Homemade Cinnamon Toast Crunch Cereal
This batch of homemade cinnamon toast crunch cereal is a deceptively simple recipe and tastes sooo much better than the store bought stuff! You're getting plenty of fiber, omega-3s and healthy fats from the ground almond meal and flax seeds.
Ingredients
Cereal Dough
- ¾ cup oat flour
- ¼ cup ground flax seeds
- ¼ cup almond meal
- ⅓ cup coconut sugar
- 2 TBSP cinnamon
- 3 TBSP aquafaba
- 1 tsp salt
- 3 TBSP water
Cinnamon Sugar Topping
- 1 TBSP aquafaba, for brushing
- ½ cup granulated sugar
- 2 TBSP cinnamon
Instructions
- preheat the oven to 325 and line a baking sheet with a silpat mat
- use a small electric coffee grinder to blend the oats and flax seeds into a fine flour
- combine the oat flour, flax meal, almond meal, coconut sugar, cinnamon and salt in a large bowl. Create a small well in the center
- into the well, pour in the aquafaba, vanilla, and 3 tablespoons of water. Use your hands to mix until a dough forms. *If it’s still too dry and crumbly, add in extra water until the dough can be shaped into a malleable ball
- tear off two pieces of parchment paper. Place the first piece on the counter. Roll the dough into a ¼ rectangle directly on top of the first piece of parchment paper, using the second piece of parchment paper on top as a barrier between the rolling pin and the dough
- combine the white sugar and remaining 2 tablespoons of cinnamon. Brush the aquafaba over the dough, then sprinkle the cinnamon sugar mixture on top
- use a pizza cutter to slice the dough into small 1” x 1” squares
- transfer the squares to the baking sheet. You can either use a spatula or lift the bottom piece of parchment paper to “flip” the squares off and over. Whichever method you choose, be sure to spread the cereal squares out as much as possible on the baking sheet
- bake the squares at 325 for 20 minutes, then rotate the baking tray and bake for another 10 minutes. Let cool completely before transferring to an airtight storage container