Homemade Cinnamon Toast Crunch
Saturday mornings in my house almost always involve cinnamon, oats, and a little extra mess on the kitchen counter, which is exactly why I started making this homemade Cinnamon Toast Crunch cereal. I use rolled oats, almond flour, and applesauce to create crisp little squares with the quintessential flavor and a healthier ingredients list. It takes me under an hour to make, and it is always part of my weekly meal prep.
Servings: 8
Calories: 178kcal
Ingredients
For The Cinnamon Sugar
- 2 tbsp aquafaba (can also use water or maple syrup)
- ½ cup coconut sugar
- 1 tsp cinnamon ground
For The Cereal
- 1 cup rolled oats or oat flour
- 1 cup almond flour
- ⅓ cup coconut sugar
- 2 tsp cinnamon
- ¼ tsp salt
- 3 tbsp applesauce
- 1 tsp vanilla extract
- ½ - 1 tbsp water
Instructions
- Add the rolled oats to a high speed food processor and blend until finely processed.
- Next, add all remaining cereal ingredients to the bowl of a food processor. Start with ½ tbsp of water and adjust if needed.
- Blend to form a dough that’s easily rollable. If the dough is too dry add a little more water.
- Place the dough in the fridge for 30 mins to chill.
- While the dough is chilling, prepare the cinnamon sugar by mixing the coconut sugar and ground cinnamon in a small bowl.
- Preheat the oven to 350 degrees F / 180 C.
- Divide the dough in half. Roll one half of the dough in between 2 sheets of parchment paper until very thin. The thinner the dough is rolled the crispier it will be when cooked.
- Remove the top sheet of parchment paper, trim the edges of dough forming a rectangle.
- Lightly brush with aquafaba and then sprinkle with ¼ of the cinnamon sugar, gently press into the dough.
- Place the parchment paper back on top of the dough and flip the dough over. Remove the top layer of paper, brush with aquafaba and sprinkle with cinnamon sugar.
- Using a knife or pizza cutter, cut the dough into ¼ inch squares.
- Carefully transfer to a baking sheet and bake for 6-8 minutes.
- Remove and allow to cool before separating the squares.
- Repeat with remaining dough.
- Serve with your favorite chilled milk.
- Store the cereal in an airtight container in the fridge for up to 3 days.
Notes
- My #1 Secret Tip for this homemade Cinnamon Toast Crunch recipe is to roll the dough thinner than I think it should be. Thick dough creates chewy cereal pieces, while thin dough crisps up properly once cooled.
- Remove outer pieces first: I sometimes find that I need to remove some of the thinner outer edges and return the tray to the oven to continue baking. I do this when the thinner pieces brown faster than the middle.
- Watch closely: I start checking the cereal after 5 minutes to ensure nothing burns.
- Rotate trays: Halfway through baking, I rotate the tray so the cereal cooks more consistently across the pan.
- Smaller squares: I cut smaller squares as these bake more evenly and stay crisp longer once stored.
- Press coating: I gently press the cinnamon sugar into the dough before baking, so less topping falls off afterward.
Nutrition
Calories: 178kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 106mg | Potassium: 45mg | Fiber: 3g | Sugar: 12g