Healthy Cinnamon Toast Crunch

milk being poured into a bowl of healthy homemade cinnamon toast crunch cereal.

So surprisingly easy to make, this healthy cinnamon toast crunch is the perfect breakfast cereal for kids and adults alike, with that distinctive crunch and cinnamon swirl, but this time guilt free, homemade, and accessible. So good!

Course Breakfast

Cuisine American

Diet Halal, Vegan, Vegetarian

Prep Time 15

Cook Time 50

Servings people

Calories 365kcal

Author Farah Abumaizar

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

Recipe 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.

Ingredient notes:

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!

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.

Nutrition