This is such a great recipe for easy, healthy, homemade cinnamon toast crunch cereal. Just a few minutes to mix up the healthy cereal dough, such a great way to get that yummy cinnamon toast crunch flavor with just a few basic ingredients right at home. Perfect for hungry little ones!
My kids loved this recipe so much- I avoid buying any sugary cereals so this was a great novelty for them, it hit the spot, and is a MUCH healthier version. They liked helping me roll the cereal dough out and cut out the little squares!
You can enjoy this any time of the year, but when autumn and cozy weather comes around is when I really think this recipe shines. Similar to this pumpkin biscoff cheesecake, and cinnamon sugar pull apart bread, this just gives you all the cozy feels!
Jump to:
- Why is this healthy cinnamon toast crunch is so good?
- Ingredients you need:
- How to make this easy cereal:
- To see how to do this in action, check out the video in the recipe card.
- How to serve homemade cereal:
- Storing Leftovers:
- Expert tips and tricks:
- Top Tip
- Recipe FAQs:
- If you liked this recipe, you might like:
- Healthy Cinnamon Toast Crunch
Why is this healthy cinnamon toast crunch is so good?
- It’s homemade, so it doesn’t have any weird preservatives or additives, just a handful of ingredients.
- This recipe is adapted from Nara Smith, and it got so much hype, which I think is totally well deserved. It inspires me into thinking making processed snacks at home in a healthier way is actually accessible
- This healthy cinnamon toast crunch is so easy! Homemade cinnamon toast crunch is probably one of the easier varieties of homemade cereal you could do.
- This makes a great breakfast, lunch box, or on the go snack for toddlers or kids.
Ingredients you need:
Rice flour: I love this because it gives such a nice crunch to the cereal- the homemade cinnamon toast crunch lives up to the crunch part of it’s name. It’s very widely available and affordable.
Whole wheat flour: You can also substitute all purpose, but I like that the whole wheat is healthier, and my kids can’t even taste the difference.
Sugar: I used regular granulated sugar, you can also use raw cane sugar or coconut sugar. You’ll use the majority in the dough with a little extra for sprinkling on top of the rolled out cereal.
Baking Soda: Just a little bit to give a good texture to the finished cereal.
Olive Oil: I like using olive oil, because it’s healthier than using butter or vegetable oil. I promise, you won’t notice any strange flavor, if anything it really compliments the final product.
Cinnamon: Obviously we need cinnamon to recreate homemade cinnamon toast crunch! I like using a good amount, and not mixing it too much into the dough to get that signature marbled look in the final cereal.
See recipe card for quantities.
How to make this easy cereal:
Hint: Use a pizza cutter to cut the dough into squares easily, otherwise use a sharp knife.
To see how to do this in action, check out the video in the recipe card.
How to serve homemade cereal:
I like serving this with ice cold milk to make the perfect bowl of cereal. You can also use any dairy free milk of your choice.
My kids also like snacking on this plain, so I put a little in snack pouches or tupperwares and they make for perfect on the go or lunchbox snacks.
See the recipe for these healthy peanut butter energy bites for another of my kids favorite healthy snacks!
Storing Leftovers:
Leftover cereal will last for up to a week in an airtight container on the countertop. Make sure that the lid is tightly closed to retain the crunch in the cereal.
Expert tips and tricks:
- Make sure to keep an eye on the oven temperature, don’t forget to reduce the temperature after the initial 10 minute bake so that the cereal squares cook through without burning.
- I really like using a pizza cutter to slice the perfect little squares into the dough. Once you’ve cut squares in the dough, don’t break them apart until after baking
- Don’t overmix once you add the cinnamon, you don’t want it evenly mixed throughout the dough, so you get those signature cinnamon swirls.
- When storing, make sure you are storing in an airtight container to keep the cereal crunchy.
Top Tip
Keep an eye on the cereal, and take it out once it’s light golden brown and crispy. Every oven differs, so you should check on it every 10-15 minutes or so.
Recipe FAQs:
Absolutely, this recipe makes a relatively small batch, so feel free to double or triple as per your requirements.
This cinnamon toast crunch recipe is vegan, just make sure to serve it with dairy free milk based on your dietary requirement.
I think this would be delicious with a little pumpkin pie spice, nutmeg, cloves or cardamom to give this even more flavor.
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Healthy Cinnamon Toast Crunch
Ingredients
- 3/4 cup rice flour
- 1/2 cup whole wheat flour 62g
- 1/4 cup sugar, plus an extra heaped teaspoon for sprinkling at the end 50g
- 1/4 teaspoon baking soda
- 5 tablespoon olive oil 65ml
- 1/4 cup water 60ml
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350F (180C).
- In a large bowl, whisk together the rice flour, whole wheat flour, 1/4 cup of sugar, and baking soda.
- Add in the olive oil and water, and stir to combine until a dough forms. I like to use my fingertips to work together until just combined.
- Add the cinnamon and mix briefly until just starting to mix into the dough, you want to keep cinnamon swirls intact.
- Place the dough between two sheets of parchment paper and flatten with a rolling pin. Ensure the dough is very thin and uniform in thickness.
- Transfer the dough to a baking sheet (on top of one of the pieces of parchment paper) then use a pizza cutter and score the dough into squares by cutting vertical and horizontal lines into the dough, but without separating the squares (You'll bake in one piece, but then break the cereal apart after baking, see video in recipe card for demonstration) Sprinkle with the remaining sugar.
- Bake for 10 minutes, then reduce the temperature to 250F (120C). Bake for an additional 35 to 45 minutes or until crispy. Cool the squares , then break apart. Place in an airtight container, or serve right away.
Video
Notes
- I really like using a pizza cutter to slice the perfect little squares into the dough. Once you’ve cut squares in the dough, don’t break them apart until after baking
- Don’t overmix once you add the cinnamon, you don’t want it evenly mixed throughout the dough, so you get those signature cinnamon swirls.
- Feel free to double or triple the recipe for a larger batch.
- You can substitute raw or coconut sugar for the granulated sugar
- You can use regular all purpose flour instead of whole wheat flour
- Feel free to add any extra spices you like- pumpkin pie spice or cardamom would be great!
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- Leftover cereal will last for up to a week in an airtight container on the countertop. Make sure that the lid is tightly closed to retain the crunch in the cereal.
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