Crispy Cinnamon Flax Cereal! {Low Carb & Gluten Free}

Failure is for winners

Did you know that some of the best inventions of our world have been born our of epic failures? Take, for instance, bubble wrap.  The cushy plastic packing material that also doubles as a fun-for-hours stress release, was actually designed to be trendy wallpaper. Go figure.

But awesome failures aren’t just for weird science stuff. It works for food, too!

Example: this crunchy flax cereal.

I honestly think my cereal has burned every time, yet in the morning it’s amazingly delicious and crisp. Even when I made this cereal again yesterday I was like “This is it. This is the day I have burned this cereal past the point of edible” but the next day it was still good!

And when I say “burned”, I mean it. The sight, the smells, and all of the other senses that tell you it’s baked too long are present, until the next morning when it’s aged to the perfect cereal.

How is it possible? It just is!

That’s Life.

The flavor and texture of this cereal isn’t cinnamon toast crunch, but rather Cinnamon Life (!!!) which is, in my opinion, a superior cereal choice. This stuff is crisp with a unique mouthfeel that just reminds me of Life and I don’t know why. It just does!

But to get that signature texture, we need to take it to the edge of “over-cooked” and let it dry out overnight.

Let’s talk temps°

When baking your squares of copycat Life, it’s important to bake it for a short period of time at 350°F and then at 325°F for the remaining time. This keeps your edges from burning (for real) while the cereal dries through to the center.

Post-baking, the cereal will be soft and crumbly. You will think you burned it because the edges will be very dark. It might even smell slightly burnt. Press on, please. It’s worth it.

Yes, you want it to be dark and you may get afraid it’s burning. Yes, you can also just straight up burn it (not good). This isn’t magic. Try it and you’ll get the hang of it.

Drying Out

Once the cereal has baked for about 30 minutes, you’ll want to gently cut the squares and carefully separate some of them to allow the inner portion of the cereal to get some air. Simply put—when it’s almost done, slice the cereal into squares and spread them out a bit.

NOTE: It will take HOURS to crisp and firm up, but it will happen and you will be amazed at how your almost burned cereal becomes your new favorite breakfast.

Was that a lot of work and reading for cereal? Probably. 

Will it be worth it? Yes.

Crispy Cinnamon Flax Cereal
{Low Carb & Gluten Free}

Almost-burned cereal? Story of my LIFE!
Get it? 
Okay, let’s make cereal.

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Baking advisement

Baking this cereal on parchment is not advised.
It will for real burn instead of fake burn.

I love using a Silicone Baking Mat (like that one) for all of my baked goods.
I also REALLY love these Nordic Ware Sheet Pans, and so does my family.
They even bought a set after borrowing mine so...

Dark, crispy, and good with/without milk.

Just how I like my healthy cereal.

This fake Life cereal is also PACKED with healthy junk like
golden flax, hemp hearts, and love.

All three are a good source of protein, fats, and fiber. 

You ABSOLUTELY don’t want to skip the cinnamon+sugar sprinkle
after you bake your cereal.

Without it, the cereal might not seem sweet enough AND it adds an extra crunch!

Baker beware! This recipe is best on a Silicone Baking Mat and a light colored pan!
If you use parchment, make sure to watch the cereal very carefully so it doesn’t become charcoal.

This post contains Amazon affiliate links and purchases made through the links offer me a small commission. 

Continue to Content

Crispy Cinnamon Flax Cereal {Low Carb & Gluten Free}

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Crispy crunchy flax with a hint of cinnamon and a striking texture to LIFE cereal!

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Ingredients

• 1/2 cup Ground Golden Flax Seeds
• 1 tbsp Hemp Hearts
• 1/2 cup Almond Flour
• 3 tbsp Granulated Erythritol (or favorite sweetener)
• 1 tsp Cinnamon
• 1 tsp baking powder
• 3 tbsp Butter, softened
• 1/4 cup Water

Cinnamon Sugar Sprinkle

• 1 tbsp Granulated Sweetener + 1 tsp Cinnamon to sprinkle

Instructions

1. Heat oven to 350°F and line ready a baking sheet with a silicone baking mat. This promotes evenly cooked cereal.
2. Combine the dry ingredients in a food processor and pulse to make sure it's finely ground. *This isn't a required step, but a helpful one.
3. Once the dry ingredients are mixed well, add the softened butter and work it through the mixture until there are no visible pieces of butter left.
4. Pour in the water to the cereal mixture and mix. Allow the cereal dough to absorb the water for at least 1 minute.
5. Spread the cereal dough on the prepared baking sheet. Cover the mixture with parchment or clear plastic wrap and use a rolling pin to spread the dough evenly. You may also use your fingers or a spatula wet with water to keep it from sticking.
6. Gently score (slice) the dough where you will cut the squares and use a fork to press down any areas that crumble apart. Bake for 10 minutes.
7. Reduce the heat to 325F and continue to bake for 15 to 20 minutes.
8. Remove the cereal from the oven and slice into squares (again) and gently spread them, just enough to allow air between the pieces.
9. Bake for about 3-5 more minutes or until the edges are dark, remove from oven, and sprinkle with cinnamon sugar.
10. Dry out overnight, uncovered, to allow cereal to crisp.

Notes

Serving Size is approximately 1/2 cup
NET CARBS = 3g

Nutrition Information

Amount Per Serving Calories 225Total Fat 21gCarbohydrates 7gFiber 4gProtein 7g

Did you make this recipe?

I'd love to see how it turned out! Share your pics on Instagram with #gorgeouseats and don't forget to tag me! @Inspectorgoreous