Homemade Cinnamon Toast Crunch
Homemade cinnamon toast crunch is the most delicious breakfast or snack any time of day! With amazing cinnamon-sugar flavor and crunchy texture, this will quickly become a breakfast staple in your house. It is vegan, gluten-free, and so much healthier than the original version. If you’ve been wanting to make your own cereal at home, give this healthy recipe a try!
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
- Roll the dough as thin as possible without it being so thin that it tears, this will make the cereal as crunchy as possible.
- When baking, stay close to the oven as they can burn quite quickly. You may need to remove some of the thinner outer edges and return the tray back to the oven to continue to cook if they become too brown.
- Allow the cereal to cool completely before separating into smaller squares.
- Aqufaba can be substituted with water or maple syrup.
- Coconut sugar can be substituted with white sugar.
- Cooking time may vary based on the oven used, just keep an eye on the cereal to ensure it doesn’t burn.
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