This homemade Cinnamon Toast Crunch delivers everything you love about the classic cereal—warm cinnamon flavor, satisfying crunch, and just the right touch of sweetness—made with simple, wholesome ingredients. Rolled thin and baked until golden, each bite is crisp, fragrant, and perfect for breakfast or snacking straight from the jar.
Designed to be flexible, this recipe works well with all-purpose, whole wheat, or gluten-free flour, making it easy to adapt to your pantry and preferences. Whether enjoyed with milk, sprinkled over yogurt, or eaten by the handful, this homemade version is a fun, nostalgic treat that feels both comforting and thoughtfully made.
Ingredients
Cereal
- 2 cups flour (all-purpose, whole wheat, or all-purpose gluten-free)
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ⅓ cup coconut oil, melted
- ¼ cup raw sugar (or cane sugar)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ cup water
Optional Cinnamon Sugar Topping
- 1–2 tablespoons coconut oil, melted
- ⅛ cup cane sugar
- ½ teaspoon ground cinnamon
Directions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the sugar, cinnamon, vanilla extract, honey, and melted coconut oil until smooth. Tip: Refined coconut oil works best if you want to avoid a coconut flavor.
- Add the baking soda, 1½ cups of the flour, and the water. Stir until combined. The mixture will be soft and slightly messy.
- Add the remaining ½ cup flour, adjusting slightly as needed. The dough should be crumbly but still hold together when pressed. Different flours may require small adjustments.
- Divide the dough evenly between the two prepared baking sheets. Lightly press it out with your fingers, then place another sheet of parchment paper on top. Use a rolling pin to roll the dough to about ⅛-inch thickness. The thinner the dough, the crunchier the cereal.
- Brush the dough lightly with melted coconut oil. Optional: In a small bowl, mix the sugar and cinnamon for the topping and sprinkle evenly over the dough.
- Using a pizza cutter or sharp knife, score the dough into small cereal-sized squares.
- Bake for about 15 minutes, or until the cereal is evenly browned and crisp.
- Remove from the oven and let rest for 1–2 minutes. Re-score the dough widthwise to fully separate the pieces, then allow to cool completely.
- Once cooled, break apart and transfer to airtight jars or containers.
Storage
This recipe yields about 2 quart-sized jars of cereal. Store at room temperature for short-term use, or keep in the refrigerator or freezer for longer freshness.
Based on recipe found on littlehouseliving.com