This post may contain affiliate links. Please read our disclosure policy.

Best Vegan Cinnamon Cereals

I have always wanted to make my own cereals.

You will learn that I love making everything from scratch. Actually, if I had the time to craft my own flour, I would do it. So, of course, I had to create a recipe for healthier, tastier cereals that would be crunchy, spiced, caramelized, and obviously easy to make.

Speculoos, a crunchy cinnamon cookie that is often eaten during the Christmas holidays, is one of my favorite treats. It is quite popular in Europe, served with coffee. It is similar to gingerbread cookies but crispier. My goal here was to recreate a cereal version of this crunchy cookie made with brown sugar and cinnamon that I could have for breakfast.
Best Vegan Cinnamon Cereals

You start with a super easy-to-make batter, fill your pastry bag with it, and make bite-sized balls. Put it in your preheated oven for 9-12 minutes, and you end up with homemade, vegan cereals that are crispy and seriously delicious.

I can already tell you that you won’t be buying cereals anytime soon. Double the batch because you will eat a lot more than you plan, trust me.

Best Vegan Cinnamon Cereals

Best Vegan Cinnamon Cereals

A big bowl of these cinnamon cereals + fresh homemade almond milk = breakfast in heaven. They stay super crunchy, and that subtle caramelized flavor combined with the cinnamon 😍

Did I mention these cereals have a long shelf life? Like over 1 month if kept in an airtight container. I tried once, and they were just as crunchy as fresh ones.

Best Vegan Cinnamon Cereals

The best part is that you can adjust the spices to your taste and make several versions. Add 1/2 teaspoon of ground ginger for “Gingerbread”, 1/2 teaspoon of almond extract for “Frangipane,” or 1/2 teaspoon of each, Cardamom and Ginger for “Chai” cereals.

Wouldn’t it be fun to make your own cereals? Plus, they are a lot healthier, contain only 6 ingredients, and have less sugar than store-bought cereals.

Best Vegan Cinnamon Cereals

Best Vegan Cinnamon Cereals

These make a quick and filling breakfast; just fill a bowl or two with these cereals, add almond milk, and you’re ready. I particularly like these on cold mornings or simply as a snack. They make a great topping for ice cream too.

Let me know in the comments how your cereals turned out!

Best Vegan Cinnamon Cereals


Best Vegan Cinnamon Cereals

full of plants in envelope

Want to Save This Recipe?

Enter your email below & we'll send it straight to your inbox! Plus, you will receive new recipes every week!

Save Recipe

I'd like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Best Vegan Cinnamon Cereals

The Best Vegan Cinnamon Cereals

4.82 from 11 votes
Author: Thomas Pagot
Crunchy, sweet, and cinnamon-y, these cereals are perfect with fresh almond milk. You will never buy cereals again!
Prep Time : 25 minutes
Cook Time : 15 minutes
Total Time : 40 minutes
Servings 1 Jar


  • 1 cup light spelt flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/3 cup packed brown sugar can substitute with coconut sugar or muscovado
  • 1/2 cup almond milk
  • 1 tbsp canola oil


  • Preheat oven to 350°.
  • Mix together all the dry ingredients into a bowl.
  • Slowly pour milk into the dry ingredients and mix well. Add the oil and mix until combined.
  • Transfer the batter to a pastry bag fitted with a 1/4-inch round tip.
  • Holding the bag vertically, close to the baking sheet, pipe 1/4-inch balls, leaving some space between each. Use a wet knife to cut each ball. This step will take you some time.
  • Depending on your baking sheets size, you will have to make between 2 and 3 batches.
  • Bake for about 14 minutes, depending on the size of your cereals. Let cool for 5 minutes and remove from the baking sheet.
  • Store in a airtight container. Cereals will stay fresh for easily 1 month.


Light spelt flour can be replaced with all-purpose, whole-wheat flour or another type of flour. The amount of liquid might be adjusted depending on how much liquid the flour is absorbing. Add 2 tbsp flour if using all-purpose flour.
Course : Breakfast, Snack
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
Share this recipe!

About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

Leave a Comment

Notify of
Did you make this recipe? Rate it!

Newest Most Voted
Inline Feedbacks
View all comments

I absolutely love this recipe. For some reason – I never have thought to make my own cereal…and definitely am inspired to now!

I’ve only ever made my own granola before, this is such a wonderful idea! I can imagine this being so good in vanilla almond milk! YUM!

4 stars
Can almond milk be replaced by normal milk

This recipe looks like a perfect weekend activity 🙂

Hi thomas,

I’ve followed the instructions to bake, but my cereal turned out soft inside. Is this supposed be its texture?

Hi Thomas,

Thanks for helping my crisis I have one more query- does the flour play a big role in determining whether the cereal is crunchy? For instance is using spelt flour crucial to get that crunchiness?

