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Saturday mornings in my house almost always involve cinnamon, oats, and a little extra mess on the kitchen counter, which is exactly why I started making this homemade Cinnamon Toast Crunch cereal. I use rolled oats, almond flour, and applesauce to create crisp little squares with the quintessential flavor and a healthier ingredients list. It takes me under an hour to make, and it is always part of my weekly meal prep.
I love recreating nostalgic childhood foods like my vegan graham crackers, so when my kids asked for Cinnamon Toast Crunch for breakfast, I never even crossed my mind to go out and buy a box. The oats and almond flour create a lightly crisp texture that stays crunchy even when it is added to milk. If you are health-conscious but still miss familiar breakfast treats, make your own by following this recipe.
A few months ago, we were out shopping for our movie night, and I allowed my kids to grab any snack they wanted off the shelves. One grabbed Pop-Tarts, and another grabbed a Cinnamon Toast cereal. I knew they were curious about these items since I make my own healthy vegan pop tarts at home. The first bite was exciting, but by the third mouthful, I could see regret on their faces. They said it was too sweet and had a “weird” aftertaste. Luckily, I had some homemade Cinnamon Toast Crunch for them to eat instead.
Warm cinnamon sugar coating every little square makes this homemade cinnamon toast crunch taste nostalgic without the overload of refined ingredients that you find in the boxed version. I love that the oat flour adds fiber, the almond flour adds healthy fats, and the applesauce keeps the texture crisp while helping the dough stay tender enough to roll out easily.
Making this homemade cinnamon toast crunch starts with blending oats into a soft flour before mixing everything into a lightly sweet dough with cinnamon, almond flour, and applesauce. After a quick chill in the refrigerator, I roll the dough thinly and coat both sides with aquafaba and cinnamon sugar. Then I cut the dough into tiny squares and bake until crisp and golden around the edges. As the cereal cools, the texture becomes crunchier while the warm cinnamon coating settles over every bite.
If you are a mom, you have probably had a container or baggie of dry cereal in your handbag at some point. Kids just love eating it straight out of the bag for some reason. A few weeks ago, I went to watch my daughter’s game and packed a few bags of homemade Cinnamon Toast Crunch into my purse before I left. I stood on the sidelines munching and eventually ended up sharing with a few of the other parents. They all asked which brand it was. Ha! Be sure to make this cereal, and pack it in for snacks, and school lunches too, instead of only having it for breakfast.
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🥘 Ingredients
You will be pleasantly surprised by the simple list of ingredients needed for this homemade Cinnamon Toast Crunch. This is everything I use:
Aquafaba: I brush aquafaba over the dough so the cinnamon sugar coating sticks properly without making the cereal soggy. Melted coconut oil or maple syrup also works if needed.
Coconut sugar: I use coconut sugar both inside the dough and for the coating since it adds a light caramel flavor that pairs perfectly with cinnamon.
Ground cinnamon: This is the signature flavor, and makes the cereal smell and taste incredible.
Rolled oats: I blend these into a fine flour to create a crisp texture while adding a slightly nutty flavor.
Almond flour: I use this to keep the cereal tender and slightly rich instead of dry or chalky.
Applesauce: Unsweetened applesauce helps bind the dough while adding moisture without needing eggs. Sometimes I make my own Instant Pot applesauce and leave out the honey.
Vanilla extract: A little vanilla extract rounds out the sweetness.
Salt: I add a small pinch to balance the sugary coating and keep the cereal from tasting flat.
🔪 How To Make
I use a food processor, parchment paper, and a rolling pin to make this homemade cinnamon toast crunch. This is the exact process I follow:
Blend oats: I add the rolled oats to a food processor and blend until they turn into a soft, flour-like texture with no large pieces remaining.
Mix dough: Next, I add the almond flour, coconut sugar, cinnamon, applesauce, vanilla, salt, and a little water. Once the mixture starts clumping together into a soft dough, I stop blending.
Chill the dough, make cinnamon sugar: I transfer the dough to the refrigerator and chill it for 30 minutes. Meanwhile, I stir together the coconut sugar and cinnamon for the topping until fully combined.
Preheat and roll: Then, I preheat the oven to 350F, place half the dough between 2 sheets of parchment, and roll it out thinly.
Add topping: I trim the dough into a rectangle, brush the surface with aquafaba, and sprinkle over the cinnamon sugar.
Flip and repeat: I replace the parchment, flip the dough, and sprinkle the cinnamon sugar over the other side. I repeat with the remaining dough.
Cut squares: Using a pizza cutter or sharp knife, I slice the dough into tiny squares that resemble classic cereal pieces.
