Low Calorie Cereal
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My homemade low calorie cereal is perfectly crispy, lightly sweet, and full of warm cinnamon flavor. With around 120 calories per serving, it’s a lighter, homemade alternative to boxed granola.
Table of Contents
How this cereal stays lower in calories
Breakfast cereal can be surprisingly high in sugar, especially once portion sizes creep up. I wanted a homemade version that keeps the crunch and sweetness you’d expect in granola, but with simpler ingredients and control over what goes into it.
After testing multiple batches and adjusting the ratio of oats and syrup, I landed on a version that bakes up crisp, lightly sweet, without excess oil or sugar. I use everyday pantry staples and just enough sweetness.
Here’s why this version works:
- Simple ingredients. Made with pantry staples.
- No added sugar. I sweeten it with allulose and just enough maple syrup for structure and flavor.
- Customizable. Break it into clusters or smaller flakes, depending on how you prefer your cereal.
- Great for meal prep. It stays crisp for weeks when stored properly.
Key ingredients
Here’s what goes into low calorie cereal, along with my kitchen notes. Full measurements are in the recipe card below.
- Rolled oats. I prefer the texture of old-fashioned oats. Quick oats will also work, but the cereal won’t be as crunchy, and it will cook faster (so reduce the baking time). I’ve tested this with gluten-free oats (Bob’s Red Mill) too, and it cooks up just the same.
- Oat flour. I make my own with extra rolled oats, but you can also buy it premade.
- Cinnamon. A must for flavor.
- Shredded coconut. Use reduced-fat and unsweetened shredded coconut.
- Granulated sweetener. I use a brown sugar substitute (allulose-based). You can use standard allulose or an allulose blend. I don’t recommend straight-up monk fruit or erythritol, as it can make the granola soft.
- Coconut oil. To help the cereal crisp up. Use melted refined coconut oil so there’s no coconut flavor.
- Maple syrup. Holds the granola together and adds extra sweetness. You can also use honey or agave.
- Mix-ins. Optional, but I love the added crunch of nuts, dried fruit, or sugar-free chocolate chips.
How to make low calorie cereal
Step 1- Prep. Line a baking sheet with parchment paper and preheat the oven.
Step 2- Mix. Combine dry ingredients in a large bowl, then add the wet ingredients and mix until combined.
Step 3- Bake. Pour the mixture onto the baking sheet and bake until the cereal is golden and crisp.
Step 4- Store. Let the cereal cool completely, then break it apart and store.
Arman’s recipe tips
- Stir halfway through baking. Mix the cereal once at the 15-minute mark to ensure even browning and prevent the edges from over-toasting.
- Add mix-ins after baking. Stir in chocolate chips, dried fruit, or nuts only after the cereal has completely cooled. This prevents melting and maintains the texture.
Storage instructions
Store the cereal in an airtight container at room temperature for up to 1 month.
Frequently asked questions
Yes, it is. Each serving is about 120 calories (1/3 cup or 30g). That is significantly lighter than most store-bought granolas, which typically range from 180 to 250 calories per serving.
I recommend baking it until lightly golden, then allowing it to cool completely without stirring. The granola crisps up as it cools. Breaking it apart too soon prevents clusters from forming.
You can. Sugar free maple syrup will reduce the total calories slightly, but I find the cereal isn’t as crisp since traditional syrup caramelizes during baking.
✅ Nutrition disclaimer
Nutrition information on this page was calculated using weighed ingredients and analyzed by our in-house registered dietitian using standard food composition databases. Values are estimates and may vary depending on specific brands, ingredient substitutions, and portion sizes. We recommend measuring key ingredients (especially dry ingredients, liquid sweeteners, and oil) by weight to improve accuracy.
Low Calorie Cereal
Video
Ingredients
- 2 1/2 cups rolled oats 225g
- 1/2 cup oat flour 50g
- 1/2 cup reduced fat shredded coconut 40g
- 3 tablespoons allulose 36g
- 1/2 teaspoon cinnamon 1g
- 4 tablespoons coconut oil 56g
- 6 tablespoons maple syrup 90ml
Instructions
- Preheat the oven to 180C/350F. Line a large baking dish with parchment paper and set aside.
- In a large mixing bowl, combine the rolled oats, oat flour, shredded coconut, sweetener, and cinnamon. Add the melted coconut oil and maple syrup and mix until combined.
- Transfer the cereal mixture onto the lined baking dish and bake for 30 minutes, mixing and stirring halfway through.
- Remove the cereal from the oven and let it cool completely, before breaking it apart.
Notes
- Serving size: When made as instructed, one serving of low cal cereal is 1/3 cup (1.1oz/30g).
- Leftovers: Keep at room temperature, covered, for up to 4 weeks.
Nutrition
More low calorie favorites
- These low calorie bagels are chewy, fluffy, and so good toasted.
- I make low calorie pasta as part of my meal prep. It’s like a meal in one!
- Low calorie tortillas are soft, pliable, and perfect for sandwiches and wraps.
- Low calorie cookies are soft, chewy, and taste like any good cookie.
- A slice of low calorie banana bread with a pat of butter is so satisfying.
- Or any of these low calorie recipes
Originally published April 2022. Updated February 2026 to improve measurement accuracy and provide revised nutrition estimates.
Please define 1 serving – how many ounces?
It’s 1/3 of a cup. I’ve also updated the post with metric measurements for extra accuracy.
Can I here put coconut flour instead of shredded coconut?
Hi Mario- that won’t work sorry. I recommend sticking to traditional flake coconut.
Can I maybe use cornflakes instead of rolled oats?
If you can not eat coconut , what could replace for divertickous .
Hi Brian- I’d swap it for 2 extra tablespoons of oats. This way, the other ingredients don’t need to change.
This granola is so yummy! I used monk fruit with erythritol and it tasted really good! Could use more flavor though so I added a bit of vanilla extract and salt. Overall really good! My fave granola recipe
Love to hear that, Celeste. I’m glad it worked for you with erythritol. Sometimes it can be a little grainy or have a cooling aftertaste. 🙂
How many grams or cups is in one serving?
Around 1/3 cup, or 30 grams. 🙂