Here you have bbs: toasty and crunchy, a twist of gooey and chewy, and the unforgettable sugar coating: this is The Best Homemade Cinnamon Toast Crunch Ev. I stand by the name!
Honestly, who doesn't LOVE a bowl of Cinnamon Toast Crunch? Just the thought of it makes me nostalgic, craving a big bowl of the sweet and crunchy, cinnamon-sugar coated classic. I recently had some leftover sourdough bread from a bakery here in town, and I didn't want to waste it. I decided to put it to (what I now believe to be) brilliant use, and recreate this timeless fav right in my own kitchen!
The aroma of this homemade CTC baking away in the oven will feel like a warm, cozy, cinnamon and vanilla laced hug. Made using day-old bread and more natural and unrefined ingredients than the original, like coconut sugar, oat milk, pure maple syrup, and date syrup, this enticing recipe celebrates zero food waste and the use of healthier ingredients to recreate a childhood classic.
Enjoy The Best Homemade Cinnamon Toast Crunch Ev with a bowl of cold milk (I love using almond, oat, or hemp), over yogurt with fresh fruit, or snack on it by the handful all by itself! This is sure to become a pantry staple in your home, especially when you have leftover bread you don't want to waste. The entire family will love both making AND digging into this delicious treat!
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 6-8 Servings
Ingredients
½ pound of 1-2 day old sourdough bread, thinly sliced and cut into 1 inch cubes*
1 ½ cups maple syrup
1 tablespoon honey
1 tablespoon date syrup
1 ½ tablespoons vanilla extract
2 tablespoons cinnamon
Pinch of nutmeg
¼ cup oat milk
3 tablespoons chopped pecans
Pinch of kosher salt
½ tablespoon coconut sugar
⅓ cup of raisins - a mix of dark and golden
*You can use fresh or pre-packaged sourdough bread. It will just have more of a chewy texture and a bit less crunch once baked. Gluten free bread works just as well, too. All still delicious!
Directions
Preheat the oven to 325 degrees.
Add bread, maple syrup, honey, date syrup, and vanilla extract to a large bowl, and toss using a large spoon or spatula until the bread is evenly coated.
Add cinnamon and nutmeg and toss again to combine and coat.
Add oat milk, chopped pecan, and salt, and toss once more.
Line a sheet pan with parchment paper. Pour the bread mixture onto the pan in a single layer, and sprinkle the coconut sugar evenly on top. Bake for 25 minutes.
Remove the pan from the oven and reduce the temperature to 300 degrees. Add the raisins and toss the bread again, setting the mixture back into a single layer.
Return the pan to the oven and bake for 15 minutes. Remove and allow to cool before serving. Store in an airtight container for up to 5 days.
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