Bake cereal: Next, I transfer the parchment carefully onto a baking sheet and bake until the squares become lightly golden and crisp around the edges.
Cool and separate: Once out of the oven and cooled completely, I separate the squares and store or serve.
My #1 Secret Tip for this homemade Cinnamon Toast Crunch recipe is to roll the dough thinner than I think it should be. Thick dough creates chewy cereal pieces, while thin dough crisps up properly once cooled.
Other Tips To Keep In Mind:
- Remove outer pieces first: I sometimes find that I need to remove some of the thinner outer edges and return the tray to the oven to continue baking. I do this when the thinner pieces brown faster than the middle.
- Watch closely: I start checking the cereal after 5 minutes to ensure nothing burns.
- Rotate trays: Halfway through baking, I rotate the tray so the cereal cooks more consistently across the pan.
- Smaller squares: I cut smaller squares as these bake more evenly and stay crisp longer once stored.
- Press coating: I gently press the cinnamon sugar into the dough before baking, so less topping falls off afterward.
📖 Variations
I have tested quite a few homemade Cinnamon Toast Crunch variations depending on what I was in the mood for. These are 3 versions my family asks for repeatedly:
Chocolate cinnamon: I mix 1 tablespoon of cocoa powder into the dough and add a few mini chocolate chips with the squares when I store them. My husband and kids eat this version straight out of the container during movie nights.
Maple pecan: I replace half the coconut sugar with maple sugar, and stir 1/4 cup finely chopped pecans into the dough for extra crunch. I make sure to add a few more chopped pecans to the baked squares before storing. My kids love this batch, especially during fall, which is when I make it the most.
Protein boost: I add 2 tablespoons vanilla protein powder and an extra spoonful of applesauce to keep the dough soft. This is great as a quick snack after sports practice.
🍽 Serving Suggestions
You can enjoy this homemade Cinnamon Toast Crunch as is with your milk of choice, or you could be creative and add it to other breakfast dishes. I recommend trying it in a Greek yogurt bowl with peanut butter, or even in a banana smoothie bowl. The flavors complement these dishes well and add a lovely differentiating texture.
At home, my kids treat these tiny squares like cookies and dunk them into their oat milk hot chocolate. Last weekend, I laid out a fun breakfast spread since it was one of our slower mornings without any sports games or other commitments. I used the Cinnamon Toast Crunch in my pancake tacos and made some healthy cinnamon rolls to go along with it.
🧊 Storing And ♨️ Reheating
Room temperature: I store cooled cereal in an airtight container at room temperature for 5-7 days.
Freezing: I freeze unbaked dough wrapped tightly for up to 2 months. Then thaw it overnight in the refrigerator before rolling and baking.
Reheating: If the cereal loses some crispness after storage, I spread it on a baking sheet and warm it in a 300F oven for 3-4 minutes.
❓Recipe FAQs
Dry dough usually just needs a splash of water to loosen it slightly. I add water 1 teaspoon at a time and knead gently until the dough bends without splitting around the edges.
I get the best texture from old-fashioned rolled oats blended into a fine flour. Quick oats make the dough slightly pasty, and steel-cut oats stay too gritty and prevent the cereal from crisping up properly as they bake.
Once the cereal cools fully, I store it in a tightly sealed container away from heat or humidity. If my kitchen is warm, I toss in a small piece of parchment paper to absorb extra moisture and keep the texture crisp for longer.
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Homemade Cinnamon Toast Crunch
Saturday mornings in my house almost always involve cinnamon, oats, and a little extra mess on the kitchen counter, which is exactly why I started making this homemade Cinnamon Toast Crunch cereal. I use rolled oats, almond flour, and applesauce to create crisp little squares with the quintessential flavor and a healthier ingredients list. It takes me under an hour to make, and it is always part of my weekly meal prep.
Servings: 8
Calories: 178kcal
- My #1 Secret Tip for this homemade Cinnamon Toast Crunch recipe is to roll the dough thinner than I think it should be. Thick dough creates chewy cereal pieces, while thin dough crisps up properly once cooled.
- Remove outer pieces first: I sometimes find that I need to remove some of the thinner outer edges and return the tray to the oven to continue baking. I do this when the thinner pieces brown faster than the middle.
- Watch closely: I start checking the cereal after 5 minutes to ensure nothing burns.
- Rotate trays: Halfway through baking, I rotate the tray so the cereal cooks more consistently across the pan.
- Smaller squares: I cut smaller squares as these bake more evenly and stay crisp longer once stored.
- Press coating: I gently press the cinnamon sugar into the dough before baking, so less topping falls off afterward.
Calories: 178kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 106mg | Potassium: 45mg | Fiber: 3g | Sugar: 12g