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.
Grain-Free Cinnamon Crunch
In this post you will learn:
- What simple pantry ingredients do you need?
- What’s wrong with boxed cereal?
- Why is breakfast the new dessert?
- Why do they feed grains to fatten animals?
- More Healthy Pantry Breakfast Recipes – No Sugar, No Gluten, Low-Carb And Keto
- Sugar-free grain-free cinnamon crunch recipe
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 – CLICK HERE
Home-made Grain-Free Cinnamon Crunch – no sugars!
Ingredients
Cinnamon Crunch
- 150 g coconut oil melted
- 1 egg
- 2 tsp vanilla
- 3 tsp dried cinnamon
- 2 tbsp granulated sweetener of choice or more, to your taste
- 2 tbsp coconut flour
Nutty Base
- 650 g 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 desiccated/shredded coconut threads or chips
- 100 g pumpkin seeds
- 100 g flaxseeds/linseeds ground
- 100 g almonds chopped
- 100 g 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 1/2 cup (43g) but will depend on how much you use for breakfast (maybe more) or as a dessert on berries (maybe less).
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Rebecca says
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 says
“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 says
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 says
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 says
Oh I also meant to mention that I omitted the sweetener and also added some dried ginger. So good! 🙂
Libby www.ditchthecarbs.com says
Yes I would. I bet it tastes amazing with butter – yummmmmm.
Sheena Jarvis says
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 says
Can butter be used in place of coconut oil? Coconut gives me awful anxiety so I cannot use it.
Libby www.ditchthecarbs.com says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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.
Terri Cook Allan says
I am not a coconut fan is there anything else I can use besides coconut flour and oil, or are these not super coconutty
Libby www.ditchthecarbs.com says
It is heavily based on coconut so it would be a completely different recipe, but you could try to adapt the recipe by using your own mix of seeds and nuts instead.
Jacqui Crossley says
Hi Libby, I made this yesterday and I must say it is gorgeous. Tastier than any bought low carb cereal. I baked it in 3 batches in the oven for about 8 minutes each side on 180° fan forced and it came out perfect. I have it with 50g plain yoghurt mixed with 1 scoop Nuzest Vanilla powder. Thanks for all your lovely recipes! Jacqui 🙂
Carol says
I love this recipe; thank you! I have my 3rd batch in the slow cooker right now. I cook it for 2 hours, stirring every 30 minutes. The most important thing is to leave the cover cracked open a bit.
Maybe it is the cooking method that I used, but I found the granola to be a little bit greasy. For this batch I cut the coconut oil down to 100 g and we will see how that goes. I also increased the vanilla and the cinnamon (I actually used apple pie spice.) It is so fantastic to be able to eat granola again!
Libby www.ditchthecarbs.com says
Thank you so much for letting us all know this recipe works in the slow cooker. This will be so useful as it is summer there and I cannot stand having the one on, but I have to every so-often to make granola for my husband and children. I am giving it a whirl this week. Carol you are a star xxx
Randa Tadros says
Inspite of your warning I burned mine. I cooked it for 15 min and had to leave for church and came back and cooked it some more. I think it was good after the first 15 min. Debating where or not to throw it. I do find it greasy so I may use less oil. The 150g came to 3/4C. I used liquid coconut oil as this is what I had. Wondering if it would cook on the stove. Having to stir every 3 min which I did out of the oven is a bit of work. I think also I couldn’t tell the color. Also, how about butter instead of oil?
Lauren says
Hi Libby,
Have made a lot of your recipes and love them! This one concerns me a bit- just made it it comes to 420 carbs for the entire serving. Cocunut seems to be the culprit at almost 225 carbs! When I divvy it up it comes to 13 carbs for a tiny ounce. As a T1Diabetic not sure this works. I used the same proportions and type of nut you suggested. Am I missing something or is this just not as low carb as I was thinking?
PS the Fathead pizza is amazing!
