Homemade Fruit Loops Vegan

If you ever craved a bowl of Fruit Loops but wish you could skip artificial colors and extra sugar this recipe is your dream come true. These homemade gluten free vegan Fruit Loops are sweetened with real freeze dried fruits and come together quickly for a colorful breakfast or snack that is both nostalgic and nourishing. The flavor options and bright colors make them just as fun as the boxed kind but so much more wholesome.

I first made these on a whim to surprise my niece and nephew and we had such a good time making the tiny loops together that it has become a rainy day tradition.

Ingredients

• Almond flour: adds a light texture and fullness look for a fine grain and fresh aroma
• Arrowroot flour: creates a crispy cereal snap look for bright white powder or use tapioca as a swap
• Almond milk: binds dough and keeps it dairy free use unsweetened plain for best taste
• Pure maple syrup: gives gentle sweetness choose the dark amber kind for deep flavor
• Pure vanilla extract: brings warmth and a classic cereal aroma buy real extract for best results
• Coconut oil: binds and keeps the loops tender use refined for less coconut flavor
• Freeze dried strawberries blueberries and banana powder: color and flavor the cereal select brands with only fruit listed in ingredients
• Gluten free flour blend or cassava flour: helps bind each fruity layer use a smooth finely milled flour for even results

Step-by-Step Instructions

Mix the Dough:

In a large bowl blend almond flour arrowroot almond milk maple syrup vanilla and coconut oil until a smooth dough forms. It should not be sticky or dry.

Divide and Color:

Separate dough into three equal pieces. For each bowl mix in two to three tablespoons of your chosen freeze dried fruit powder and two tablespoons of gluten free or cassava flour. Mix thoroughly until the color is vibrant and even.

Shape the Loops:

Pinch off tiny pieces and roll into mini balls. Flatten slightly then use a piping tip or toothpick to gently poke a hole through the center making a tiny ring. Lift onto a parchment lined baking sheet spacing them evenly.

Bake:

Place loops in a preheated oven at 350 degrees. Bake for six to seven minutes until set. The bottoms should be just golden but not browned. Remove and cool completely on the pan the loops firm as they cool.

Enjoy and Store:

Once cooled completely transfer to an airtight container for snacking or breakfast. They keep crisp for several days at room temperature.

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My favorite part is watching the freeze dried fruit swirl into the dough and add such bold color without a bit of food dye. Making these together with my family always sparks stories about our favorite cereal mornings growing up.

Storage Tips

These loops keep best in a tightly sealed jar or tin at room temperature for up to five days. To keep them extra crisp you can pop them back into a warm oven for a couple minutes before serving. For longer storage freeze them and let them crisp up again in the oven when ready to eat.

Ingredient Substitutions

Tapioca flour can replace arrowroot with no problem. For the milk use oat or soy if almond does not work for you. You can swap out any freeze dried fruit for new colors and flavors. Cashew flour is also a fine alternative to almond if needed.

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Serving Suggestions

Serve with your favorite plant milk or blend into trail mix for a fun snack. I have even stirred these into non dairy yogurt with berries for a fruit loop parfait that kids love. They also make cute edible decorations for cakes or cupcakes.

Cultural Connection

This homemade take on a childhood classic is a nod to the creativity of home cooks who seek better ways to enjoy nostalgic flavors. Swapping artificial colors and flavors for real fruit is a growing movement in breakfast creations and shows how easy it is to keep the fun while skipping the processed extras.

Frequently Asked Questions

→ How are these fruit loops naturally colored?

The colors come from real freeze-dried strawberries, blueberries, and bananas, which are powdered and mixed into the dough for vibrant, natural shades.

→ Can I use other types of flour?

Yes, you can substitute arrowroot with tapioca flour, and use any gluten-free or cassava flour for the flavor variations.

→ What makes these loops vegan and gluten-free?

Almond flour and gluten-free flour blends are used, while almond milk and coconut oil replace any dairy, making the loops suitable for vegan and gluten-free diets.

→ Do these loops work as a snack?

Absolutely! They’re perfect for snacking straight from the jar or enjoyed with your favorite milk for breakfast. Both kids and adults love them.

→ How should I store the fruit loops?

Once cooled, keep them in an airtight container at room temperature. They’ll stay fresh and crunchy for several days.