Cinnamon Crunch Breakfast Cereal

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    313

Make your own cinnamon crunch cereal with whole grains, real cinnamon and honey.

Inspired by: https://tenina.com/recipes/cinnamon-crunch-breakfast-cereal

recipe updated 8 Oct 2019

Ingredients

  • Wholemeal flour icon
    Wholemeal flour
    230g (about 1¾ cups)
  • Cinnamon stick icon
    Cinnamon stick
    2
  • Bread flour icon
    Bread flour
    200g (about 1¾ cups)
  • Sea salt icon
    Sea salt
    1 pinch
  • Bicarbonate of soda icon
    Bicarbonate of soda
    1 tsp (5g)
  • Coconut oil icon
    Coconut oil
    82ml (5½ tbsp)
  • Coconut sugar icon
    Coconut sugar
    55g (about 4½ tbsp)
  • Raw cane sugar icon
    Raw cane sugar
    23g (about 1½ tbsp)
  • Honey icon
    Honey
    20g (about 3 tsp)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (11g)
  • Milk icon
    Milk
    120ml (½ cup)
  • Ground cinnamon icon
    Ground cinnamon
    2 tsp (5g)
  • Coconut oil icon
    Coconut oil
    54ml (3¾ tbsp)

Tools

  • kCook icon Parchment paper
  • kCook icon Rolling pin
  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Work surface
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

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