What do YOU eat for breakfast?
Cereal, fast food, eggs, pancakes? No one likes spending money on expensive tiny boxes of cereal that say they have 10 servings but we know there is only enough for 5 servings. What do they think, we eat a half a cup of cereal, ha! Ahem – I can eat a whole box in a few sittings….we won’t go there. 🙂
Here is a recipe for making YOUR own cereal – cinnamon toast crunch – well we will just call it Cinnamon Crunch.
I found the original recipe from a favorite blogger, Merissa, over at Little House Living so check out all the amazing homesteading recipes she has on the blog!
After the cereal recipe I included a few more to help you on the way to cooking at home – enjoy!!
Homemade Cinnamon Crunch Cereal
- 1.5 cups organic all purpose flour
- 1/2 cup organic whole wheat flour
- 1.5 tsp baking soda
- 1 tsp cinnamon organic
- 1/3 cup melted coconut oil extra virgin
- 1/2 cup water
- 2 tbsp raw honey
- 1/4 cup sugar raw organic
- 2 tbsp cane sugar non gmo or organic
- 1/2 tsp cinnamon organic
- 1 tbsp coconut oil extra virgin
Preheat oven to 375o
Line 2 pans - each approximate 11 x 16", with parchment paper.
In a large bowl, combine the sugar, vanilla, cinnamon, honey and coconut oil that is melted. Mix well.
Add all but 1/2 cup flour and baking soda. Mix and add the rest of the flour until the mixture is crumbly but not over dry. I found mine still slightly pliable.
Divide batter between pans and squish down. Place another sheet of parchment over the dough on first pan and use a rolling pin to flatten and spread to about 1/8". The thinner the more crunchy. Repeat with the same parchment over the second pan.
Melt the remaining 1 tablespoon of coconut oil and brush it over the dough. Combine the cinnamon and sugar and sprinkle over the tops of the dough.
Using a pizza cutter or a knife, score the dough lengthwise then crosswise into little squares. Bake at 375o for 15-16 minutes.
Remove from oven to cooling racks and score again, gently as to not break the pieces. You may want to do it just in one direction. Cool completely then store in glass jars. Refrigerate if not eaten within the week.
Check out the following OLD post of mine where I made nutella poptarts and granola!
These egg cups are divine – Calendula & Dandelion Egg Cups
And the pièce de résistance – My winning Breakfast in the 48th Pillsbury Bake-Off –
Have a beautiful day friends –