Cereal in all its iterations is pretty damn amazing. It’s crunchy, sweet, and leaves you with a bowl of sugary milk to slurp at the end. But we get a little worried thinking about how incredibly processed the stuff is.

We’ve found a solution: Make this recipe for homemade Cinnamon Toast Crunch, which is healthier (it uses wheat flour) and a bit less sugary than the original, but with the same great crunch and cinnamon-y goodness.

“As a kid, Cinnamon Toast Crunch was one of my favorite cereals. It was always there, lurking in our kitchen cupboards, just waiting for my after school cinnamon craving to surface,” writes Tieghan, author of the food blog Half Baked Harvest and inventor of this brilliant CTC recipe.


Makes 5 to 6 cups

For the cereal
1 1/4 cups white whole wheat flour or whole wheat pastry flour
1 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/3 cup coconut oil, at room temperature (or room temperature butter)
1/3 cup brown sugar
2 tablespoons granulated sugar
1 tablespoon vanilla extract
2 tablespoons honey
1/2 cup buttermilk

For the cinnamon sugar topping
1 tablespoon coconut oil, melted (or melted butter)
2 tablespoons granulated sugar
3/4 teaspoons cinnamon


1. Preheat the oven to 350° F and line two baking sheets with a silpat or parchment paper.

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


2. Dump the dough out onto a lightly floured counter and pinch any crumbles of dough together with your hands. Divide the dough into four flat disks.


3. Working with one piece of dough at a time, place a piece of wax paper over the dough, and roll the dough as thinly as you can: no thicker than 1/4-inch thick, but preferably 1/8-inch thick (about the thickness of a quarter). Remove the top piece of parchment paper.


4. With a pastry cutter, pizza cutter, or very sharp knife, even out the edges of the rectangle. Slice into 1/2-inch squares and pierce each square with a fork 2 or 3 times.


5. In a small bowl, combine 2 tablespoons of sugar and 3/4 teaspoon cinnamon. In another bowl, melt the remaining 1 tablespoon coconut oil in the microwave. Brush the whole sheet of dough with the melted coconut oil, then generously sprinkle with the cinnamon sugar.


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


7. Bake for 9 to 13 minutes or until lightly golden brown on top (watch closely). Allow to cool completely and store in an airtight container.


This article and recipe originally appeared on Food52.