Homemade Cinnamon Toast Crunch!

I. Made. My. Own. Cereal.

And not just any cereal - cinnamon toast crunch! It has more cinnamon, more sugar, and all round more goodness that storebought. I promise you'll never turn back after you make it once. You get to see exactly what's going in to your stomach as well as add as much cinnamon and sugar as you wish (obviously more!).

The whole wheat flour adds a real nuttiness and texture that you will definitely enjoy. What's more is that the recipe uses coconut oil, which has been making it's mark in the health and food world in a big way lately.

Before you shy away, it's easier than you may think! Just make the dough (in a food processor!), roll it out, sprinkle with cinnamon sugar, cut it into squares, poke some holes and bake away! Within moments, the waft of cinnamon sugar goodness will spread throughout your home.

It's delicious with milk right out of the fridge (the milk's gotta be cold!) or straight out of the box as an any-time-of-day snack.

Better and healthier than the storebought version, this cinnamon toast crunch is undoubtedly worth a try!

Makes around 5 cups of cereal
1 1/4 cups whole wheat flour
1 1/4 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/3 cup + 2 tbsp coconut oil, melted and divided
1/3 to 1/2 cup brown sugar
1/2 cup buttermilk
1 tsp vanilla
2 tbsp honey
1/4 cup granulated sugar
1 tsp cinnamon

Line two baking sheets with parchment paper.
In a food processor, add the whole wheat flour, flour, baking soda and 2 tsp cinnamon. Pulse to combine.
Add in 1/3 cup coconut oil, brown sugar, vanilla and honey. Pulse again until dough resembles small crumbly pea size balls.
Add in the buttermilk and process until a dough forms. The dough might seem a bit dry, but fear not - it's fine.
Preheat the oven to 175 C.
Divide the dough into two flat discs.
Dump one of the disks onto a lightly floured counter and roll the dough as thin as possible, ideally 1/8 of an inch thick. Brush 1 tbsp of coconut oil on top.
Combine the 1 tsp cinnamon and granulated sugar and generously sprinkle half of the mixture on.
With a sharp knife, slice into 1/2 inch squares. Pierce each square 2 to 3 times withe a fork. Using your hands or a thin spatula, carefully place the squares on the prepared baking sheets.
Repeat with the remaining dough.
Bake for 10 to 15 minutes until light golden brown on top. After 10 minutes watch carefully: it can go from beautiful golden brown to burnt very quickly.
Allow to cool completely and store in an airtight container.
Serve with milk, yogurt, fruit or straight out of the box.

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