Everyone loves the crunchy, sweet feel of breakfast cereals, and even more so when they’re bursting with a warm cinnamon flavor. Cinnamon Toast Crunch is a firm breakfast favorite when it comes to granola brands.
The good news is that making a homemade version of these cinnamon crunch squares is super easy. And we’ll show you how to make them vegan And sugar free to. This way you enjoy a healthier breakfast bowl where you have complete control over the ingredients and therefore the calories, fats and sugars.
We’ve kept most of the classic cinnamon crunch toast ingredients, including whole wheat flour, rice flour, vegetable oil, and cinnamon, but we’ve eliminated the sugar, syrup, preservatives, and additives.
Instead we just used calorie-free erythritol, a natural sweetener that tastes almost like sweet sugar. However, it is not digested, and so it does not affect your blood sugar levels or your calorie count.
While other homemade recipes include buttermilk and butter in both the batter and granola coating, we made our cinnamon toast crispy non dairy And 100% vegetable only rely on rapeseed oil.
While making the dough is a breeze, cutting it into bite-sized squares is a little more involved, but it won’t take more than 10 minutes – we promise! We recommend making a large batch of these cinnamon toasts at once for a steady supply of whole grain cereal throughout the week. NOTE: The standard ingredients make approx 500 g (1.1 pounds) cinnamon crunch squares And A portion consists of 60 g of cereals.
frequently asked Questions
Are Cinnamon Toast Crunch Granola vegan?
The branded version of Cinnamon Toast Crunch cereal you’ll find on supermarket shelves is vegan. The list of ingredients includes wheat flour, rice flour, sugar, cinnamon, salt and other additives and preservatives.
However, many of the recipes for making the homemade version have buttermilk and butter as an ingredient. Therefore, they are not suitable for people who follow a plant-based diet.
Can I make cinnamon crunch gluten-free?
Of course you can, you just have to swap whole wheat flour for a gluten-free alternative.
You can use any ready-made mix you can find at the grocery store, but make sure it contains a binding agent like xanthan gum. If not, add it yourself, using the ratio of 1 tsp per 500g (1.1 pounds) of flour.
We also tried making these cinnamon crunch cereals with a combination of oat and almond flour. For every 100g (3.5 oz) of almond flour, use 200g (7 oz) of ground oats, then adjust the liquid ingredients to get the right batter consistency. Also, remember to bake them a little longer and at a lower temperature as the dough will be denser and moister.
How Can I Keep These Vegan Cinnamon Cereals Crispy?
Immediately after removing the cinnamon toast squares, place them on a wire rack and allow to cool completely. This makes them super crispy and doesn’t get mushy on the bottom as the moisture can escape through the refrigerated section. In fact, cold food doesn’t get as mushy as warm food.
Once cool, place in an airtight container or ziplock bag and add a sheet of kitchen towel to absorb moisture. Then seal the muesli and store in a dry, cool place, such as a cupboard. B. in your kitchen cupboard.
We’ve found that storing these cereals in a glass container is the best way to keep them crispy for longer.