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    Home » Recipes

    The Best Vegan Cinnamon Cereals

    By: Thomas Published: 3 Jun, 16 Updated: 24 Nov, 21 68 Comments

    RecipePrintComments

    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 treat. 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 you pastry bag with it and make bite-sized balls. Put it in your pre-heated 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 a 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 ½ teaspoon of ground ginger for "Gingerbread", ½ teaspoon of almond extract for "Frangipane" or ½ 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, contains only 6 ingredients and 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 icecream too.

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

    Best Vegan Cinnamon Cereals

    best-vegan-cinnamon-cereals-pin

    Best Vegan Cinnamon Cereals

    Best Vegan Cinnamon Cereals

    The Best Vegan Cinnamon Cereals

    Author: Thomas
    Crunchy, sweet and cinnamon-y, these cereals are perfect with fresh almond milk. You will never buy cereals again!
    4.82 from 11 votes
    Print Recipe Pin Recipe
    Servings 1 Jar
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    Ingredients
      

    • 1 cup light spelt flour
    • ¼ teaspoon baking soda
    • ¼ teaspoon baking powder
    • 1 teaspoon cinnamon
    • ⅓ cup packed brown sugar can substitute with coconut sugar or muscovado
    • ½ cup almond milk
    • 1 tablespoon canola oil

    Instructions
     

    • 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 ¼-inch round tip.
    • Holding the bag vertically, close to the baking sheet, pipe ¼-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.

    Notes

    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 tablespoon flour if using all-purpose flour.
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    Reader Interactions

    Comments

    1. Thalia

      June 03, 2016 at 6:50 am

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

      Reply
      • Thomas

        June 04, 2016 at 9:20 am

        Glad you like it 🙂

        Reply
    2. Bethany via athletic avocado

      June 03, 2016 at 3:07 pm

      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!

      Reply
      • Thomas

        June 04, 2016 at 9:21 am

        It is absolutely delicious with almond milk!

        Reply
        • Minal shah

          August 17, 2020 at 1:42 am

          4 stars
          Can almond milk be replaced by normal milk

          Reply
          • Thomas

            August 17, 2020 at 1:57 pm

            It should work!

            Reply
    3. Maikki | Maikin mokomin

      June 03, 2016 at 6:11 pm

      This recipe looks like a perfect weekend activity 🙂

      Reply
      • Thomas

        June 04, 2016 at 9:19 am

        Let me know if you try it!

        Reply
    4. Kit Shan

      June 08, 2016 at 9:08 am

      Hi thomas,

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

      Reply
      • Thomas

        June 08, 2016 at 9:20 am

        Hi Kit,

        I'm sorry to hear your cereals didn't turn out as expected. These cereals are supposed to be crunchy, not soft inside.

        The problem could be: 1) Your cereal balls were a little bit too big, so they require more than 12 minutes in the oven or 2) The oven temperature was not high enough, all ovens are different and you might have to adjust a little bit the baking time or temperature.

        What you can do is take one cereal out of the oven at 12 minutes, let it cool one minute and taste it to see if it's crunchy on the inside.

        Hope this helps!

        Reply
        • Kit Shan

          June 09, 2016 at 9:10 am

          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.

          Thanks!

          Reply
          • Thomas

            June 10, 2016 at 11:16 am

            I just made another batch using all-purpose flour this time, you will need to add 2 tbsp more flour.
            I also updated the recipe with baking time, 14 minutes seems to be the perfect time to get really crunchy cereals.

            To prevent the paste to adhere when cutting, I recommend using a wet knife and run it under water every once in a while to clean it. I hope it helps, let me know if you try the recipe again!

            Reply
            • Ella

              September 02, 2016 at 9:53 pm

              What do you mean by cutting?

            • Thomas

              September 03, 2016 at 5:19 am

              As you can see in the photos, I used a wet knife to cut small balls from the pastry bag since the dough is a little bit sticky.

        • Kit Shan

          June 11, 2016 at 12:51 pm

          Hi thomas,

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

          Reply
    5. Guinevere

      August 28, 2016 at 8:30 pm

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

      Reply
      • Thomas

        August 29, 2016 at 5:26 am

        Thanks! I edited the recipe, you stir in the oil after adding the almond milk.

        Reply
    6. Bree

      December 24, 2016 at 11:02 am

      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

      Reply
    7. Nathalie

      January 05, 2017 at 5:26 pm

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

      Reply
      • Thomas

        January 06, 2017 at 6:20 am

        Hi,
        I never tried but I think you should be able to remove the oil and add one additional tablespoon of almond milk. I guess they might be a little bit less crispy though.

        Reply
      • Lady

        May 18, 2020 at 12:54 pm

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

        Reply
    8. Marie Mésange

      March 19, 2017 at 5:50 pm

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

      Reply
      • Thomas

        March 25, 2017 at 7:15 am

        Merci Marie 🙂

        Reply
    9. Marie Mésange

      March 19, 2017 at 5:51 pm

      edit : something NEW to try!

      Reply
    10. Tal

      August 31, 2017 at 11:26 am

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

      Reply
      • Thomas

        September 05, 2017 at 3:02 pm

        It might change the consistency a bit, but it will change the taste even more. Brown sugar gives that caramelized flavor to the cereals.

        Reply
    11. Paayel Agarwaal

      September 12, 2017 at 9:04 am

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

      Reply
      • Thomas

        September 14, 2017 at 12:04 pm

        Maybe try with oat flour? I always used all-purpose flour so I can't assure you the results.

        Reply
    12. CoCo

      October 07, 2017 at 3:19 pm

      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.

      Reply
      • Thomas

        October 12, 2017 at 6:29 am

        I'm sure you will like them! 🙂 Maybe try using coconut sugar for a healthier alternative!

