Check out this easy replacement for Cinnamon Crunch Cereal
Can homemade alternatives really replace some of those boxed favorites in your home? Can they really be simple, inexpensive and easy to make? Yes and YES. Check out t our adventure in making cinnamon crunch cereal
How simple is it really?
Ok – honesty first. I hate a mess, and I do not like recipes that claim to be simple, but instead require obscure ingredients, multiple tools and too many steps. This recipe was adapted from a few I found online – and one of my nine year olds made it. Really. She’s not an accomplished cook, and she’s dyslexic, which makes cooking a perfect challenge to accomplish. (We use it often in place of reading chapters of a book, or when she struggles with math! But that’s another topic…)
Anyway, back to this recipe for cinnamon crunch cereal. I used gluten-free flour (this one) because I had it and thought this would be a perfect recipe to use what I had on hand. Keep it simple, sister! This recipe needs: flour, sugar, cinnamon, butter (or coconut oil), salt and vanilla extract. Think outside the box and edit as you would like. Essentially it is a uber-thin pie crust base with yummy cinnamon-ness coating. All the ingredients you can quickly find in your cupboard, and they are all very adaptable to specific needs in your family. (Find any extra ingredients over at Thrive Market and have it delivered to your house!)
This was a great recipe with easy skills to let my kiddo get to it! All my kids have loved it on top of yogurt or ice cream, or dry as a snack. They are still working on the right ratio of milk to cereal to make this a complete replacement – but one step at a time! If you’re looking for a non-dairy milk, try this oat milk or cashew milk.
I hope you all enjoy it as much as we do!
Homemade Cinnamon Crunch Cereal
- 1 tablespoon ground cinnamon
- dash grated nutmeg
- ½ cup sugar
- 1 teaspoon cinnamon
- 2½ cups flour gluten free, all-purpose or ½ whole wheat and ½ all-purpose
- 1/2 teaspoon sea salt
- 1 cup cold salted butter, cubed
- 2 teaspoons vanilla
- 2 drops cinnamon essential oil
- ½ cup ice water
- 4 tablespoons salted butter, melted
- Heat oven to 350 degrees Fahrenheit. Mix 1 tablespoon cinnamon, grated nutmeg and sugar into a bowl. Set aside.
- In a food processor, combine flour, 1/2 teaspoon of cinnamon, salt. Whir to combine. Slowly add cubes of butter and continue to whir together until mixture is crumbly, with small pieces throughout. In a small bowl, mix vanilla, cinnamon essential oil and 1/2 cup cold water. Combine and add slowly into your dry mixture. The dough should pull together into a ball. If not wet enough, add small amounts of ice water until it pulls together.
- Place dough on lightly floured surface, and form into multiple small balls. Working one at a time, roll dough out until very thin, about 1/2 the thickness of a pie crust. Cut dough with knife or pizza cutter into small squares or other shapes. Transfer onto waiting jelly roll pan lined with parchment paper.
- Brush dough squares with melted butter, and sprinkle generously with cinnamon and sugar mixture. Lightly press sugar mixture into the dough if possible.
- Bake in 350 degree oven for 15 minutes until a toasted, golden brown. Cool completely and store in a tall mason jar or other air-tight container.