Small-batch Cinnamon Toast Crunch

5 from 2 votes

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dessert, Snack

Keyword: cereal, cinnamon toast crunch, copy cat, easy recipes, gluten-free, low sugar, plant-based, small-batch, vegan

Servings: servings

Calories: 136kcal

1 tbsp (nut) milk (15 g) I used unsweetened almond milk, use melted butter to be extra
2 tsp sugar (8 g) turbinado sugar works best

Preheat oven to 350F.
In a medium bowl melt coconut oil and blend with syrup, nut butter, drop of vanilla and a pinch of salt.
In a separate bowl whisk flour, baking powder, cinnamon. Gradually add this to the wet ingredients and mix, stopping as soon as a non-sticky dough forms. If the dough is still wet, add a bit more flour, if it gets too dry and crumbly, add a drop of water and mix.
Add the dough between two pieces of parchment and roll it out about 1/8 inch thick. You might want to use additional flour for dusting to aid with the rolling.
Use a knife or pizza cutter to cut the dough into tiny squares. Transfer as is on the cookie sheet (no need to separate the individual cereal pieces, because what are we, nuts?).
Brush or dab the cereal block with almond milk (don't drench it) and sprinkle the sugar evenly.
Bake for 15-17 minutes until golden around the edges. Remove from the oven and let your cereal cool completely (they will get dryer and crunchier as they sit) before attempting to break apart.
Store in a sealed container (you can refrigerate for longer shelf life too) and enjoy!