Flocons de céréales anciennes à la cannelle dorée

The sorghum and oat combo gives these flakes a great crunch that holds up nicely in almond milk. The cinnamon flavor is warm but

First thing in the morning, I love that these flakes have a good amount of fiber from the oats and sorghum. The cinnamon flavor is just right, not too sweet, and they stay crunchy in almond milk.

The sorghum gives these flakes a nice crunch that holds up even after I pour the almond milk on. It's actually flavorful enough on its own that I don't need to add sugar, which is rare for gluten-free cereal.