Obviously Cinnamon Toast Crunch is a classic. There's not much else that beats it, and although Cinnamon Chex comes close...it's just not quite the same. Hands down, my favourite cereal from my childhood! I passed by it the other day and knew there was a way I could incorporate it into my daily life as an adult! Takes a half hour and lasts forever!
Ingredients you will need:
2 Cups Gluten Free Oats
1 Cup Chopped Unsalted Cashews
2 Tsp Cinnamon
1 Tsp Pure Vanilla Extract
1/2 Cup Pure Maple Syrup
3 Tbsp Coconut Oil
Pre heat oven to 305° and line a cookie sheet with parchment paper.
Combine dry ingredients in a mixing bowl. Combine maple syrup and coconut oil in a microwave safe dish and heat for 30 seconds until melted.
Add in vanilla extract to your wet ingredients and pour mixture on dry ingredients. Mix together well and spread on a single layer on the baking sheet!
Bake for 25 minutes or until golden brown. Take out and let cool, then break into chunks.
I am obsessed with this recipe! I used it for cereal at first, then moved it to my yogurt bowls. I even topped my dessert sweet potato's with it! Of course, you can add anything else you like but I like to keep it simple and easy :)
