Learn how to make a version that is better than the box, and perfect for mornings when only something sweet will do.
By Heather Kinnaird
My kids do not love having cereal for breakfast. They’ll eat it, but they also let me know they disapprove of my lack of breakfast cooking. To them, if I don’t have to actually make it, it doesn’t count as a meal. I cannot say I blame them; I’ll take eggs and bacon or pancakes over cereal any day. 
Of course, they wouldn’t complain if that cereal happened to be chocolate, covered in frosting, or coated with sugar and cinnamon. Those cereals they happily devour. The other day I had a moment of weakness, and picked up a box of Cinnamon Toast Crunch.
It occurred to me as I ate handfuls right out of the box that I could make this myself.
Believe me when I tell you, it it SO easy to make your own cereal. And while this one is on the sweet side, it is made with only a handful of ingredients, all of which I’m sure are already in your house, and everything in moderation is fine.
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Make Your Own Cinnamon Toast Cereal
Description
Learn how to make a version that is better than the box, and perfect for mornings when only something sweet will do.
Ingredients
- 1 cup all purpose flour
- 1 cup rice flour, I used a combination of half white and half brown rice flours
- 1/2 cup sugar, divided
- 1 1/2 tsp cinnamon divided
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 – 3/4 cup milk
- 2 Tbsp butter, melted
Instructions
- combine flours with 1/4 cup sugar, 1/2 tsp cinnamon, and salt, stir in vanilla and 1/2 cup of the milk,
- if the dough is too dry add milk 1 Tbsp at a time until it comes together without crumbling
- roll out the dough on a parchment lined baking sheet – about 1/8 inch thick
- score the dough into squares – a pizza cutter works best for this – you do not need to cut all the way through
- brush with the melted butter
- combine the remaining 1/4 cup sugar with 1 tsp cinnamon, and sprinkle on top
- bake at 350 degrees 15 – 20 minutes until lightly browned
- cool and break into squares
- keep cereal in an airtight conainter
- Category: Breakfast
I saw the comment about potwntially making it gf – have you made this with all rice flour to see how it works or no?
How manny calories do they have?
First time making this recipe and it does not at all look like yours so I’m wondering what maybe I did wrong? The cereal came out crunchy rather than crispy or a bit chewy as was the case with the middle pieces. I think the edges were too thin for sure but the middle was the correct thickness and it was more chewy cookie than crispy cereal. Any thoughts or suggestions?
This came out really delicious, thanks for a great recipe!