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5 from 1 vote

Small-batch Baked Churro Cereal

Make your morning milk taste like churros!
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Mexican
Keyword: breakfast, cereal, churros, easy recipes, gluten-free, low sugar, plant-based, small-batch, vegan
Servings: 6 servings
Calories: 150kcal

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!

Nutrition

Serving: 1 serving | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 100mg | Potassium: 29mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg