This Paleo Cracklin’ Oat Bran Cereal is a lighter, grain-free take on the classic crunchy cereal. It’s free of grains, gluten, and dairy, yet still delivers the same toasty, cinnamon-molasses flavor and satisfying crunch. Perfect for a quick, wholesome breakfast or snack.
When my dad visited he asked for a homemade version of this cereal. I love transforming indulgent store-bought foods into unprocessed, healthier options. Because Paleo excludes grains, I substituted almond flour for oats and bran — it makes an excellent base. The shredded coconut, molasses, and cinnamon provide the classic Cracklin’ Oat Bran flavor, and I swapped soybean oil for coconut oil for a cleaner fat profile. The ingredients combine to create a similar texture and taste to the original, but with real-food ingredients.
If you’re familiar with the original cereal, you know it’s hearty and crunchy — and this version is no different. It bakes into crisp squares that stay crunchy when cooled. My dad loved it so much he took a whole batch home!
Don’t be intimidated by homemade cereal — this recipe is simple. Everything is mixed in one bowl and baked in under an hour. Once cooled, store the pieces in an airtight container for easy breakfasts all week. If you can mix cookie dough, you can make this cereal. It’s a great recipe to try whether you follow Paleo or just want a less-processed cereal option.
- Paleo Cookie Crisp Cereal
- Nut Free Paleo Cocoa Puffs
- Paleo Cinnamon Toast Crunch
Paleo Cracklin Oat Bran Cereal
Ingredients
- 1 ½ cups almond flour
- 1 cup finely shredded unsweetened coconut
- ½ cup coconut sugar
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 tablespoon molasses
- 1 egg
- ¼ cup coconut oil
- ¼ cup maple syrup
Instructions
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Preheat oven to 325°F (163°C) and line a sheet tray with parchment paper.
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In a large bowl combine the almond flour, shredded coconut, coconut sugar, salt, and cinnamon. Add the molasses, egg, melted coconut oil, and maple syrup. Stir until well combined.
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Spread the mixture onto the prepared sheet tray and press into an even rectangle. Bake for 30 minutes, then remove and cut into squares (about 11 by 8). Flip all pieces over and rearrange so edge pieces move to the center and center pieces move to the edges for even baking.
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Return to the oven and bake for another 15 minutes. The pieces will be soft when they come out but will crisp as they cool.
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Allow to cool completely, then store in an airtight container.
Nutrition Information
Carbohydrates: 40g
Protein: 15g
Fat: 49g
Fiber: 9g
Sugar: 22g
