Cinnamon Crunch Breakfast Cereal

by

Tenina Holder

POSTED April 3, 2019 (LAST UPDATED October 14, 2020)

Serves

10

Total Time

1hrs 10mins

Calories

313

Start your day with your own homemade version of "Cinnamon Toast Crunch" cereal with whole grains, real cinnamon and honey.

recipe-image

    INGREDIENTS


  • Whole wheat flour icon
    Whole wheat flour

    230 g (about 1 ¾ cups)

  • Cinnamon stick icon
    Cinnamon stick

    2 (about 8 g)

  • Bread flour icon
    Bread flour

    200 g (about 1 ¾ cups)

  • Sea salt icon
    Sea salt

    1 pinch

  • Baking soda icon
    Baking soda

    1 teaspoon (about 5 g)

  • Coconut oil icon
    Coconut oil

    75 g (about ¼ cup)

  • Coconut sugar icon
    Coconut sugar

    55 g (about ¼ cup)

  • Raw cane sugar icon
    Raw cane sugar

    23 g (about 1 ⅝ tablespoons)

  • Honey icon
    Honey

    20 g (about 2 ⅞ teaspoons)

  • Vanilla bean paste icon
    Vanilla bean paste

    2 teaspoons (about 11 g)

  • Milk icon
    Milk

    120 g (about ½ cup)

  • Ground cinnamon icon
    Ground cinnamon

    2 teaspoons (about 5 g)

  • Coconut oil icon
    Coconut oil

    50 g (about 3 ⅝ tablespoons)melted

    METHOD


  • 1. Pre-heat oven - 180°C
  • 2. Add whole wheat flour and cinnamon stick to the TM5 bowl
  • 3. Blitz - approx 1 min, speed 10
  • 4. Then add bread flour, sea salt, baking soda, coconut oil, coconut sugar, raw cane sugar, honey, vanilla bean paste and milk to the dough
  • 5. Mix - approx 10 sec, speed 6
  • 6. Knead - approx 1 min, dough
  • 7. Transfer dough to work surface
  • 8. Form into a ball
  • 9. Let rest onto work surface - 10 min
  • 10. Divide into 4 equal pieces with dough scraper
  • 11. Roll out thinly
  • 12. Cut out into squares with pizza cutter
  • 13. Prick
  • 14. Line a clean baking sheet with parchment paper
  • 15. Transfer dough to baking sheet
  • 16. Add raw cane sugar and ground cinnamon to a clean small bowl
  • 17. Mix
  • 18. Brush with coconut oil evenly
  • 19. Arrange topping in baking sheet
  • 20. Bake until crispy - 10 min, 180°C
  • 21. Let cool completely on round wire rack
  • 22. Store in plastic container

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