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hand holding milk jug pouring into a bowl of homemade cereal with flowers in the background

Cinnamon Toast Crunch

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  • Total Time: 30 minutes
  • Yield: 8 cups 1x


Cinnamon Toast Crunch, made at home! Enjoy this classic childhood cereal made with good-for-you ingredients. It's totally vegan and ready in just 30-minutes. The taste you can see!


  • 1/4 cup powdered sugar
  • 2 tsp cinnamon (plus more for topping)
  • 1 tsp kosher salt
  • 1 and 1/2 cup whole wheat pastry flour (or all purpose flour)
  • 1/4 cup all purpose flour (or oat flour )
  • 1/3 cup organic raw sugar (plus more for topping, turbinado is best but feel free to sub white sugar)
  • 1/2 tsp baking powder
  • 6 TBS coconut oil, soft but not melted (plus more for topping, you could also use butter)
  • 2 TBS maple syrup
  • 1 TBS vanilla extract
  • 1/2 tsp lemon juice or vinegar
  • 1/2 cup nondairy milk, divided


  1. Add powdered sugar, cinnamon, salt, whole wheat pastry flour, all purpose flour, raw sugar, and baking powder to the bowl of a food processor. Pulse to combine.
  2. Next add in coconut oil, pulsing in between each tablespoon to incorporate. Stream in maple syrup and vanilla extract. Your mixture will start to become crumbly. Finally, add your lemon juice/vinegar and slowly stream in your milk. You may not need all of this milk to have the mixture come together! I normally start by adding 1/4 cup, pulsing, and seeing how wet the dough becomes. You want it to resemble a pie dough, somewhat sticky but able to be rolled out.
  3. To help with rolling, chill the dough in the fridge for 15 minutes (sometimes I skip this step). Preheat your oven to 350 degrees and line two baking sheets with parchment paper. Now, take your dough and divide it in two equal halves. Place one half back in the fridge and place the other in between two sheets of lightly floured wax paper. Using a rolling pin or a flat-sided glass, roll the dough into a rectangle until it is 1/8 of an inch thick. Carefully peel the top layer of wax paper off of the rolled rough and confidently flip the wax paper over onto the prepared parchment-lined sheet. It's ok if some folds! Just be sure to straighten it out as much as possible. Repeat with the second portion of dough. You now have two large baking sheets of rolled dough.
  4. Using a pastry brush, clean towel, or just your hands, spread 1 TBS melted coconut oil on top of each rolled dough. This will help with extra crisping. Next, sprinkle 1 TBS raw sugar and 1 tsp cinnamon over each sheet. This will be the taste you can see!
  5. Almost there! Using a pizza cutter or chef's knife, cut 1 x 1 inch squares in rows and columns across the surface of the dough. These do not need to be perfect. They should be about the size of a postage stamp. You do not need to separate the squares completely, just be sure they are cut all the way through. Place baking sheets in the oven and bake for 10 minutes, checking for doneness at this point. Depending on how hot your oven runs this may take a little bit longer (mine took about 15 minutes in total). You want the squares to be looking nice and crispy brown. Remove from the oven and let cool for a few minutes.
  6. Use a knife or your hands, break the squares apart. They are now ready to eat in a nice bowl of cereal! This recipe will keep for 5 days in a sealed container on the counter.


*If you do not have a food processor, this is easily made by hand! Just use a very large bowl and sturdy spoon for mixing.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Snack
  • Cuisine: American