Libby www.ditchthecarbs.com says
Great question. I think you may have selected the sweetened variety of coconut perhaps? Or are you looking at the values for the entire recipe and not calculating for a serving size? I have just checked again, and can confirm my nutrition panel is correct. Even one cup of unsweetened desiccated coconut is only 19.6g total – 13.5g fibre = 6.1g net carbs but of course we are not using 1 cup, nor are we using purely coconut so when you use a mixture of nuts, seeds, coconut oil and all the other ingredients that go into cinnamon crunch, brings it to 6.9g total carbs – 5g fibre = 1.9g net carbs for the serving size of 1/2 cup (43g). Of course nutrition values may vary due to variations in the combinations of seeds and nuts you choose to use. Here is a link to one reader who sent in their blood glucose readings after having my grain-free granola (individual results may vary). Thanks for checking.
Helen says
This is great with a few spoonfulls of full fat Greek Yogurt and a handful of either blueberries or raspberries as a breakfast. thanks so much for the recipe.
Katrina says
Hi Libby
I love Lewis Road Creamery Double Cream on this instead of yoghurt. Is this OK or am I consuming way more carbs by doing this?
Libby www.ditchthecarbs.com says
Most cream and unsweetened yoghurts are about 4% carbs so cream would be wonderful, rich and filling. The only thing you will be missing out on, is the improved gut health from the beneficial bacteria in the yoghurt. Just check the label on the cream to confirm it is 4% or thereabouts, and check you don’t overdo the volume (and hence total carbs).
Elizabeth says
Do you think this would tast ok without the sweetener
Libby www.ditchthecarbs.com says
Yes it would be lovely. You can play around with this recipe so easily as it is so adaptable to everyones +/- sweet tooth or +/- extra spices.
Dianne Hardman says
Thanks for this recipe. I love this – it is my go to for brekkie all the time I sprinkle it on top of my yoghurt and berries for a great crunch. Have made 3 batches so far. I add the coconut flakes about 5 mins before the end of the cooking time, and I sub macadamia nut oil for the coconut oil.
Mary says
I made the Cinnamon Crunch and it is a hit 🙂 what a treat for breakfast with plain Yoghurt. Reminds me of Chocolate Crackles from childhood days. 🙂
Tracy Mighell says
This looks amazing & will try & make it tomorrow ( Hubby is sooooo sick of eggs & this will be a great change ) – Can you pls advise if the carb content in the nutitional panel is nett or I need to minus the fibre. In Australia all the acrb counts on things are nett
Also what would you serve it with – almond milk, yoghurt? & would you need to take these carb counts into play
Thanks heaps
Libby www.ditchthecarbs.com says
All my nutrition panels are total carbs so simply deduct the fibre to give you the net value. I would serve with unsweetened yoghurt and berries or almond milk, or coconut cream. I’m sur eh will love it, and yes, sometimes we need a change from eggs. Have you tried my keto waffles? A treat for the weekend perhaps.
TheGiantGirl says
Ha ha! Turn every 3-4 minutes. Read it, understood it, but the phone rang. Crispy charred coconut in 5 minutes. Love your site. I have done LC diets with terrific weight loss for 32 years, but always eventually fellback in to bad habits and regained the weight. I hated baking with weird highly processed ingredients – whey protein powders and the like. Your recipes are fabulous. Real food, minimally processed ingredients and delicious. Thank you, thank you, THANK YOU! I have confidence that with these recipes and lunch box ideas, LC really can become my lifestyle, and not just my weight-loss diet.
Libby www.ditchthecarbs.com says
Thank you 🙂
Janelle says
Oh my God – this is the best grain free breakfast ever…particularly if you’re sick of eggs. So delicious. Can’t wait for breakfast tomorrow. Thanks so much.
Vicki says
Holy Moly, this is fabulous! I have to admit that I might be addicted. The coconut threads give a great crunch (a texture severely lacking in a low carb diet), and the flavor is so good. Yes, I love cinnamon. I can’t decide if I like it better with milk and berries, or on top of my homemade yogurt. I can’t wait to have my grandchildren try this. Love!
Debbie Collins says
Excellent recipe, my partner and I are working our way through our first batch. So nice to have cinnamon crunch and yogurt for LCHF breakfast instead of yet more eggs!
roberthasler says
That was amazing – just made a huge batch with lots of seeds, chia seeds, cacoa nibs – had a bowl straight away with heavy cream and strawberries. Thanks for sharing.
