Catalina Crunch is a crunchy, grain-free cereal made with a blend of nuts, seeds, and low-carb ingredients; this homemade version uses almond flour, coconut, and egg white for crisp clusters. Bake it as a thin sheet, cool it completely, then break it into bite-size pieces for breakfast or snacking.
Ingredients
- 1 cup (112 g) blanched almond flour
- ½ cup (40 g) unsweetened shredded coconut
- ¼ cup (28 g) ground flaxseed
- ¼ cup (28 g) unflavored whey protein powder
- ¼ cup (25 g) unsweetened cocoa powder
- ⅓ cup (67 g) granulated allulose or monk-fruit-and-allulose sweetener
- ½ teaspoon fine salt
- ½ teaspoon baking powder
- 1 large egg white (about 30 g), at room temperature
- 3 tablespoons (45 ml) melted coconut oil, cooled slightly
- 1 teaspoon vanilla extract (5 ml)
- 3 tablespoons (45 ml) water, plus 1 teaspoon (5 ml) if needed
Instructions
- Heat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper. The lower oven temperature helps dry the cereal without scorching the coconut or cocoa.
- In a large bowl, whisk the almond flour, shredded coconut, ground flaxseed, protein powder, cocoa, sweetener, salt, and baking powder until evenly combined and free of large lumps.
- In a small bowl, whisk the egg white until lightly foamy, then whisk in the melted coconut oil, vanilla, and 3 tablespoons (45 ml) water. Pour the wet mixture into the dry ingredients and stir until a thick, slightly sticky dough forms. If it seems dry and will not hold together when pressed, add the extra teaspoon of water. Avoid adding more unless necessary; excess moisture makes the cereal take longer to crisp.
- Place the dough between two sheets of parchment and roll it into a rectangle about ⅛ inch (3 mm) thick. Remove the top sheet and slide the bottom parchment onto the baking sheet. For more even pieces, score the dough into small squares with a knife or pizza cutter without separating them. You can also leave it unscored and break it up after baking.
- Bake for 18 minutes, then remove the sheet and carefully score the pieces again if needed. Return it to the oven and bake for 12 to 17 minutes more, until the edges feel dry and the center is firm. Watch closely near the end: thin edges can darken quickly, especially with cocoa. If the outer pieces finish first, remove them and continue baking the center.
- Turn off the oven and leave the cereal inside with the door closed for 10 minutes to dry further. Transfer the sheet to a cooling rack and let it cool completely, about 15 minutes. It will become crisper as it cools. Break the sheet into small pieces along the score lines, or into irregular crunchy clusters, then store once fully cool.
Tips
- Measure almond flour by weight if possible. Scooping directly with a measuring cup can pack it down and make the dough too dry; fluff it first, then spoon it into the cup and level it.
- Use finely shredded coconut for a more even texture. Large flakes can make thin sheets harder to roll and may toast faster than the rest of the cereal.
- Keep the dough evenly thin. Thick spots stay chewy while the edges crisp, so check the center before deciding whether it needs more oven time.
- Sweeteners behave differently. Allulose browns and crisps well; a granulated sweetener that contains no allulose may leave the cereal less crisp or slightly grainy. Avoid liquid sweeteners, which add moisture.
Serving Suggestions
Serve a portion in a bowl with cold milk, unsweetened almond milk, or another milk of your choice. The cereal softens after sitting in liquid, so pour milk just before eating if you want it to stay crunchy. For a quick breakfast, add fresh berries or sliced banana, keeping in mind that fruit adds sweetness and moisture.
It also works as a dry snack by the handful or as a crunchy topping for plain yogurt. Sprinkle it over a smoothie bowl immediately before serving rather than stirring it in early. If using it as a topping, crush some pieces finely and leave others larger for a mix of textures.
Variations
For a less chocolate-forward cereal, replace the cocoa with ¼ cup (25 g) additional almond flour. The result will be lighter in color and have a milder flavor. Add ½ teaspoon (2.5 ml) cinnamon or a pinch of espresso powder to the dry ingredients for a different flavor profile.
For a nut-free version, replace the almond flour with an equal weight of finely ground sunflower seed flour. It can turn greenish when it reacts with baking powder, which is harmless but may change the appearance. Check that the protein powder and all other ingredients are suitable for your needs.
You can leave out the whey protein powder and use ¼ cup (28 g) more almond flour, though the cereal may be more fragile and less crisp. For extra crunch, stir 1 tablespoon (10 g) sesame seeds into the dry ingredients; large additions can make the sheet difficult to roll evenly.
Storage and Reheating
Let the cereal cool completely before packing it, since trapped warmth creates condensation and softens it. Store it in an airtight container in a cool, dry cupboard for up to 1 week. Keep it away from steam and humid areas, and use a clean, dry spoon when serving.
If it loses its crunch, spread the pieces on a baking sheet and warm them at 250°F (120°C) for 5 to 8 minutes. Cool completely before returning them to the container; they crisp as they cool. Discard cereal that smells rancid, develops mold, or has been exposed to moisture for an extended time. For longer storage, freeze the fully cooled cereal in an airtight freezer-safe container for up to 2 months; thaw uncovered so condensation does not collect on it.
Frequently Asked Questions
Is this the same as packaged Catalina Crunch?
No. This is a homemade, cocoa-flavored cereal inspired by the crunchy, low-carb style. Ingredient blends and texture vary between commercial products and home recipes, so it will not be an exact copy.
Why did my cereal turn out soft?
It may have been rolled too thick, removed before the center dried, or packed away while still warm. Bake until the middle feels firm, let it cool fully, and check its texture only after cooling, when the crispness is easiest to judge.
Can I make it without egg white?
The egg white helps bind the sheet. You can try 1 tablespoon (7 g) ground flaxseed mixed with 3 tablespoons (45 ml) water in its place, rested for 5 minutes, but the cereal may be denser and more fragile. Roll carefully and allow extra time to dry if needed.
Can I make this recipe dairy-free?
Yes. Use a dairy-free protein powder in place of whey, or replace the protein powder with the same weight of almond flour. Check the labels on your chosen ingredients, since protein powders and sweeteners can contain dairy or other additives.
Can I use another kind of flour?
Not as a direct one-for-one swap. Coconut flour absorbs much more liquid, while wheat flour changes the recipe’s texture and ingredient profile. Almond flour or finely ground sunflower seed flour is the closest option; other flours require a separately adjusted recipe.
How do I know when it is done baking?
The sheet should look dry, feel firm in the center, and lift without bending easily once slightly cooled. It may not feel fully crisp straight from the oven; cooling is essential. If the center is still pliable after it cools, return it to a low oven for a few more minutes.
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