Homemade, Naturally-Sweetened “Smacks” Cereal

Homemade, Naturally Sweetened "Smacks" Cereal

Homemade, Naturally-Sweetened "Smacks" Cereal


Sweet cereal is one of those things that I hate loving so much. I don’t buy it often (maybe once or twice a year) because it’s terrible for you and really, doesn’t keep a belly full. One of my favorites is Kellogg’s Smacks. Does the bright red box with a green frog ring a bell? Kellogg's Smacks

These things are so wonderfully light and crunchy that you can eat half a box without blinking. Unfortunately though, the ingredient list looks like this:Kellogg's Smacks Ingredients

So I was determined to create a more natural recipe for Smacks that I could eat without guilt. Yes they still contain sweetener, but in natural, unprocessed forms and in minimal amounts.

These taste SO LEGIT guys, and they are a piece of cake to make. If you aren’t a big cereal person, this also makes an awesome snack, just like granola. Handfuls and handfuls.

I used Arrowhead Mills Puffed Kamut but I have also made these for my sister (who eats gluten free) and used Arrowhead Mills Puffed Rice. Both taste great!

Homemade, Naturally Sweetened "Smacks" Cereal

Breakfast awaits!

Homemade, Naturally Sweetened "Smacks" Cereal

Homemade, Naturally Sweetened “Smacks” Cereal

Serving size: 1 1/2 cups

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 7


  • 1/4 cup honey
  • 1/4 cup brown rice syrup
  • 1/4 pure maple syrup
  • 1/4 teaspoon kosher salt
  • 6 ounce bag Arrowhead Mills puffed kamut (use puffed rice for gluten-free)


  1. Preheat oven to 350 F.
  2. Line two rimmed baking sheets with foil and spray with non-stick cooking spray.
  3. Stir first 4 ingredients together in a large bowl.
  4. Gradually stir in puffed kamut, mixing thoroughly to combine.
  5. Divide the cereal mixture between the two baking sheets, spreading the cereal to the edges of the pan in a thin, even layer.
  6. Bake for 10 minutes then remove from the oven and mix/turn cereal. Return to the oven and bake 5 more minutes.
  7. Let cool for 10 minutes and then break up into small clusters. Allow cereal to cool completely.
  8. Store in an airtight bag or container.

Recipe Notes

These keep well for 2 to 3 weeks if they are in an airtight container or plastic bag. I actually prefer a plastic zip bag, because then I can squeeze out all the extra air for optimum freshness.

Because these keeps so well, they make a great gift and even hold up well in the mail (just leave a little air in the bag so the cereal isn't crushed).

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