Craft Homemade Cinnamon Toast Crunch for a healthier irresistible alternative to store-bought cereal, perfectly sized, sweetened and spiced.
- ⅓ cup (2½ fl oz/71 ml) coconut oil, melted
- 4 - 5 tablespoons water
- ¼ cup (2 oz/57 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (10 oz/284 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
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Preheat the oven to 325°F (365°C) fan assisted and line 2 baking sheets with parchment paper. Set aside.
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In a medium bowl, combine the oil, 4 tablespoons water, sugar, and vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, and cinnamon. Stir the wet into the dry ingredients until the dough comes together (If it seems too dry, add the extra water).
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Divide the dough in half and roll each half out as thin as possible directly onto the lightly floured piece of parchment paper for the pans. Lightly flour the rolling pin to help roll the dough very thin.
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For the cinnamon sugar, mix the sugar and cinnamon together and sprinkle all over the top of the doughs and press in with your hands or the rolling pin to make sure it is sticking to the dough.
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With a pizza cutter or sharp knife, cut the dough into ½-inch (12 mm) squares. (No need to push the pieces apart).
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Bake the sheets for 22-25 minutes until nicely browned all over. Remove from the oven and allow to cool and crisp.
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Serve over milk of your choice. Store the leftovers in an airtight container at room temperature for up to 2 weeks.