Are you on the hunt for sugar-free breakfast recipes? Your entire family will love this easy grain-free cinnamon crunch.
This homemade pantry recipe is just one of many sugar-free and grain-free granolas I have on Ditch The Carbs. Take a look below at all the other flavours that we've whipped up to make things easier.
Jump to:
Sugar-Free & Grain-Free Cinnamon Crunch
I've been promising to post this recipe for a while, so here it is. Sugar-free and grain-free cinnamon crunch with a hint of vanilla, is absolutely divine.
I have to stop my children from eating it straight from the jar. They eat it for breakfast with berries and unsweetened yoghurt or sprinkled on whipped cream for a quick and healthy dessert.
We all want something quick in the morning and are so used to pouring something from a packet, this is a great healthy alternative. I make a big batch every few weeks with whatever mixture of seeds, nuts and coconut I have in my pantry at the time.
More Low-Carb Breakfast Recipes ...
What Pantry Ingredients Do You Need For Grain-Free Cinnamon Crunch?
I have given a selection of nuts and seeds in the home-made grain-free granola recipe below, but in fact, it is pretty adaptable pantry recipe. If you can't find some of the ingredients, simply use whichever seeds and nuts that you can find, and you can tolerate.
When possible, try and find thread coconut or coconut chips as it gives a really beautiful texture and crunch.
TOP TIP: I often add walnut halves or chopped raw almonds AFTER it has been baked, to add variety and texture.
If you haven't seen my previous grain-free granola/muesli recipes take a look at the original Grain-Free Granola and an all-time favourite Chocolate Grain-Free Granola. I especially encourage you to read the post here on why you need to ditch the cereals and the 5 myths that cereal is good for you.
What's Wrong With Boxed Cereal?
If you understand what is wrong with cereals and how they are marketed, you will understand what is wrong with modern food production. See how companies turn a cheap grain into a socially acceptable breakfast food.
Cereals today are more akin to a dessert than a breakfast meal.
And remember that grains are used to fatten cattle, so stop grazing unless you want to be the size of one. And try to pledge never to feed your children cornflakes and cereals again.
Read more: Why is breakfast the new dessert?
More Healthy Pantry Breakfast Recipes - No Sugar, No Gluten, Low-Carb And Keto
So if you are brand new here, granola may not be your thing, maybe pancakes and waffles are more appealing right now.
I've got you covered too. Here is a selection of the most popular healthy breakfast recipes.
More recipes you may like:
- Grain-Free Granola Bars are great for a breakfast on the go or for school lunches
- Chia breakfast 4 ways - mocha, berry, coconut and chocolate
- Top 20 Low carb Breakfasts
- Basic pantry grain-free granola recipe
- Almond flour pancakes with berries and cream
LOW-CARB BREAKFASTS: Who else wants to start their day the easy way? There's even an egg-free chapter for you too - DON'T WAIT - BUY NOW
📖 Recipe
Home-made Grain-Free Cinnamon Crunch - no sugars!
Please rate this recipe
Calculate ingredients
Ingredients
Cinnamon Crunch
- 150 g (¾ cup) coconut oil melted
- 1 eggs - medium
- 2 teaspoon vanilla extract
- 3 teaspoon ground cinnamon
- 2 tablespoon granulated sweetener of choice or more, to your taste
- 2 tablespoon coconut flour
Nutty Base
- 650 g (1.5 lb) mixed nuts seeds and desiccated/shredded coconut. Quantities given are all approximations and as a guide. You can really use whatever you have in your pantry.
- - as an example I used the following for the photo shown -
- 250 g (2 ½ cups) desiccated/shredded coconut threads or chips
- 100 g (1 cup) pumpkin seeds
- 100 g (1 cup) ground flaxseed/linseed ground
- 100 g (1 cup) almonds (whole) chopped
- 100 g (1 cup) sunflower seeds
Instructions
Cinnamon Crunch
- Mix all the ingredients.
Nutty Base
- Place all the nuts, seeds and coconut in a huge baking dish then pour over the cinnamon crunch.
