This homemade healthy cereal has a sweet cinnamon flavor that's reminiscent of your favorite childhood cereals. Made with toasted quinoa, sliced almonds, and a mix of superfood seeds, it forms natural crunchy clusters as it cools and is packed with nutrients in every bite.
Nothing compares to a bowl of cereal as a late-night snack (or an impromptu dinner). So many store-bought cereal options are loaded with sugar and processed ingredients, so naturally (pun intended), I had to create a vegan and gluten-free alternative.
The inspiration was Purely Elizabeth's superfood cereal. I kept the chia seeds and sliced almonds but swapped in toasted quinoa and hemp seeds for a lighter, oat-free version. The cinnamon is the best part as it flavors the milk as the cereal sits. There's something nostalgic about slurping cinnamon milk straight from the bowl.
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Ingredients for homemade healthy cereal
- White quinoa: cooked and toasted in the oven first to remove moisture and create a light and crisp base. Red or black quinoa also works, but is more bitter in flavor.
- Sliced almonds: adds crunch, healthy fats, protein, and fiber
- Hemp seeds: add protein, omega-3, and omega-6 fatty acids
- Chia seeds: add fiber and help bind the clusters together
- Flaxseed meal: golden flaxseed meal adds a subtle buttery flavor and additional fiber
- Coconut sugar: adds a light caramel sweetness to the clusters
- Pure maple syrup: adds sweetness but also helps clusters form as the cereal cools.
- Cinnamon: the ingredient that makes this recipe, it adds warmth and depth to each bite, don't skip it.
- Salt: a pinch of sea or iodized salt ties everything together.
How to make homemade healthy cereal
1. Toast the quinoa
Spread 1 cup of cooked quinoa evenly on a parchment-lined baking sheet and bake at 350°F for 15-18 minutes until it starts to dry out and crisp slightly. It shouldn't be fully toasted yet, just dry enough to work with.
2. Mix the cereal ingredients
When the quinoa has about 2 minutes left, add all remaining ingredients to a large mixing bowl. Add the quinoa straight from the oven and stir until everything is evenly coated.
3. Bake again
Reduce oven temperature to 315°F. Spread the mixture back onto the baking sheet and bake for another 15-20 minutes until the almonds are golden
4. Cool, untouched
Remove from the oven and let sit for at least 15 minutes without stirring. This is how the clusters form, so don't dig in too early.
Add-ins and toppings
A few ways to customize the cereal or add to your bowl:
- Peanut butter: drizzle over the cereal after baking for a nutty and salty finish
- Rolled oats: add up to ¼ cup of gluten-free rolled oats to the mixture before the second bake for extra heartiness
- Nuts: cashews, pecans, or walnuts all work well
- Dried fruit: goji berries, raisins, chopped dates, or dried cranberries. Add after baking so they don't burn.
- Pumpkin seeds: add before baking for an extra crunch
- Fresh fruit: add sliced banana or fresh berries to the bowl when serving
- Chocolate: Drizzle melted dairy-free chocolate, dark chocolate, vegan white chocolate, or dark chocolate tahini over the cooled cereal for a dessert spin
Ways to enjoy superfood cereal
Anything you'd eat granola with, this works too. A few favorites:
- Bowl of cereal: top with your favorite plant-based milk and fresh fruit
- Yogurt bowl: sprinkle over vegan vanilla yogurt with fresh berries
- Smoothie or açaí bowl: use as a topping for added crunch and texture
- By the handful: it's good enough to eat straight from the jar
How to store
Once the cereal has completely cooled, store it in an airtight container at room temperature for up to two weeks. Make sure it's fully cooled before sealing; if it's warm when storing, the steam will soften the clusters.
Try these next
- Easy 7-Ingredient Coconut Cashew Granola
- High Protein Avocado Toast Recipe
- Blueberry Cheesecake Overnight Oats
📋 Recipe
Homemade Healthy Breakfast Superfood Cereal (Vegan)
Equipment
- mixing bowl + spatula or wooden spoon
- baking sheet + parchment paper
- measuring cups & spoons
Ingredients
- 1 cup white quinoa, cooked
- ½ cup sliced almonds
- 2 tablespoons EACH of hemp seeds, flaxseed meal, and chia seeds
- 1 tablespoon coconut sugar
- 1 tablespoon pure maple syrup
- ½ teaspoon cinnamon
- pinch iodized or sea salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. Spread the cooked quinoa evenly on the baking sheet and bake for 15-18 minutes until it starts to dry out and crisp slightly.
- When the quinoa has about 2 minutes left, add all remaining ingredients to a large mixing bowl. Add the quinoa straight from the oven to the bowl and stir until everything is evenly coated.
- Reduce oven to 315°F. Spread the mixture back onto the baking sheet and bake for 15-20 minutes or until the almonds are golden.
- Remove from the oven and let sit for at least 10 minutes, undisturbed. This is how the clusters form.
Notes
If you made this recipe, share your experience and what your go-to cereal toppings are in the comments below. xo, Morgan
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