You're going to love this homemade vegan cinnamon toast crunch cereal recipe! It's crunchy, sugary, and will bring you back to your childhood with the aroma of cinnamon filling the air as you enjoy your morning meal!
Preheat your oven to 400℉ and line a cookie sheet with parchment, or a silpat.
Stir together the cinnamon and sugar.
Then lightly brush both sides of each tortilla with the melted coconut oil.
Cut the tortillas into ½-1 inch strips, and then cut again the other way to make squares.
Place the tiny squares in a gallon sized bag, then add cinnamon and sugar; shake to coat all the tiny squares.
Dump the tiny squares onto a parchment lined baking sheet and bake for about 10 minutes; you can start pushing the cereal around on the baking sheet in the oven at 3-4 minutes to help them bake more evenly, and then again every 3-4 minutes.
Remove from oven when they have goldened or slightly browned and are crisp; let cool and enjoy topped with some non-dairy milk, or dry, whichever you prefer!
Video
Notes
Does not matter the type of sugar is used.
If you need this to be gluten free, be sure to use gluten free tortillas.
Store at room temperature for 1-2 days or in the fridge for 4-5 days in an airtight container.
The larger your cookie sheet, the less time it will take to bake, as the cereal will be less crowded.