This vegan and gluten free cinnamon toast crunch cereal tastes just like the real thing, but is vegan and gluten-free! It’s a nostalgic breakfast treat that will make you feel like a kid again!
You know what they say, breakfast is the most important meal of the day, right? So why not make it special and different? I typically like keeping it simple with a Green Smoothie, Superfood Protein Breakfast Cookies, or some Vegan Banana Chocolate Chip Sheet Pan Pancakes. But sometimes I like to switch it up and have some homemade cereal with fresh fruit!
I love cereal, but I haven’t bought boxed cereal in I don’t know how long. One day I was craving Cinnamon Toast Crunch and decided, WHY NOT whip some up?!
Homemade cereal… I already see your brains shutting down because you ain’t got time to make your own cereal, and you think this will be WAY too hard. However, there are only 8 ingredients for this entire recipe. EIGHT.
All you just have to do is mix them, roll ‘em and then cut them into cute little squares. In my opinion, the only tricky part is rolling the dough out. You want it thin enough so the Cinnamon Toast gets crunchy, but not too thin that the dough breaks. It’s a fine line, but if you can master this part you’re smooth sailing for everything else!
The absolute HARDEST part is waiting for them to cool, but you must! They continue to crisp up on the baking sheet as they cool, so if you’re looking for the perfect crispy cereal, you HAVE to wait.
Table of Contents
INGREDIENTS YOU NEED FOR THE VEGAN CINNAMON TOAST CRUNCH
You will need the following ingredients listed below to make this vegan cereal recipe (the exact measurements, nutrition information and full recipe are in the printable recipe card at the bottom of the post):
- Almond Flour – keeps this recipe gluten free as well as lower in carbohydrates. Also a great source of vitamin E.
- Oats (Which You Blend In Blender To Make Oat Flour) – a great option in baking as it acts a lot like traditional white flour, but without the gluten.
- Ground Flax seed – a very key ingredient in this recipe! When combined with water, they create an egg-like binder that holds the cereal together! They are full of healthy fats and are a great vegan option for those who can’t have egg in baked goods!
- Coconut Sugar or Granulated White Sugar
- Mashed Banana – or apple sauce.
- Vanilla Extract
Flax seeds are a very key ingredient in this recipe! When combined with water, they create an egg-like binder that holds the cereal together! They are full of healthy fats and are a great vegan option for those who can’t have egg in baked goods!
HELPFUL TIPS TO MAKE SURE THE CEREAL GETS CRUNCHY
1. ROLL THE DOUGH OUT VERY THIN!
This is the most important part about this entire recipe! You want the dough to be approximately 1.5mm thick. The thinner you can get the dough, the crispier the cereal will be. Do not roll the dough so thin that the dough rips apart, but you still want it extremely thin.
2. DO NOT OVER BAKE.
I tested this recipe numerous times and I found out the hard way that these can burn very quickly. It only takes a minute for them to go from golden brown to burnt to a crisp!
3. LET THE CEREAL COOL OFF FOR AT LEAST AN HOUR.
This really lets it dry out and gives it that CRISP! Once it’s fully cooled and has crisped up you can devour it with non-dairy milk, or enjoy completely on it’s own as a crunchy snack! If you want the cereal EXTRA crispy, leave it on the baking tray overnight to crisp up even further.
HOW TO STORE THE CINNAMON CEREAL
Storing homemade vegan and gluten-free Cinnamon Toast Crunch cereal to maintain its freshness and crunchiness requires careful consideration of factors like moisture and air exposure. Here’s how you can do it:
1. Cooling and Drying: Allow the cereal to cool completely after baking to ensure that there is no residual moisture. If the cereal isn’t cooled properly before storage, it can become soggy.
2. Airtight Containers: Transfer the cooled cereal to an airtight container. Choose a container that is appropriately sized to minimize empty space and reduce exposure to air.
3. Moisture Control: Place a small food-safe moisture absorber packet inside the container to help prevent moisture from affecting the cereal’s texture.
4. Layering and Separation: If you’re making a larger batch, consider layering the cereal with parchment paper or wax paper between layers to prevent sticking and maintain crispiness.
5. Storage Location: Store the container of cereal in a cool, dry, and dark place. Avoid areas with direct sunlight or high humidity, as these factors can lead to loss of crunchiness and potential mold growth.
6. Use Within a Reasonable Timeframe: Homemade cereal lacks the preservatives and stabilizers found in store-bought options. Consume the cereal within a few weeks for the best taste and texture.
CAN I RE-CRISP THE CEREAL IF IT LOSES IT’S CRUNCHINESS?
Yes, you can try re-crisping the cereal by placing it in a preheated oven at a low temperature for a short period (e.g., 250°F or 120°C for 5-10 minutes). Keep a close eye to prevent over-baking and burning.
CAN I STORE THE LEFTOVER CEREAL IN THE FRIDGE?
Storing cereal in the fridge may introduce excess moisture, leading to potential loss of crunchiness and texture. It’s generally better to store it in a cool, dry place.
IF YOU LOVE THIS RECIPE, HERE ARE SOME OTHER BREAKFAST OPTIONS YOU CAN TEST OUT!
- Easy Vegan Breakfast Tacos
- Raspberry White Chocolate Overnight Oats Recipe
- Easy 6 Ingredient Vegan Beer Bread
- Carrot Cake Overnight Oats
- Baked Pancake Muffins Using Pancake Mix
FOR CINNAMON SUGAR
- 1/3 cup coconut sugar, or white sugar
- 1 tsp cinnamon
FOR CINNAMON TOAST CRUNCH
- 1 cup almond flour
- 3/4 cup oats, blended into oat flour
- 3 tbsp ground flaxseed
- 1/4 cup coconut sugar
- 2 tsp cinnamon
- Pinch of salt
- 2 tbsp water
- 2 tbsp banana, mashed
- 1 tsp vanilla extract
- Preheat oven to 375F.
- Make the cinnamon sugar by combining 1/3 cup coconut sugar with 1 tsp cinnamon sugar. Set aside.
- In a stand mixer, combine the almond flour, oat flour, flaxseeds, coconut sugar, cinnamon and salt. Add in water, mashed banana and vanilla extract and stir till a dough forms. You want the dough to roll out and not be too wet, but not too dry that it crumbles.
- Using two pieces of parchment paper, roll the dough very very thin (approx 1.5-2mm). The thinner you can get it, the crunchier the cinnamon toast crunch will be. Remove parchment paper from one side, brush dough with water and sprinkle with half of the cinnamon sugar.
- Place parchment paper back on and flip dough to the other side. Peel off parchment paper and again brush dough with water and sprinkle with the remainder of the cinnamon sugar.
- Using a very sharp knife or pizza cutter, cut dough into tiny squares. Separate the squares and place on baking tray.
- Bake for 8-11 minutes.
- Let cool for an hour, this will allow them to crisp up.
- Serve with non-dairy milk and re-live all your childhood dreams.
Serving Size:1 grams
Amount Per Serving: Calories: 472Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 42mgCarbohydrates: 66gFiber: 9gSugar: 30gProtein: 13g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…