Jen says
Hi Libby, I made this just now and it smells divine. Do I wait for it to cool before putting it in a jar in the fridge, it seems a little wet.
Libby www.ditchthecarbs.com says
Yes you must wait to allow it to cool completely before it goes into a jar to let any steam escape and to make sure the coconut oil soaks back into the mixture of seeds and nuts. It should be a lovely crunchy texture.
Sharon says
I really miss my morning cereal since being on a low carb WOE and this would be amazing!!….except the coconut. I can handle the coconut oil I’m sure but not the shredded coconut. Since this seems like a main component of the recipe I wasn’t sure if you might have suggestions for a substitution?
Libby www.ditchthecarbs.com says
Sorry the main component is coconut although you could adapt it and make a similar version just with seeds and nuts that you can tolerate. That would be fairly easy to do and yummy.
Carol Garza says
Made it. Love it! I come up with about 2 net carbs per 1/4 cup. Can you tell me where you got your carb info for the coconut chips? Or what carb count you used for them? Thanks.
Tasha Miller says
Is it 6.9g of carbs before or after subtracting the 5g of fiber? I am doing 20g< of carbs daily so I need to know if this fits in my macros. Thank you!
Libby www.ditchthecarbs.com says
All my nutrition panel are total carbs.
Tasha Miller says
Thank you so much! So, I would count 1.9g net carbs. This is incredible, my husband LOVES it!
Jo says
Love this stuff. Made it for the first time last night.
Ate the first portion before cooking it.. Couldn’t help myself!
But then I had a problem – I have a tiny halogen tabletop oven, and would have had to do about 4 batches, stirring every 4 mins. No way. Life is too short.
So instead, I have spread it in the dehydrator, and it has worked like a charm.
Had a dehydrated portion for breakfast, and it had crunched up nicely.
Only problem is that it hasn’t toasted the coconut flakes, so will have to see if I can get pre-toasted flakes next time.
newleafmomma says
Oh my, the smell!! I could make this every day just to make my home smell this good! And yes, the taste is just as addictive. Thanks for another amazing recipe!
newleafmomma says
I wanted to update… I made this again, but subbed an 1/8th cup of flax meal in the crunch coating for the flax seeds in the mix, and it created awesome clusters!
Amy says
Thank you so much for this recipe. It is absolutely delicious!
Nicole says
Any suggestions for something other than coconut oil? I just haven’t started to use it yet and want to use something with less fat. Thanks!
Libby www.ditchthecarbs.com says
You could probably even dry roast the granola but it is the coconut oil which is so beneficial and the higher fat will keep you fuller for longer. Have a read of this post which may help you overcome your fear of fat.
Jeanetta says
What is the U.S. measurement for the coconut oil? Thanks!
Kirsten Dangler says
Libby
It says 2 tsp of vanilla. Is that vanilla extract?
Libby www.ditchthecarbs.com says
I leave that up to each reader as there are so many types of vanilla these days. Personally I use vanilla paste which is made with vanilla beans.
Kelly says
How much saturated fat is in this recipe?
Janet Mitchell says
coconut four should be corrected to coconut flour
Libby www.ditchthecarbs.com says
Done, thanks for being eagle eyed for me 🙂
Marsha says
I’m confused about the egg? Do you mix the vanilla, egg, almond flour, coconut oil and stevia… Then pour over all the nuts and mix then bake?
Libby www.ditchthecarbs.com says
Yes, it coats the seeds, coconut and nuts beautifully.
Marsha says
Its in the oven and smells heavenly!!! I miss the crunch of cereal… This should satisfy. Thanks so much
Ashleigh says
Hello, thanks for posting this recipe! Do you have any suggestions for converting this to a slice/muesli bar type recipe? I’d like to be able to grab a piece and take it to work with me. Thanks 🙂
Libby www.ditchthecarbs.com says
Ashleigh take a look at my sugar free and grain free granola bars. All you need to do is add the same spices from this recipe to the granola bars. Drizzle with some dark chocolate if you want to make them extra special.
