This low calorie cereal clocks in at under 100 calories per serving and is VERY low in fat. Perfect on its own or combined with yogurt or oatmeal, it’s a healthy and filling breakfast choice!
Low Calorie Cereal
Over the past few months, I’ve been watching my caloric intake come breakfast time. See, breakfast is the one meal of the day that I’m always home for, and I can make whatever I want. I tend to have plenty of meetings and functions during the day that more often than not, breakfast is my only homemade meal.
For me personally, breakfast is my smallest meal of the day. However, I’m accustomed to having a high calorie protein smoothie or breakfast cookies which, while giving me plenty of energy, also pack on excess calories that I don’t need. Instead, I’ve been whipping up my own homemade low calorie cereal.
I’ve been meaning to share a low calorie cereal recipe for quite some time. It’s been the perfect quick and easy breakfast that can be enjoyed on its own or sprinkled over yogurt, oatmeal, and more! Personally, I love mixing some through my morning smoothies for some staying power!
No refined sugar and no butter are needed, but you’d never tell. The texture is crispy, crunchy, and with small clusters throughout. The cereal is pleasantly sweet and with a subtle maple flavor, and easily customizable!
With such an on-the-go lifestyle, sometimes my lunch and dinners can be quite out of my control. Therefore, kicking off my mornings with a healthy and low calorie breakfast keeps everything in check for the day ahead!
How do you make low calorie cereal?
- Rolled oats– Old fashioned oats. If you’d like this cereal to be gluten free, be sure to use certified gluten free rolled oats.
- Oat flour– Avoid buying expensive pre-made ones and simply make your own!
- Cinnamon– Just a pinch to give some lovely cinnamon flavor throughout.
- Shredded coconut– Reduced fat and unsweetened shredded coconut. Use finely shredded coconut if you’d like chunkier granola.
- Granulated sweetener of choice– Any sweetener can be used. I used erythritol, but brown sugar, coconut sugar, and even white sugar can be used.
- Coconut oil– Refined coconut oil that has been melted.
- Maple syrup– Holds the granola together and adds extra sweetness.
- Mix ins– Optional, but add dried fruits, nuts, chocolate, etc. This can be added after the granola has been baked.
Start by adding the dry ingredients into a large mixing bowl. Next, add the coconut oil and maple syrup and mix very well, until combined. Transfer the mixture onto a lined baking sheet and bake at 180C/350F for 30 minutes, removing the pan halfway through and mixing it around so the middle part cooks evenly. Remove the granola from the oven.
Now, let the granola cool completely. Once cooled, break apart the granola. If adding mix-ins, stir them through at the end.
Tips to make the best healthy cereal
- Keep an eye on the granola as it is baking. Some ovens can often overcook the edges while keeping the middle soft and undercooked. Rotate the pan if you have this issue.
- If you choose to add mix-ins, avoid adding them until after the granola has been cooked.
- If you’d like even thicker clusters, add an egg white OR a flax egg into the wet ingredients.
Storing and freezing low fat cereal
- To store: Low calorie granola should be stored at room temperature, in a sealed container. Granola will keep well for up to 4 weeks.
- To freeze: Place the granola in a ziplock bag and store it in the freezer for up to 6 months.
More healthy breakfast recipes to try
Low Calorie Cereal
- Preheat the oven to 180C/350F. Line a large baking dish with parchment paper and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well, until combined. Add the wet ingredients and mix well, until completely 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.