Description
Enjoy a homemade, protein-packed twist on a breakfast classic! This High-Protein Cinnamon Crunch Cereal delivers the nostalgic crunch and sweetness of Cinnamon Toast Crunch, but with balanced macros and wholesome ingredients. Perfect for fueling your morning without the excess sugar and artificial additives!
Ingredients
Main Dough:
- 120g (1 cup) all-purpose flour
- 56g (1/2 cup) almond flour (or substitute with more all-purpose flour)
- 45g (1.5 scoops) cinnamon or vanilla protein powder
- 50g granulated sugar substitute (or regular sugar)
- 2 tsp cinnamon
- 1/4 tsp salt
- 5–6 tbsp milk of choice (adjust based on protein powder type)
Cinnamon Sugar Topping:
- 1 tsp cinnamon
- 40g granulated sugar substitute (or regular sugar)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, almond flour, protein powder, sugar substitute, cinnamon, and salt.
- Form the Dough: Gradually add milk, one tablespoon at a time, mixing until a firm dough forms. (Whey protein may need 5 tbsp; a whey/casein blend may need 6 tbsp.)
- Chill for Better Texture: Refrigerate the dough for 30-60 minutes to make it easier to roll.
- Preheat & Prepare: Heat oven to 350°F (175°C). Divide the dough into two portions and place each between two sheets of parchment paper.
- Roll It Thin: Sprinkle extra flour on top and roll the dough as thin as possible. Thinner dough leads to crunchier cereal.
- Add Cinnamon Sugar: Lightly spray the dough with cooking spray, then evenly sprinkle the cinnamon sugar topping. Press gently to help it stick.
- Cut Into Squares: Use a pizza cutter to slice the dough into small cereal-sized squares. No need to separate them before baking.
- Bake to Crispiness: Place parchment paper on a baking sheet and bake for 16-18 minutes (16 minutes for whey protein, 18 minutes for a blend).
- Cool for Maximum Crunch: Let the cereal cool for 30 minutes—it will harden as it cools. If it’s not crunchy enough, allow it to sit for another hour.
- Store & Enjoy: Once completely cooled, break apart the squares and store them in an airtight container for up to two weeks. Serve with milk, yogurt, or as a crunchy snack!
Notes
- For a crunchier texture: Roll the dough as thin as possible before baking.
- Storage: Keep in an airtight container at room temperature for up to 2 weeks. Refrigeration is optional for longer shelf life.
- Customizations: Try different flavors by swapping cinnamon for cocoa powder (chocolate cereal) or pumpkin spice (fall-inspired twist).
- Protein Powder Tips: Whey protein may need less liquid, while plant-based powders might require adjustments for consistency.
- Prep Time: 10 minutes
- Cook Time: 16-18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American