Vegan Cinnamon Cereal
This homemade vegan cinnamon cereal is crunchy, sweet, packed with cinnamon, and tastes just like mini caramelized cookies! You will only need 9 pantry ingredients, and they are so easy to make. Enjoy them with your favorite plant-based milk or yogurt, or sprinkle them over ice cream!
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/3 cup (62 g) packed brown sugar (or coconut sugar or muscovado sugar)
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup and 1 tsp (65 ml) unsweetened plant-based milk
- 1 tbsp (15 ml) oil
- 1 tsp (5 ml) vanilla extract
Instructions
- Preheat the oven to
350 °F (175°C). Line a baking sheet with parchment paper and set aside. - Mix the dry ingredients. Add the flour, brown sugar, cinnamon, baking powder, baking soda, and salt to a mixing bowl. Mix until combined using a wooden spoon or spatula.
- Add the wet ingredients. Next, pour in the plant-based milk, oil, and vanilla extract. Mix until it forms a thick and sticky batter.
- Transfer to a piping bag. Transfer the batter to a pastry bag fitted with a 1/4-inch (0.6 cm) round tip.
- Pipe the cereal. Holding the bag vertically, close to the baking sheet, pipe 1/4-inch balls, leaving about 1 inch (2.5 cm) between each. I recommend using a wet knife to cut each ball as the batter is quite sticky. Note: Depending on the size of your baking sheet, you might have to bake it in 2 batches.
- Bake. Finally, bake the cereal for 14 minutes or until they are golden brown. The cereal will slightly rise and get a rounded shape. Allow to cool for at least 40 minutes before transferring to a glass jar.
- To store: You can store the cereal for up to 1 month at room temperature in an airtight container or glass jar.
Notes
Make even pieces.
To make sure all your cereal turns out crunchy, try to pipe the dough into balls that are the same size. I usually aim for about 1/3 inch (or 1 cm) wide. Just a heads-up: if you make them smaller or bigger, you might need to adjust the baking time a bit.