Cinnamon Toast Crunch contains problematic canola oil (inflammatory seed oil), artificial preservatives (BHT), and refined sugars. This clean version substitutes coconut oil for the canola oil, uses organic coconut sugar instead of refined sugars, and eliminates all artificial additives while maintaining the beloved cinnamon sugar crunch.
Based on: Cinnamon Toast Crunch Cereal
· Makes approximately 30 servings
· Serving: 1 cup (41g)
Why This Recipe is Seed Oil Free
Commercial Cinnamon Toast Crunch Cereal from General Mills often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Cinnamon Toast Crunch Cereal may also contain artificial dyes. Check it on DyeFreeCheck to find out.
10ml (about 2 teaspoons) · Simply Organic Pure Vanilla Extract
Rounds out the flavor profile with warm, sweet notes
Instructions
Step 1. Preheat oven to 300°F (150°C). Line two large baking sheets with parchment paper. In a large mixing bowl, whisk together whole wheat flour (600g), rice flour (200g), coconut sugar (120g from the total 180g - reserve 60g for topping), cinnamon (15g from the total 20g - reserve 5g for topping), salt (8g), and sunflower lecithin (4g). Whisk thoroughly for 2-3 minutes to ensure even distribution of the lecithin powder, which tends to clump.
Step 2. In a separate bowl, warm the coconut oil (120g) just until melted but not hot - about 30 seconds in microwave. Whisk in maple syrup (60g) and vanilla extract (10ml) until smooth. The mixture should be warm but not steaming, as hot liquid will activate the flour prematurely.
Step 3. Create a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon, mix from the center outward until a cohesive dough forms - about 3-4 minutes of mixing. The dough should hold together when pressed but not be sticky. If too dry, add 1 tablespoon water at a time; if too wet, add 1 tablespoon rice flour.
Step 4. Divide dough in half. On a large piece of parchment paper, roll each half into a rectangle approximately 12x16 inches and 1/8-inch thick (about 3mm). Use a ruler - this thickness is crucial for proper baking. Cut into 1-inch squares using a sharp knife or pizza cutter, maintaining straight lines. You should get about 192 small squares per half.
Step 5. Transfer parchment paper with cut squares directly onto prepared baking sheets, spacing squares about 1/4-inch apart. Bake for 18-22 minutes, rotating pans halfway through, until edges are lightly golden and squares sound crispy when tapped. They should lift easily from parchment when done.
Step 6. While squares are still warm from the oven, prepare cinnamon sugar topping: mix remaining coconut sugar (60g) with remaining cinnamon (5g) in a large bowl. Working in batches, toss warm cereal squares in the cinnamon sugar mixture until evenly coated - the residual heat helps the coating adhere. Let cool completely on wire racks before storing, about 30 minutes.
Storage
Store in airtight containers at room temperature for up to 2 weeks. For maximum crispness, add a food-grade silica gel packet. Freeze for up to 3 months in freezer bags. If squares lose crispness, re-crisp in 250°F oven for 5-8 minutes.
Cost Comparison
Cost per serving (homemade)$0.26
Cost per serving (store-bought)$0.42
Savings38%
Higher upfront investment in quality organic ingredients pays off with multiple batches. Bulk buying reduces per-serving costs significantly, and you avoid inflammatory seed oils and artificial additives found in commercial versions.