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.
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:
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
Home-made Grain-Free Cinnamon Crunch - no sugars!
Please rate this recipe
- 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) flaxseeds/linseeds ground
- 100 g (1 cup) almonds chopped
- 100 g (1 cup) sunflower seeds
- Mix all the ingredients.
- 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.
- 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).
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