Gluten-Free Sweet Potato Cereal

Never buy sugar-loaded, preservative-packed boxed cereal again when you can make your own gluten-free sweet potato cereal!

5 from 6 reviews




  1. Preheat the oven to 400 degrees
  2. Wash and pat dry the sweet potato, then using a knife, carefully poke spears into the potato then microwave on high for 6-8 minutes until the inside is soft
  3. Let the sweet potato cool, then cut open and scoop out the insides, discarding the skin
  4. Pour 1/3 cup rolled oats into small blender or food processor and pulse until you get a fine oat flour
  5. Combine the oat flour, gluten free flour, baking soda, and cinnamon. Combine with the mashed sweet potato
  6. Add the apple cider vinegar, pure maple syrup, and whisked egg white. Mix until well combined
  7. Line a large baking sheet with parchment paper
  8. Pour the sweet potato mixture on the paper and spread thinly and evenly, making sure the center isn’t thicker than the outsides. Note – the thinner you spread the mixture, the faster it will bake and the crunchier it will be, but don’t spread it too thin, as it could burn
  9. Place the spread sweet potato mixture into the oven and bake for 25 minutes, watching closely so it doesn’t burn. Take it out of the oven and using a pizza cutter, cut the dough into vertical strips, then flip the strips over. Place back into the oven another 5-10 minutes, enough to fully cook the mixture (you may need more time if your dough is particularly thick)
  10. Let the strips cool then cut into small squares. Store in an open container for 4-6 days. Serve with your choice of milk
  11. *Note – the thicker the mixture is spread upon baking, the chewier the texture will be. It is difficult to get uniform consistency so the center may be thicker than the outsides. If so, simply take the outside strips off the baking sheet once they are done and keep baking the middle strips, flattening them as much as you can