Name: Homemade Cinnamon Toast Crunch Cereal (Gluten-Free)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2-¼ cups Bob's Red Mill Gluten-Free Baking Flour; 1 tsp. Bob's Red Mill Baking Soda; ⅓ cup Simple Truth Organic Sugar; 1 Tbsp. Simple Truth Organic Cinnamon; ⅓ cup Nutiva Organic Coconut Oil (melted); ¾ cup water (or more if needed); 2 Tbsp. sugar; 1 tsp. cinnamon; 2 Tbsp. coconut oil (melted); 2 cups So Delicious Organic Coconut Milk; 1 cup Vitacost Organic Dried Cranberries (raisins or tart cherries); ¼ cup NOW Foods Raw Almonds (chopped)

So you’re super happy that you’ve cut out processed foods, but you still feel that yearning for the singularly satisfying crunch of breakfast cereal. With this homemade cereal recipe, you can indulge in the crunch without the junk. This wholesome cinnamon toast crunch is gluten-free, dairy free, vegan, free of preservatives and actually easy to make! It’s the perfect breakfast for busy mornings, splashed with dairy-free milk and topped with chopped nuts and dried fruit. But by all means, enjoy it on its own as a crunch-crunch-crunchy anytime snack!

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Homemade Cinnamon Toast Crunch Cereal (Gluten-Free)

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6

Calories 363 kcal

Author Oana Ennis

Ingredients

Cereal

2-¼ cups Bob's Red Mill Gluten-Free Baking Flour
1 tsp. Bob's Red Mill Baking Soda
⅓ cup Simple Truth Organic Sugar
1 Tbsp. Simple Truth Organic Cinnamon
⅓ cup Nutiva Organic Coconut Oil melted
¾ cup water or more if needed

Cinnamon-sugar coating

2 Tbsp. sugar
1 tsp. cinnamon
2 Tbsp. coconut oil melted

Optional

2 cups So Delicious Organic Coconut Milk
1 cup Vitacost Organic Dried Cranberries raisins or tart cherries
¼ cup NOW Foods Raw Almonds chopped

Instructions

Preheat oven to 350 degrees F.
In mixing bowl, combine flour, baking soda, sugar and cinnamon. Add melted coconut oil and water and mix until dough is soft and not too dry. (Note: If too dry, add additional water.)
Line baking sheet with parchment paper trimmed to fit. Remove parchment paper and lay it on flat surface. Place half of dough on parchment paper and top with another piece of parchment. Using rolling pin, roll dough into thin layer. (Note: The thinner the layer is, the crisper the cereal will be.)
Peel off top parchment paper and transfer rolled dough and bottom parchment onto baking sheet. Using pizza cutter, slice dough into small squares.
In small bowl, mix sugar with cinnamon.
Brush dough with melted coconut oil and sprinkle with cinnamon-sugar mixture.
On different baking sheet, repeat steps with second half of dough.
Bake 10-12 minutes, until golden-brown. Remove and cool completely. (Note: Cereal will become crispy as it cools.)
Store in airtight container for 5 to 7 days.
Eat as is or serve with dairy-free milk and/or chopped nuts and dried fruit, if desired.