- Mix gently with a serving spoon.
- Bake at 180C/350F for 30 minutes but you MUST turn the mixture over every 3-4 minutes to avoid the coconut from burning. You do not want an expensive mistake on your hands. Adjust your oven according to how fast it is cooking.
- Store in an airtight container in the fridge. Will keep for 3-4 weeks. Sotre in the freezer for up to 3 months.
Notes
- Nutrition values will vary widely for this recipe depending on which seed/nuts you add and how much.
- Use the nutrition panel as a guide only.
- I have calculated the values using a ½ cup (43g) but will depend on how much you use for breakfast (maybe more) or as a dessert on berries (maybe less).
Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
Want to start low-carb FAST?
Subscribe to my FREE newsletter service and get instant access to the FREE Low-Carb FAQ & Diet Sheet as a subscriber bonus. You also receive secret discount codes for subscribers only.
You also are agreeing to our Privacy Policy
Rebecca
Just made this & it is delish! Put it in zip lock bag in refrig. Tastes great w blueberries & SF almond milk. Very satisfying. Have Question: hoe much is a serving?
Libby www.ditchthecarbs.com
"I have calculated the nutrition values using a 1/2 cup (43g) but will depend on how much you use for breakfast (maybe more) or as a dessert on berries (maybe less)."
Lyndz
It says to store in an airtight container in the fridge (3-4 weeks) - but in the comments you say that you don't and that the coconut oil could make it rock hard in the fridge...so what is the best way to keep it and how long would it last in the pantry?
Julia
Hi! Just made this tonight and it turned out great! One quick question... I used butter instead of coconut oil - do you think I should store it in the fridge? Thank you!
Julia
Oh I also meant to mention that I omitted the sweetener and also added some dried ginger. So good! 🙂
Libby www.ditchthecarbs.com
Yes I would. I bet it tastes amazing with butter - yummmmmm.
Sheena Jarvis
Just made this for the first time. Stirring every 4 minutes was a pain, but the payoff is definitely worth it! Love the taste, and my kitchen smelled wonderful after baking this. I made it in a 9 x 13 pan, so it didn't come out as crispy as baking in a flat sheet would have done, but it still tastes fantastic!
Sassy
Can butter be used in place of coconut oil? Coconut gives me awful anxiety so I cannot use it.
Libby www.ditchthecarbs.com
Butter would taste amazing, however you would have to store it in the fridge once it was cooked so it doesn't go rancid. You could even try making this without an added fat, it would be just a crispy yummy granola.
Jeanette Clayton
I decided to cook it on a simmer mat on my wood stove and it's great...I will have to exercise great self control in eating it... I'm going to try it with some nudie coconut yogurt for breakfast
You must be so busy keeping track of all these blogs...I can't even keep up with everything on the Facebook site.. btw I can't figure out how to post something just on the closed support site without it getting to the greater Facebook community...can you please tell me
Thanks so much for all your hard work
Libby www.ditchthecarbs.com
My time sure is spread thin, I have to have a routine to follow otherwise I can get sucked into Facebook all day long and never achieve anything over here on the website. Anything you post in the closed group should be private, and only available to members in the group. It's such an amazing place, everyone is so incredibly supportive of one another.
Jeanette Clayton
Libby, my cinnamon crunch has set really hard in the fridge...does this mean that I haven't cooked it enough?
Libby www.ditchthecarbs.com
I don't keep mine in the fridge, I keep it in the pantry. It sounds like the coconut oil has gone rock solid in the fridge.
Jamie
My daughter is allergic to eggs and almonds. Could I substitute a 'flax egg' for the egg? Could I use pecans or walnuts for the almonds?
Libby www.ditchthecarbs.com
You could actually omit the egg altogether. And yes, you can substitute any nuts or seeds that you prefer in any of my granolas. They are very adaptable recipes.
dixiegirl4Christ
So when you say other seeds, what have you used that has worked? I'm thinking adding hemp & sesame would be easy, but would chia work with its absorbing difference?
Bee pollen or goji berries in small quantities could work too.