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If you’re after that fruity cereal taste but want to ditch the weird dyes and tons of sugar, this homemade gluten free vegan version is about to become your go-to. You’ll get a bowl full of bright little loops using just real fruity powders, ready in no time for a snack or breakfast that’ll hit those nostalgic vibes without the junk. The wild flavors and poppy colors totally bring the same joy as the boxed stuff, but your body will thank you later.
I tried this one afternoon for my nephew and niece as a surprise. Rolling up tiny loops together was a blast, and now it’s our classic rainy day thing to do.
Vibrant Ingredients
- Freeze dried strawberries blueberries and banana powder: all the fun colors and actual fruity zing, find brands with only fruit in the ingredients
- Gluten free flour blend or cassava flour: keeps each color sturdy, pick a very fine flour so your loops bake up right
- Coconut oil: helps everything stick and makes the loops nice and soft, refined oil gives less coconut taste
- Pure vanilla extract: adds a cozy smell and that classic taste, go for real vanilla if you can
- Pure maple syrup: brings in a gentle but rich sweet hit, dark syrup works best for deep flavor
- Almond milk: gets your dough to stick together and keeps things dairy free, unsweetened plain works great
- Arrowroot flour: gives that satisfying crunch, grab bright white powder or swap with tapioca no problem
- Almond flour: keeps it light and fluffy, use fresh fine almond flour for the best loops
Easy Instructions
- Enjoy and Store
- Let everything cool down completely before popping them in an airtight jar for a grab-and-go snack or quick breakfast. They'll stay nice and crisp a few days at room temp.
- Bake
- Pop your tray in a hot oven at 350. Give them six or seven minutes to bake up till they're set, bottoms just a little gold, but not brown. Let them chill right on the tray, they’ll get crisp as they cool.
- Shape the Loops
- Roll up teeny dough balls and flatten them a bit, then poke out the center with a toothpick or piping tip so you get mini rings. Set them all out on a parchment tray, spaced out.
- Divide and Color
- Split your dough into three. In each, add two tablespoons gluten free or cassava flour and a couple spoonfuls of your freeze dried fruit powder. Mix well till each piece is colorful and even.
- Mix the Dough
- Get a big bowl and stir up the almond flour, arrowroot, maple syrup, coconut oil, almond milk, and vanilla. When it forms a smooth dough (not sticky or crumbly) you’re set.
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I love seeing all the fruit powder swirl in and do its thing, super bright without a drop of food coloring. Making these with my folks always ends up with stories about the silly breakfasts we had growing up.
Keeping Them Fresh
They stay best if you stash them in a tightly sealed container at room temp for up to five days. If they start feeling a little soft, stick them back in a warm oven for a few minutes. Want to keep them even longer? Freeze and re-crisp in the oven when you want that crunch.
Easy Swaps
You can totally use tapioca flour instead of arrowroot—works just the same. Not an almond milk person? Oat or soy milk will do. Pick whatever freeze dried fruit you like for new colors or flavors. Allergy to almonds? Cashew flour is a solid backup.
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How to Serve
Pour over whatever plant milk you love, or toss them into trail mix for a snack twist. I’ve also dropped them in dairy free yogurt with extra berries on top—makes a fun little parfait! They're perfect for topping cupcakes or cakes too since they're so cute.
Food Memory
This fun spin on a classic Sunday morning treat is a huge shoutout to everyone who wants the flavors they loved as kids but with better-for-you real ingredients. Swapping out dyes and weird flavors for real fruit is all the rage and lets you hang on to the fun without the junky extras.
Frequently Asked Questions
- → How do these get those bright colors?
It’s all from grinding freeze-dried bananas, strawberries, and blueberries and mixing them right into the dough. No fake stuff needed.
- → Can I change the type of flour?
Sure thing! Swap out arrowroot for tapioca or even try gluten-free or cassava flour for different twists.
- → How are these loops both vegan and gluten-free?
Easy! No wheat and no dairy anywhere. Almond flour plus gluten-free flours, and using plant-based milk and coconut oil means they work for almost anyone.
- → Can I snack on these or is it just for breakfast?
Snack away! They’re tasty right out of the jar, plus they go great with your favorite non-dairy milk as breakfast too. Folks of any age love crunching on them.
- → How do I keep the loops fresh?
Once cooled down, toss them in a container with a good lid at room temp. They’ll stay crisp and good for days.