Homemade Cinnamon Cereal

Homemade Cinnamon Cereal

We all remember cinnamon cereal and how it was so crunchy, so sweet, and how well it stood up to milk in the bowl. (It never got soggy! Well, not unless you kept it in milk for a long time, of course. But, nobody waited that long to eat it!). Here’s our take on a childhood favourite.


4 bowls


50 minutes


approximately 15 minutes


What you need

  • 1 ¼ cups (150 g) whole wheat pastry flour
  • 1 ¼ cups (155 g) all-purpose flour
  • 2 tsp (10 g) baking soda
  • 2 tsp (4 g) cinnamon
  • ⅓ cup + 1 tbsp (75 g + 15 g) coconut oil (or you can sub room temperature butter), divided
  • ⅓ cup (66 g) Redpath® Dark Brown Sugar
  • ⅛ cup (24 g) Redpath® Granulated Sugar
  • 1 tbsp (15 g) vanilla extract
  • 2 tbsp (42 g) honey
  • ½ cup (100 g) buttermilk
  • ⅛ cup (24 g) Redpath® Granulated Sugar
  • ¾ tsp (1.5 g) cinnamon


1. Line two baking sheets with a silpat or parchment paper.

2. In a bowl of a food processor, add the whole wheat flour, flour, baking soda, and 2 tsp cinnamon. Pulse to combine. Then add in ⅓ cup coconut oil, ⅓ cup dark brown sugar, ⅛ cup granulated sugar, vanilla, and honey. Process until the dough looks like small peas and then add in the buttermilk and process until a dough ball forms. The dough will seem dry and crumbly, but this is fine

3. Preheat oven to 350°F/176°C.

4. Dump the dough out onto a lightly floured counter and pinch any crumbles of dough together with your hands. Divide the dough into two flat disks. Working with one piece of dough at a time, place a piece of parchment paper over the dough and roll the dough as thin as you can (no thicker than ¼-inch thick, but preferably ⅛-inch thick, about the thickness of a penny). Remove the top piece of parchment paper.

5. In a small bowl, combine the ⅛ cup granulated sugar, and ¾ tsp cinnamon. In another bowl, melt the remaining 1 tbsp coconut oil in the microwave. Brush the whole sheet of dough with the melted coconut oil and then generously sprinkle with cinnamon sugar.

6. With a pastry cutter or very sharp knife, even the edges of the rectangle. Slice into pieces, about ½-inch squares. Pierce each square carefully 2 or 3 times with a fork. Use a very thin spatula and scrape the squares off the counter and then carefully use your hands to place the squares on the prepared baking sheets.


7. Repeat with the remaining dough until all the dough has been used.

8. Bake for 9 to 13 minutes or until lightly golden on top.

9. Allow to cool completely and store in an airtight container.

finished cereal in a bowl.


  • This cereal is lovely crumbled on top of ice cream.