lisa Richards says:

      It depends what stage of the diet you’re on 🙂 In the later stages, a little honey (occasionally) is probably OK.

    2. Louise Gagne says:

      Dr. Axe recommends Manuka Honey for Candida as it doesn’t create the reaction you will get with regular honey.

  11. Stephany says:

    What brand of almond milk is ok to buy? Or should I just make my own?

  12. Lauren says:

    Wow! This looks delicious?

    Is there any way to sub the egg white with a flax or chia egg? I’m allergic to eggs AND have a candida issue (lucky me right!)

    1. Mary says:

      Did you try it without eggs? What about gelatin?

  13. Cindy A says:

    5 stars
    I just finished eating a small bowl of this and it is yummy! I followed the suggestions to use a pizza cutter before putting it in the oven…great suggestions!! I just started this diet and I was seriously craving something crunchy, and this hit the spot! Thank you!!

  14. Danielle Jacobs says:

    Tasty, however as soon as I added coconut milk the cereal absorbed it and was no longer crunchy. It kinda melted in my mouth, in a “awe shucks” way. Is there anything that can be done to keep it crunch longer?

    1. Robert Blake says:

      I have just done my first batch and thinking to use yoghurt which should avoid them going soggy quite as quick..

  15. Amanda Marie says:

    Has anyone tried coconut flour instead of almond? Any big difference?

  16. Melanie says:

    This sounds delish!! Would any gluten free flour suffice? I live rurally and shopping resources in town are limited. Also, I have coconut sugar; could I substitute that for stevia?

    1. Samantha Knieser says:

      Unfortunately not all gf flours are equally healthy, and some of them rich in starches and rice would feed yeast. I’ve made my own almond flour before by using a food processor and dry almonds. Soaking them for a day and drying them out first may help as well. Good luck!

  17. Tomi says:

    5 stars
    This was so yummy! Doing a candida cleanse and this was perfect. I did find the middle to be a little softer than the edges just because I didnt roll it out very well. Thank you for sharing!

  18. Tricia says:

    The vanilla I have has alcohol in it. Will it still work the same?

    1. Lisa Richards says:

      A small amount of alcohol in your vanilla extract should be fine 🙂

  19. R Hursey says:

    Sounds nice but the instructions are designed only for Americans so very hard to follow as I live in the UK

    1. Jayne says:

      I live in the UK and find that measuring in cups is so much quicker (I actually prefer it!) – give it a go! 😉

  20. Louise Gagne says:

    Thank you Lisa, unfortunately I am unable to eat nuts in any form, but have found another recipe that uses only coconut flour (and a very little at that) and works very well.

  21. Grace Gutierrez says:

    5 stars
    I make this cereal a LOT, I love it, it is super filling (I can’t even eat a cereal bowl full), and it helps when I have a sweet craving at night too. It is so good! I know the cereal looks amazing when you roll out the dough and cut it, but I make it so often that I just crumble the dough and cook it as a granola like mixture. Half way through baking time pull the pan out and mix up the cereal, and cook 2-4 minutes longer, but it is exactly the same and takes less time!

  22. Kristen says:

    Just put some in the oven. Can’t wait to try it!

  23. Diane says:

    5 stars
    Just made for grandson (9) who is now gluten-free, dairy-free, sugar-free, no corn or egg yolks. He loves it! I may try it with some cocoa powder, for a treat.

    1. Mariah says:

      How did you make them vegan friendly??

  24. jordan says:

    5 stars
    just made and eating this right now with unsweetened flax milk. tastes insanely good. like if you combined cracklin oat bran and cinnamon toast crunch into something that’s actually good for you.

  25. Sarah Ellis says:

    This cereal recipe is way to dry. It breaks apart even before you can put it in a container. I will play with the recipe more and try it again. It’s a good idea but not cereal ready. I think I will try 2 egg whites instead of just one as well as 1 1/2 T. of coconut oil and see if that makes it more dough like. Rolling it out between parchment paper is a must! That was a great idea. Looking forward to revamping a great start to a cereal recipe. It is always nice to crunch something. 🙂 I also made Flax Quinoa Crackers today. Added some garlic and dill weed. Yummy!

  26. Kevin says:

    5 stars
    Perfect… I love this cereal, mine turned out just right

  27. Hope says:

    5 stars
    Really impressed with this, it was really tasty. I made it too thick so it came out like biscuits and realised how versatile it could be. Made mine with 1tsp xylitol instead of stevia and was perfect. Love the idea of making it into crackers for dips or spreads or biscuits for a snack. How thick did people roll this for the cereal?

  28. Mark Hadsell says:

    I made this recipe exactly as it said, 3 times I noticed the difference between each making, was the size of the egg. The first batch, the egg was a bit smaller than most so there wasn’t enough egg white to liquify so i made it anyway. It turned out pretty good, but after the cereal was cooked, it was dry and hard to cut.
    2nd batch, larger egg, turned out nice easy to cut and tasted great, but needed more coconut. It just didn’t seem to have that presence. So i added some on top of the cereal when serving, which turned out pretty good.
    The 3rd batch, I made sure to use a large egg white. Also i Added a bit more coconut and it turned out much better.

  29. Zyanya says:

    5 stars
    I’ve only tried this recipe twice but it’s a favorite for sure! I found that adding one more egg white to the recipe helped my dough stick to itself better. I found that just one egg white per 4 servings left my dough a lot more dry and crumbly. I also added some sesame seeds and carob powder to change things up a bit and it was wonderful!!

  30. Sofia Graf says:

    5 stars
    Cinnamon Coconut Crisps Cereal is a baking recipe and baking with ghee is the best option for ghee’s high smoke point. I have used melted ghee instead of using melted coconut oil.
    I prefer using Milkio grass-fed ghee for all my recipes.

  31. Jessie says:

    5 stars
    This was so delicious that it didn’t last long enough to cool. It was gone in minutes!

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