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Vegan Cinnamon Toast Crunch

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Cinnamon toast crunch is one of the most popular cereals on the market, and is definitely one of my favorites!

However, I have some bad news for all the vegan or lactose intolerant individuals out there; cinnamon toast crunch contains butter in the recipe!

Don’t fret; that’s why we made a vegan version of this cereal. It still has that delicious cinnamon sugar flavor and that buttery crunch, just without the dairy!

Plus, it’s easier than you think! The hardest part is just waiting for it to cool so you can eat it. 

One of my favorite things about this cereal is that it doesn’t go soggy super quick like store-bought cereal does. Definitely a perk of making it yourself!

In the photos, you will see that I cut the cereal into tiny squares just like the original, but they don’t have to be perfect! Cutting the squares is the most time-consuming part of this recipe, so make it as easy on yourself as you like. 

For this recipe, you will need a mixing bowl, a rolling pin, a baking sheet, and parchment paper. 

Can I Make This Recipe Gluten-Free?

If you need this recipe to be gluten-free, you can replace the all-purpose flour with almond flour or a gluten-free flour blend. All the other ingredients will stay the same. 

What If I Don’t Have Coconut Oil In My Pantry?

If you do not have coconut oil, you can use applesauce to bind the dough together and add moisture. Vegan butter or vegetable oil would also work well.

What Milk Should I Serve It With?

Any non-dairy milk would work great with this cereal, though coconut and oat milk are always my favorites, especially with the cinnamon flavor. 

How Long Will The Cereal Keep?

Since we want a super crunchy cereal, this cereal will only last for up to 2 days in an airtight container. Any longer than that and the cereal will turn too soft.

What If I Don’t Have A Rolling Pin?

I didn’t have a rolling pin in my kitchen tool kit for years! I used to use a bottle of olive oil to roll out things and it worked just fine, so just use what you have. 

Vegan Cinnamon Toast Crunch

Step 1

Assemble your ingredients.

Preheat the oven to 375°F.

Mix the cinnamon and sugar together in a small bowl and set aside.

Step 2

Melt the coconut oil on low heat. Add the oat flour, all-purpose flour, and salt to a mixing bowl. Pour the water and coconut oil into the bowl and mix until you have a dough. 

Step 3

If the dough is still too dry, add 1 tablespoon of water at a time until it reaches a consistency that you can roll out. 

Cut the dough into 2 portions.

Step 4

Take 1 portion of dough and roll it out between 2 pieces of parchment paper. This will ensure that you roll it out thin enough for the cereal, about 2 millimeters. If it’s too thick, the squares will not bake well. 

Pull back the top sheet of parchment paper and brush the top of the dough with water. Sprinkle a generous amount of cinnamon sugar onto the dough.

Place the parchment paper back onto the dough and carefully flip it to the other side and repeat the water and cinnamon sugar process.

Step 5

Pull back the top sheet of parchment paper again, and place the dough onto a baking sheet, keeping the dough on the bottom layer of parchment paper.

Using a sharp knife or pizza cutter, cut the dough into 1-inch cereal piece sizes. Spread the cereal pieces apart so they can bake properly.

Bake the cereal for 10-12 minutes. Keep an eye on them for the last few minutes, as they can burn rather quickly. Let them cool for 30 minutes to an hour before serving in a bowl with any non-dairy milk of choice.

Enjoy!

Vegan Cinnamon Toast Crunch

Vegan Cinnamon Toast Crunch

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

This is a fantastic homemade version of the classic breakfast cereal that's delicious and totally vegan!

Ingredients

  • 1 cup oat flour
  • ⅔ cup all purpose flour
  • ⅓ cup water
  • 3 tbsp coconut oil
  • 2 ½ cinnamon powder
  • ⅓ cup granulated sugar 
  • ¼ tsp salt

Instructions

  1. Preheat the oven to 375°F.
  2. Mix the cinnamon and sugar together in a small bowl and set aside.
  3. Melt the coconut oil on low heat. Add the oat flour, all-purpose flour, and salt to a mixing bowl. Pour the water and coconut oil into the bowl and mix until you have a dough. If the dough is still too dry, add 1 tablespoon of water at a time until it reaches a consistency that you can roll out. 
  4. Cut the dough into 2 portions. Take 1 portion of dough and roll it out between 2 pieces of parchment paper. This will ensure that you roll it out thin enough for the cereal, about 2 millimeters. If it's too thick, the squares will not bake well. 
  5. Pull back the top sheet of parchment paper and brush the top of the dough with water. Sprinkle a generous amount of cinnamon sugar onto the dough. Place the parchment paper back onto the dough and carefully flip it to the other side and repeat the water and cinnamon sugar process. 
  6. Pull back the top sheet of parchment paper again, and place the dough onto a baking sheet, keeping the dough on the bottom layer of parchment paper. Using a sharp knife or pizza cutter, cut the dough into 1-inch cereal piece sizes. Spread the cereal pieces apart so they can bake properly.
  7. Bake the cereal for 10-12 minutes. Keep an eye on them for the last few minutes, as they can burn rather quickly. Let them cool for 30 minutes to an hour before serving in a bowl with any non-dairy milk of choice. 
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 152mgCarbohydrates: 51gFiber: 3gSugar: 17gProtein: 6g

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