Sarah says
So…do you actually pour this in a bowl with milk and eat like cereal? You mentioned that your kids eat it out of the jar but in the picture it looks like cereal…
Libby www.ditchthecarbs.com says
Yes you can serve it like regular cereal with milk, or unsweetened yoghurt with some low sugar berries. My children also eat it out the jar, but they do put it in a little cup, I won’t allow them to double dip. I’m too much of a clean freak to allow that.
Sheila says
Can you serve this hot – like you would oatmeal?
Libby www.ditchthecarbs.com says
That would be amazing. If you want the cinnamon crunch to be soft, then warm the milk and granola together. If you still want a bite and a crunch, then just pour warm milk over the granola. What a perfect idea for winter.
Tasha says
Is the total carb 6.5 after you subtract the 5g of fiber?
Molly says
Hi,
Could you use anything to replace the coconut flour? I’m having trouble getting it. Would gram (chickpea) flour work?
Thanks
Libby www.ditchthecarbs.com says
You could just make the plain grain free granola that doesn’t use coconut flour and add some cinnamon. But see if you can get coconut flour as it is used in so many low carb recipes. You can buy
coconut flours
online also.Elanor says
I was wondering if you could do this in a pot on the stove with constant stirring (similar to roasting almonds) rather than in the oven?
Libby www.ditchthecarbs.com says
I’d never thought of that but yes I guess that would work. Maybe using a smaller volume to it’s easier to stir.
Katrina says
I made this this morning, and it was amaaaaaazing. I’ve been LCHF for about seven months, so I haven’t had cereal in quite a while. Thanks for this. I will be making it again and again ?
Mel says
Mm made this exactly the same as your recipe the other night and the whole house smelt amazing. I only need 1/3 cup servings on a small scoop of yoghurt for brekkie. Sooo delicious!
Kristina says
Am I the only one who can’t figure out how to convert this to US measurements?? I wanted to make it so badly 🙁 I tried google, by the way.
Bron says
Hi Libby
I am wondering why you need to store it in the fridge?
I have just made a batch and it tastes amazing. Does it just last longer in the fridge? Does it not so soggy?
Thanks Bron
Libby www.ditchthecarbs.com says
Hi Bron, it really only needs to be in the fridge so the coconut oil or egg doesn’t go off or start to settle at the bottom of the jar. In winter you could probably get away with it in your pantry.
Annie says
I have just finished making this ! The smell was heavenly. Waiting for it to cool so I can taste it. It did brown a little too much in places inspite of a 4 minute timer – putting macadamias in it caused some of that. Next time I will do it at a lower temperature. Mmmmmmmm
Kelly Seach says
what do you think about adding some rolled oats or activated groats to this mix?
Libby www.ditchthecarbs.com says
I don’t use oats at all as they are far too high in carbs and I avoid all grains (read why here).
Paula says
Hi Libby, Just curious as to why you add an egg to the recipe… is it to help coat the seeds/nuts better? Thanks.
Libby www.ditchthecarbs.com says
Yes. The egg, coconut oil and coconut flour adds the ‘crunch’ and helps it stick together.
Vivienne says
Hi Libby,
Back when I used to make toasted muesli for the family (before changing our diet!), I used to make it in the slow cooker to decrease the risk of it burning and because it needed less oil. It can still burn if you have a ‘hot’ slow cooker like mine and forget to stir occasionally.
Have you tried using a slow cooker for your take on toasted muesli?
Libby www.ditchthecarbs.com says
No I have never even though of using the slow cooker, what a fabulous thought. I’ll try that with my next batch and see how it goes. Thanks for the brilliant idea 🙂
HG says
So did the slow cooker work? I have trouble standing for even short periods of time and have changed several recipes over. If so, can you post. I had to reinvent the wheel, especially when you do it so well.
Libby www.ditchthecarbs.com says
I haven’t tried it yet but will post an update as soon as I do.
Jeanette Clayton says
Libby, can I use an air fryer to cook this?
Libby www.ditchthecarbs.com says
I’m pretty sure that would work. I often make mine in the slow cooker if I don’t want the oven on so the theory should be the same in the air fryer. Let me know how you get on.