What you’re looking at was my first attempt at making baked churros at home. To be brutally honest they weren’t exactly churros. They were more crunchy throughout than crunchy on the outside and soft and tender on the inside. Oh well.
But you know me I’m not about to waste food when I can use my brain. I thought these would make some FIIINE cereal thrown in some milk.
And girl, did I not disappoint me! They literally make your morning milk taste like churros.
The flavor combo of coconut oil, coconut sugar and cinnamon and a touch of sea salt is In-SANE. Especially when drizzled with some chocolate… or salted caramel… total churro vibes, do it.
If you like what you see here but would rather make a mini-batch version of this that will take minutes and leave you with zero leftovers, try my mini-batch baked churros.
Small-batch Baked Churro Cereal
Equipment
- Cookie sheet
- Piping bag
Ingredients
- 1 cup flour (120 g) gf all purpose if desired
- 1 cup water (240 g)
- 3 tbsp coconut oil (45 g)
- 2 tbsp brown sugar (24 g) I use coconut sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- more cinnamon sugar to coat
Instructions
- In a pan on medium heat at water, oil, sugar, salt, cinnamon and bring to a boil.
- Take off the heat, add flour and keep stirring until a non-sticky dough forms.
- Put the dough in a star shaped piping bag and pipe long lines onto your cookie sheet.
- Bake in preheated 350F oven for 30 minutes until churros are nice and crunchy.
- Dust with cinnamon sugar (you can toss them in a bag) and let them cool.
- Break churro sticks into small pieces and now you got yourself CHURRO CEREAL!