Cereal: a classic American breakfast. Crunchy, sweet, convenient and fun to eat, cereal comes in countless varieties — fruit-flavored, chocolate, plain, low-sugar, gluten-free — there’s something for everyone. I ate cereal every morning through high school and college, until I switched to a Paleo lifestyle. I don’t miss the bloated feeling or the sugar crashes, but I still love a good crunchy breakfast when it’s made the right way.
I used to reach for Vanilla-Almond Special K with vanilla almond milk or Quaker Granola with yogurt. Those mornings felt comforting then, but the digestive discomfort and energy dips weren’t worth it. Now I prefer breakfasts that keep me satisfied and energized.
If you’ve been following my recent posts, you’ll notice lots of breakfast recipes — and for good reason. A reliable, tasty morning meal sets the tone for the whole day. For anyone who loves a crunchy, slightly sweet breakfast, here’s a homemade alternative to boxed cereal: Coconut Sugar Cinnamon Puffs.
These puffs are lightly sweet, warmly spiced with cinnamon, and crunchy when baked small. They come together quickly with simple pantry ingredients and store well in an airtight container, making them perfect for busy mornings. Serve them with almond or coconut milk and fresh fruit for a satisfying bowl.
Coconut Sugar Cinnamon Puffs
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Mariel Lewis
- Total Time: 42 mins
- Yield: 3 cups 1x
Description
Coconut Sugar Cinnamon Puffs are a simple Paleo-friendly cereal you can make at home. They’re gluten-free, easy to prepare, and perfectly spiced with cinnamon.
Ingredients
Units
Scale
- 1 1/4 cups almond flour
- 3 tbsp coconut flour
- 2 tbsp coconut palm sugar
- 1 tbsp cinnamon
- 1/4 sea salt
- 1 egg white
- 1/3 cup honey
- 3 tbsp melted coconut oil
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the almond flour, coconut flour, coconut palm sugar, cinnamon, and sea salt. Mix well and set aside.
- In a separate bowl, whisk the egg white, honey, and melted coconut oil until combined. Pour the wet mixture into the dry ingredients and stir until the dough is smooth and free of lumps.
- Form small balls about 1/2 inch in diameter (smaller puffs will bake up crunchier). Place them on the prepared baking sheet, leaving space between each puff so they don’t stick together while baking.
- Bake for about 17 minutes, or until set and lightly golden. Allow the puffs to cool completely, then store in an airtight container. Serve with almond or coconut milk and fresh fruit, if desired.
- Prep Time: 25 mins
- Cook Time: 17 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American