Cinnamon Toast Crunch Granola
This Cinnamon Toast Crunch Granola tastes just like the classic cereal, with cozy cinnamon flavor and crunchy clusters, but made healthier. Sprinkle on yogurt, smoothie bowls, or enjoy as cereal. Vegan, gluten-free, refined sugar-free, and a high-protein option!
You’ll also love my Healthy Granola (5 Ingredients), Vegan Chocolate Granola, and Vegan Peanut Butter Granola.
Quick Look: Cinnamon Toast Crunch Granola
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 12 servings
- Calories: ~192 calories per 1/2 cup
- Key Ingredients: Oats, chex cereal, almond butter, coconut sugar, maple syrup, cinnamon and coconut oil
- Dietary Info: Vegan, dairy-free, gluten-free, refined sugar-free, naturally sweetened
- Flavor/Texture: Crunchy, naturally sweet, and cinnamony.
You’ll always find a jar of homemade vegan granola in my pantry, whether it’s my peanut butter cookie granola, double chocolate granola, or this cinnamon toast crunch granola.
My favorite cereal as a kid was cinnamon toast crunch. The warm cinnamon flavor, crunchy sugary squares, and that moment when the cereal soaked into the milk and turned it into sweet cinnamon goodness. Childhood memory = unlocked!
Table of Contents
This cinnamon toast crunch granola is made with oats, almond butter, naturally sweetened with coconut sugar for that classic sugary crunch, and rice chex for that familiar cereal shape.
Why You’ll Love This Recipe
When I set out to make a cinnamon toast crunch-inspired granola, I didn’t expect it to taste this close. It’s crunchy, perfectly cinnamony, and lightly sweet.
- Tastes just like cinnamon toast crunch cereal, but much healthier
- Perfectly crunchy with cozy cinnamon flavor
- Easy to make in one-bowl
- Ready in 30 minutes
- Vegan, gluten-free, refined sugar-free, plus a high-protein option
- Sprinkle on yogurt, smoothie bowls, or enjoy as cereal
Ingredients Needed
This cinnamon toast crunch–inspired granola is made with simple, wholesome ingredients you likely already have in your pantry.
- Oats: Rolled or quick oats both work, just like in my vegan peanut butter granola. If you’re gluten-free, use certified gluten-free oats.
- Chex Cereal: Regular rice chex works, but for a high-protein option I use catalina crunch cinnamon toast protein cereal.
- Cinnamon: We’re going to be generous with the cinnamon… naturally.
- Salt: Just a pinch to enhance all the flavors.
- Coconut Sugar: For sugary sweetness while keeping this recipe refined sugar-free.
- Almond Butter: Use a natural, runny almond butter (no added oils) for the best texture.
- Maple Syrup: Adds a touch of natural sweetness.
- Coconut Oil: Creates those golden, crunchy clusters we all love. Make sure to use refined coconut oil to avoid any coconut flavor.
- Vanilla Extract: Adds a cozy warmth to tie everything together.
Scroll down to the recipe card to get the full recipe with measurements!
How to Make Cinnamon Toast Crunch Granola (Step-by-Step)
This cinnamon toast crunch granola recipe is so easy to make: just mix, spread, and bake!
- Step 1: In a large bowl, whisk together the melted coconut oil, almond butter, maple syrup, coconut sugar, and vanilla extract. Stir in the oats, chex cereal, cinnamon, and salt. Mix well to coat everything evenly.
- Step 2: Transfer the mixture to your prepared baking sheet. Press it down gently with a spatula. Bake at 325°F for 25-27 minutes.
- Step 3: Once it’s done baking, let it cool completely on the baking sheet. This is key to getting those big, crunchy clusters!
- Step 4: Sprinkle on yogurt, smoothie bowls, or enjoy as cereal!
Megan’s Tips
- For big, crunchy clusters: Press the granola firmly into the pan before baking and don’t stir it. Once it’s out of the oven, let it fully cool in the pan. Then, break it apart with your hands. Et voila! That’s how you get those big, crunchy clusters.
- Use a runny almond butter: Opt for an all-natural, runny almond butter. If your almond butter is thick, microwave it for 15–20 seconds to loosen it up. This helps to evenly coat the oats.
- Adjust the sweetness: While this granola isn’t overly sweet, you can reduce the coconut sugar slightly. Just don’t adjust the maple syrup since it helps bind everything together to get those clusters.
- For a high-protein option: Use catalina crunch cinnamon toast protein cereal which packs a protein punch and adds even more cinnamon flavor.
- Nutrient boosters: For an extra nutrient boost, mix in one tablespoon of chia seeds or ground flaxseeds to the granola prior to baking.
Cinnamon Toast Crunch Granola FAQs
Before making, press the cinnamon toast crunch granola firmly into the pan, and don’t stir it. Once it’s out of the oven, let it cool completely on the baking sheet. That’s how you get those big, crunchy clusters!
Once cooled, transfer your cinnamon toast crunch granola to an airtight container and store at room temperature for up to 2 weeks.
More Granola Recipes You’ll Love
If you loved this cinnamon toast crunch granola, try these homemade granola recipes next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Cinnamon Toast Crunch Granola
Equipment
Ingredients
wet ingredients
- ⅓ cup melted coconut oil
- ¼ cup almond butter
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set the oven to 325°F and line a large baking sheet with parchment paper.
- Whisk the wet ingredients: In a large bowl, whisk together the melted coconut oil, almond butter, maple syrup, coconut sugar, and vanilla extract until smooth.
- Mix in the dry ingredients: Stir in the oats, chex cereal, cinnamon, and salt. Mix well to coat everything evenly.
- Bake: Transfer the mixture to your prepared baking sheet. Press it down gently with a spatula (this will help form those crunchy clusters!). Bake for 25-27 minutes, or until golden.
- Cool completely: Once out of the oven, let the granola cool completely on the pan without stirring (this can take anywhere from 20-30 minutes). This step is key to getting those big, crunchy clusters. Once it's cool, then you can break it into chunks. Enjoy!
Notes
- For extra crunchy clusters: Press the granola firmly into the pan before baking and don’t stir it. Once it’s out of the oven, let it fully cool in the pan. Then, break it apart with your hands. Et voila! That’s how you get those big, crunchy clusters.
- Use a runny almond butter: Opt for an all-natural, runny almond butter. If your almond butter is thick, microwave it for 15–20 seconds to loosen it up; this helps to evenly coat the oats.
- Adjust the sweetness: While this granola isn’t overly sweet, you can reduce the coconut sugar slightly. Just don’t adjust the maple syrup since it helps bind everything together to get those clusters.
- For a high-protein option: Use catalina crunch cinnamon toast protein cereal which packs a protein punch and adds even more cinnamon flavor.
- Nutrient boosters: For an extra nutrient boost, mix in one tablespoon of chia seeds or ground flaxseeds to the granola prior to baking.
- Storage: Store in an airtight container at room temperature for up to 2 weeks.
This takes me right back to my childhood with those cinnamony crunchy clusters! So easy to make too. Delicious!