Do you remember this post?
When I made cookies into cereal?
Yeah, well that post got my brain thinking about other cereals that could be made.
Obviously the old classics came to mind.
Lucky Charms, Cheerios, Frosted Flakes. Pretty much just bowls of awesome sugar for breakfast.
Personally I was a boring, boring cereal eater growing up.
The truth is I can’t handle a whole boat load of sugar in the morning so I went for the Corn Flakes, Wheat Chex, Cheerios and Lucky Charms. Except I would actually pick around the marshmallow in the Lucky Charms.
I know, weirdest kid ever.
Now, if I was eating cereal for a snack, which I did way more than for breakfast, the sugary stuff was all game.
Cold milk and cereal.
So I made my favorite.
But I made it better.
And it is not scary at all.
It is actually scary how easy it is.
Mix the dough like you would a pie crust, then roll it out super, super thin between two sheet of wax paper, then use a pizza cutter to slice the dough into square, dust with cinnamon sugar and then use a really thin metal spatula to scrap the dough up and place it on a baking sheet. Bake, cook and….
So good with cold, cold milk.
Becoming a daily summer snack.
For everyone. I need to make more.
Words cannot describe how much better this is than that old boxed stuff. These are so light, buttery, crunchy and cinnamony it’s insane.
And I didn’t even use butter. Nope, multi beneficial, super healthy – coconut oil. I also used whole wheat flour.
Homemade Cinnamon Toast Crunch
Yields: 5 to 6 Cups of Cinnamon Toast Crunch
- 1 1/4 cups whole wheat pastry flour
- 1 1/4 cups all-purpose flour
- 2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/3 cup + 1 tablespoon coconut oil (or you can sub room temp. butter), divided
- 1/3 cup brown sugar
- 1/8 cup sugar
- 1 tablespoon vanilla
- 2 tablespoon honey
- 1/2 cup buttermilk
- 1/8 cup sugar
- 3/4 teaspoon cinnamon
Line two baking sheets with a silpat or parchment papper.
In the bowl of a food processor add the whole wheat flour, flour, baking soda and 2 teaspoons cinnamon. Pulse to combine. Then add in 1/3 cup coconut oil, 1/3 cup brown sugar, 1/8 cup sugar, vanilla and honey. Process until the dough looks like small peas and then add in the buttermilk and process until a dough ball forms. The dough will seem dry and crumbly, but this is fine.
Preheat the oven to 350 degrees F.
Dump the dough out onto a lightly floured counter and pinch any crumbles of dough together with your hands. Divide the dough into two flat disks. Working with one piece of dough at a time place a piece of wax papper over the dough and roll the dough as thin as you can, no thicker than 1/4 inch thick, but preferably an 1/8 inch thick (about the thickeness of a quarter). Remove the top piece of parchment paper.
In a small bowl combine the 1/8 cup sugar and 3/4 teaspoon cinnamon. In another bowl melt the remaining 1 tablespoon coconut oil in the microwave. Brush the whole sheet of dough with the melted coconut oil and then generously sprinkle with the cinnamon sugar.
With a pastry cutter, pizza cutter or very sharp knife, even the edges of the rectangle. Slice into pieces, about 1/2 inch squares. Pierce each square carefully 2 or 3 with a fork. Use a very thin spatula and scrape the squares off the counter and then carefully use your hands to place the squares on the prepared baking sheets.
Repeat with the remaining dough until all the dough has been used.
Bake for 9 to 13 minutes or until lightly golden brown on top.
Allow to cool completely and store in an airtight container.
Now go make some cereal.