Cinnamon Toast Crunch Granola
This Cinnamon Toast Crunch Granola tastes just like the classic cereal, with cozy cinnamon flavor and crunchy clusters, but made in a healthier way. Perfect for sprinkling on yogurt, smoothie bowls, or as cereal. Vegan, gluten-free, and refined sugar-free, with an optional high-protein twist!
You’ll always find a jar of homemade granola in my pantry. With flavors like peanut butter, chocolate, and now… this cinnamon toast crunch granola, which has officially become the resident favorite (and seems to disappear the fastest).
Cinnamon toast crunch was easily one of my top five favorite cereals growing up. Anyone else? The warm cinnamon flavor, crunchy sugary squares, and the best part: when the cereal soaked into the milk and turned it into sweet cinnamon goodness (which I absolutely drank with a straw). Childhood memory = unlocked!
Made with oats, almond butter, naturally sweetened with coconut sugar for that classic sugary crunch, and rice chex for that familiar cereal shape. For a high-protein option, I use catalina crunch cinnamon toast protein cereal (which adds even more cinnamon flavor).
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 cinnamon-y, 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
- Vegan, gluten-free, refined sugar-free, plus a high-protein option
- Perfect for sprinkling on yogurt, smoothie bowls, or as cereal
Ready in just 30 minutes, this healthy homemade granola will satisfy all of your sweet crunchy cravings!
Ingredients Needed
This cinnamon toast crunch–inspired granola is made with simple, wholesome ingredients you likely already have in your pantry. Here’s what you’ll need:
- Oats: Rolled or quick oats both work well here. If you’re gluten-free, be sure to use certified gluten-free oats.
- Chex Cereal: Regular rice chex will work here, but for a high-protein option I use catalina crunch cinnamon toast protein cereal.
- Cinnamon: The star of the show! We’re going to be rather generous here…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 extra 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
Making homemade granola is way easier than you think! Just mix, spread, and bake. Here’s how it’s done:
- 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 helps form clusters). Bake for 25-27 minutes, or until golden.
- Let cool completely: Once the granola is done baking, let it cool on the pan without stirring (this is key to getting those big, crunchy clusters). Once it’s completely cooled, then you can break it into chunks. I store my granola in these glass jars.
Megan’s Tips
- For extra 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.
Serving Your Cinnamon Toast Crunch Granola
There’s so many different ways to enjoy this homemade granola: sprinkled over yogurt, spooned onto smoothie bowls, or enjoyed as cereal with your favorite milk. And then there’s my personal favorite: grabbing a handful of those chunky clusters straight from the jar as a healthy little snack.
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If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Cinnamon Toast Crunch Granola
Ingredients
wet ingredients
- â…“ 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 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.
- Storage: Store in an airtight glass jar or container at room temperature or in the fridge for 2–3 weeks.Â
This takes me right back to my childhood with those cinnamony crunchy clusters! So easy to make too. Delicious!