        Reply
    13. Paayel Agarwaal

      February 18, 2018 at 5:54 pm

      Hello Thomas!
      Can rye flour be used?

      Reply
      • Thomas

        February 21, 2018 at 5:54 am

        I'm not sure about that, I think rye flour will change the flavor and texture of the cereals. I would go for all-purpose if you don't have access to spelt flour.

        Reply
        • Paayel

          February 21, 2018 at 5:56 am

          And what about whole wheat?

          Reply
    14. Kelly

      March 17, 2018 at 10:44 pm

      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.

      Reply
      • Thomas

        March 19, 2018 at 5:50 am

        Thanks for sharing your tweaks Kelly!

        Reply
    15. Arielle

      June 12, 2018 at 7:16 am

      can I replace brown sugar with date syrup?

      Reply
      • Thomas

        June 14, 2018 at 2:34 pm

        I'm afraid it won't work. Replacing a dry sugar with a liquid one will change the texture, the recipe would have to be reworked.

        Reply
    16. Savarna

      June 12, 2018 at 7:34 am

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

      Reply
    17. Savarna

      June 12, 2018 at 7:50 am

      Could I use rice flour?

      Reply
      • Thomas

        June 14, 2018 at 2:36 pm

        Hi Sarvana,
        I doubt buckwheat or coconut flour will work here. I plan to update the recipe to make it gluten-free in the future but it needs to be fully reworked unfortunately.

        Reply
        • Claire Amber

          July 01, 2020 at 1:55 am

          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.

          Reply
    18. Hayley

      June 14, 2018 at 2:32 pm

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

      Reply
    19. Melanie

      June 19, 2018 at 10:09 am

      Do you know the calories per serving ?

      Reply
    20. Cassandra

      July 16, 2018 at 2:22 am

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

      Reply
      • Thomas

        July 16, 2018 at 5:45 am

        I'm afraid it won't work, you won't get the same crispy/crunchy texture. I have plans to update this recipe to make it gluten-free but keto-friendly might be difficult.

        Reply
    21. Anna Marisa

      July 23, 2018 at 10:23 am

      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.

      Reply
      • Thomas

        July 23, 2018 at 4:36 pm

        Thanks Anna! I'm happy you like the recipes 🙂

        Reply
    22. Marisa

      August 15, 2018 at 10:17 am

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

      Reply
    23. Salina De Donder

      September 17, 2018 at 6:49 pm

      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 😀

      Reply
      • Thomas

        September 18, 2018 at 4:09 pm

        Hi Salina,

        Thanks for the kind words 🙂 I'm glad you like the recipes here and that it helps you!
        I checked the "schuddebuikjes", the packaging is pretty funny, they are using a milk box?!

        Reply
    24. Brandy

      January 20, 2019 at 6:16 pm

      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?

      Reply
      • Thomas

        January 23, 2019 at 5:46 pm

        Hi Brandy,
        I'm afraid adding protein powder will result in soft, not crunchy cereals. Plus the flavor won't be as good.

        Reply
        • Brandy

          February 04, 2019 at 2:02 pm

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

          Reply
          • Thomas

            February 07, 2019 at 3:26 pm

            They will crisp up as they cool 😉

            Reply
    25. Janine

      January 28, 2019 at 5:22 pm

      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!

      Reply
      • Thomas

        January 30, 2019 at 3:26 pm

        Hi Janine,
        The baking soda is activated with the sugar. I found a combination of both yielded the best results, the baking powder makes them lighter and the baking soda crunchier + helps them caramelize.

        Reply
    26. Julia

      February 20, 2019 at 7:08 pm

      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 !

      Reply
      • Thomas

        February 22, 2019 at 7:38 am

        Thanks Julia! Glad you liked the cereals (or cookies in your case :)!

        Reply
    27. Jessi

      February 20, 2020 at 12:19 pm

      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.

      Reply
      • Thomas

        February 23, 2020 at 5:45 am

        Hi Jessi,
        I have to admit I'm not sure how light spelt flour is made. So I don't know if it's simply ground spelt or if it goes through another process.

        Reply
    28. Ksusha

      April 03, 2020 at 9:32 am

      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?

      Reply
      • Thomas

        April 04, 2020 at 8:21 am

        One serving is what actually fills you up, it's up to you 🙂

        Reply
    29. Irene Smeltz

      April 23, 2020 at 5:29 am

      5 stars
      Loved it thanks

      Reply
    30. Claire Amber

      July 01, 2020 at 1:56 am

      5 stars
      Thanks, so much, for posting about this recipe, Thomas! It's brilliant and I'm looking forward to giving it a try. I particularly like the flavor variations that you suggested and might have to try those, as well.

      Reply
      • Thomas

        July 16, 2020 at 7:01 am

        You're welcome, thanks for your kind words! 🙂

        Reply
    31. AJ

      November 22, 2020 at 7:14 am

      4 stars
      Wow! Great recipe, exactly what I was looking for - quick, simple and healthy homemade vegan cereal. I used coconut sugar but is there any way I could cut the sugar down at all? If I halved the sugar amount, would that be ok? I found them very sweet and only realised afterwards that the portion I had consisted of 28g of sugar! This would be perfect if I could make it less sugary.

      Reply
      • Thomas

        November 26, 2020 at 8:06 am

        Thanks AJ!
        I'm afraid reducing the amount of sugar will affect the texture, and probably the crispiness as well. You could try with 30% less but I would not go over that.

        Reply

    Trackbacks

    1. Homemade Chocolate Peanut Butter Cereals - Full of Plants says:
      August 17, 2016 at 7:33 am

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

      Reply

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