Actually i have another question : how do you use the knife to make the top flat? I tried but the the paste seems to adhere to the knife and just result in a pointed end. Like hersheys.


What do you mean by cutting?

Hi thomas,

Thank you for taking the time to reply. I will definitely try again soon ( with the help)! Failure begets success!

[…] recipe is inspired by my cinnamon cereals. While I love cinnamon, I wanted to have a recipe for chocolate ones. And obviously you […]

This looks delicious, and surprisingly easy. Can’t wait to try 😀 One thing- at which stage do you add the canola oil?

I just stumbled across your site, it’s beautiful! So many things I’d like to make. Thank you for this cereal recipe, I can’t wait to try it! Please keep making and posting delicious recipes, we love it. <3

Hi. Can I make them oil-free? 😉 If Yes, do I have to substite it for something else ?

Could probably use 1-1 aquafaba liquid (no need to whip) to help firm.

Wow! Thank you for this recipe!
Something you to try, yeah!

edit : something NEW to try!

Can I swap the brown sugar with sweetener? It will change the consistency of the batter?

Can the cereal made with any gluten free flour that you would recommend?

5 stars
I wanted to know if I could make my own cereal since my husband and I want to quit eating eggs for breakfast…they’re disgusting, and I want to be vegan…it’s the only thing standing in my way.
This is the first thing I’ve found and I’m totally excited about it.
Thank you so much.
I’ve quit eating sugar, so will need to get around that.

Hello Thomas!
Can rye flour be used?

And what about whole wheat?

5 stars
I made this PKU friendly by using low protein pku flour (Platypus Foods Baking mix), apple sauce and some coconut milk instead of the sugar and almond milk. It turned out really well. I will be trying it again with other fruit purees.

can I replace brown sugar with date syrup?

This recipe looks great !!
Can I use buckwheat flour or coconut flour?
What would I have to do different??

Could I use rice flour?

5 stars
I bet it could be made with buckwheat flour, but it would need a binder. My first thought is to add a spoonful of psyllium husks to the batter. I’ve done that with buckwheat pancakes, to great effect. As for coconut flour, that’s a bit trickier, because coconut flour absorbs QUITE a lot of water, in my experience.

Approximately how many servings/how many cups of cereal does this recipe make?

Do you know the calories per serving ?

Can you use coconut flour or almond flour to make this keto friendly

5 stars
Thomas this is absolutely an excellent idea. Until now I could not find any decent puffed cereal that is really healthy in the Supermarket store. Thank you so much for sharing this with us. You should be publishing a cook book, for you are an highly talented Cooking Artist and a Food Developer. All your recipies are amazing.

Genius! My kids always want cereal and I am loathe to buy it because of all the undesirable ingredients. I’m definitely trying this!

5 stars
Oh wow!

I live in Belgium where they have this product called ‘speculoos schuddebuikjes’ and it’s like lotus biscoff cookies in buns like these and I was right away addicted to them when I started to use it as a cereal (because of all the unhealthy sugars)
But now I will definitely try this healthy recipe as a replacer!

My life is getting to next level because of this blog. I don’t think people realize how important healthy TASTY food is in life!
My life would be boring without honestly 😀

Hello! I want to make this recipe ASAP but was wondering if you had any ideas on how to make it healthier. The only consolation I get from eating sugary processed storebought cereals is that it’s like taking a minor vitamin. Whole wheat flour sounds like a good idea. Think protein powder would ruin it? Or just enjoy it as a treat and maybe serve with nuts?

Oh, okay. Should these feel crispy before I pull them from the oven, or will they crisp up as they cool?

Hi Thomas,

Just curious, why does the recipe call for baking powder and baking soda (without an acid to activate the baking soda)?Please let me know as I’m anxious to try the recipe but don’t want to waste any expensive ingredients. I have allergies and have limited safe items to use. Thank you so much!

5 stars
Wow they’re amazing. I just took them out of the oven half an hour ago and I’m afraid they won’t last long lol. they don’t get soggy or fall apart in milk and taste so good. I was too lazy to squeeze out small drops so they came out more like small cookies haha but no complains here! Next time I want to try making them with cocoa powder. Thanks for the great recipe !

I have regular spelt that I can turn into flour. Your recipe states light spelt. Would mine be ok or will it change the flavor and or consistency? I love making cereal for my children. I normally make it by using the pulp from homemade milk but it’s gotten boring. I definitely want to try this recipe.

5 stars
Hey!! Ive tryed making cereal by your recipe this morning . And it was absolutely tasty! Thank you very much However i made a little mistake in calculating calories per portion and ate a bit too much ( half cup or so ) im planing to making those cereal regulary and bigger batches . Do you have any recommendations how much grams/cups would be a 1 serving?

5 stars
Loved it thanks