Vegan Peanutbutter & Cinnamon Cereal ('Cinnamon Toast Crunch' inspired!)
Y’all, I LOVE this recipe. If you know me, you know that muesli, cornflakes and cereal are one of my favorite foods and the combination of ice-cold plant milk and sweet little crunchy cereal is everything I need in life (ok, a bit dramatic but it’s true). I’ve loved all the different flavors and variations of breakfast cereals since I can remember, (although these relatively bland ‘special k’ ones have been my absolute favorite?? At least until they changed the recipe, ughh!)
but because I don’t really vibe with eating huge amounts of heavily processed sugar for breakfast on a daily basis, I whipped up these cute little squares recently. Inspired by the cinnamon-y cereal from all our childhood, pimped with a little peanut butter (because these flavors just are meant for each other) und subtly sweetened with coconut blossom sugar, could this super easy pb & cinnamon cereal maybe be the new favorite in your kitchen and breakfast bowl!
and here comes the recipe for:
Vegan Peanutbutter & Cinnamon Cereal
Ingredients:
for the cereal:
80g oat flour*
70g light spelt flour*
a pinch of salt
1/2 tsp baking powder
2 tsp cinnamon
1 tbsp coconut blossom sugar*
4 tbsp melted coconut oil
2 tbsp all-natural smooth peanut butter
2 tbsp maple syrup
4-5 tbsp water (or plant milk)
as well as:
some more coconut blossom sugar and cinnamon to taste
Instructions:
Preheat the oven to 200°C and combine dry ingredients, such as flour, salt, baking powder, cinnamon and coconut blossom sugar in a bowl.
Then add the wet ingredients, such as coconut oil. peanut butter and maple syrup and, depending on the consistency of your dough, add water or plant milk by the tablespoon until a dry, not-sticky, dough forms. (The dough should really be rather tough / dry and not stick to your hands anymore! A little drier than pie crust dough.)
Now roll out the dough on a sheet of parchment paper. Roll out as thin as possible (preferably thinner than 0,5cm) and cut into small squares. (You don’t have to separate the individual squares as they can be easily broken apart after baking.)
Optionally you can brush the squares with some more melted coconut oil and sprinkle with more coconut blossom sugar and cinnamon.
Then bake the cereal squares for 12-15mins or until golden-brown and let them cool completely.
Lastly, slightly brush them with some more coconut oil, transfer to a jar or container, add a little more coconut sugar and cinnamon and shake the jar, so that the cereal gets nicely coated from all sides. Done!
cinnamon+crunch+peanutbutter = love
*Notes:
I like the combination of oat and light spelt flour best, but it also works with using only one of the two flours, or even another light flour, like cake or all-purpose. You can make the oat flour yourself btw, just blend up some oats in a food processor until finely ground.
I used coconut blossom sugar for this recipe, because I like the caramel-like flavor and didn’t want to use white / processed sugar for a breakfast idea like this. You can ofc use any other granulated sugar of choice, but you may need a little less if you’re using a very sweet alternative, like white / refined sugar.
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi