Easy Homemade Sourdough Discard Cinnamon Cereal
Ever look at all the ingredients in store-bought cereal? Why not make it at home! This sourdough cereal is made with discard and puts the other cereal to shame! Delightfully crisp and sweet, you’ll never buy cereal again!
This recipe is very similar to a bowl of cinnamon toast crunch without all the added sugar and preservatives! Fun fact, this is my favorite cereal:)
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If your kids are constantly asking for a crunchy snack, you need to make them this homemade cereal recipe!
This homemade version of the boxed stuff will fast become a regular in your kitchen!
Why I love this recipe
Simple – This easy recipe is so simple to throw together! Quickly have a healthy snack made for your kiddos!
Nutritious – This sourdough cinnamon toast crunch cereal is made with fresh milled flour and healthy, easy to find ingredients.
Looking for a homemade granola recipe? Try my Easy Homemade Granola Recipe
For a sourdough granola, try my Easy Sourdough Discard Granola
Does this recipe need active sourdough starter?
No, this recipe works with sourdough discard! In fact, this recipe is a great way to use up that jar of sourdough discard.
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To mill my own wheat berries for fresh milled flour, I use the Nutrimill Grain Mill
I prefer to mix this type of dough in a Food Processor
Ingredients you will need to make this sourdough cereal
- Flour – I use fresh milled flour for the health benefits and flavor. You can use all-purpose flour is you want. I suggest trying with whole wheat flour, though:)
- Salt
- Cinnamon
- Olive Oil – You may substitute with melted coconut oil.
- Sourdough Discard – You can use active starter, but it’s not necessary. Discard works just as well.
- Raw Cane Sugar – For sprinkling on top before baking. You may also use coconut sugar.
For full ingredient amounts, see recipe card below
How to make this sourdough cereal recipe
Preheat oven to 350 degrees F.
In the bowl of a food processor, add the flour, salt, and cinnamon.
Pulse to combine.
Drizzle in the olive oil and pulse until you see coarse crumbs.
Add the sourdough discard and mix until a rough dough forms. The dough will be very similar to pie dough.
You can also mix this in a large mixing bowl. Work the oil in with a pastry cutter before mixing in the sourdough starter.
Place a piece of parchment paper on a work surface and turn the dough onto it.
Briefly knead the dough together into a smooth ball.
Place another piece of parchment paper on top and roll out into a large triangle with a rolling pin.
You want it as thin as possible. Remove the top piece of paper.
Score the dough into tiny squares using a pizza cutter.
Spritz with a bit of oil or spread with melted butter and generously sprinkle the top with sugar.
Slide the piece of parchment paper with the dough onto a baking sheet.
Bake in the preheated oven for 18-20 minutes until lightly golden brown.
Allow to cool, uncovered for 15-20 minutes before storing to allow it to crisp up.
Storage Tips
Store at room temperature in an airtight container for up to a week.
Serving Suggestions
Serve with cold milk for the classic morning breakfast. Top with some dried fruit for extra sweetness.
Sprinkle over yogurt with fresh fruit or drizzled with maple syrup for a high protein snack or breakfast.
This sourdough cereal would be delicious over vanilla ice cream in the summer!
Easy Homemade Sourdough Discard Cinnamon Cereal
Equipment
- Baking Sheet
- Food Processor optional
Ingredients
- 1 1/2 cups Flour I use fresh milled flour
- 3 tsp Ground cinnamon
- 1/2 tsp Salt
- 1/3 cup Olive oil or melted Coconut oil
- 1/3 cup Sourdough Discard
- Raw Cane Sugar For sprinkling on top for sweetness
Instructions
- Preheat the oven to 350 degrees F.
- Add flour, salt, and cinnamon to the bowl of a food processor.
- Pulse until just combined.
- Drizzle in the olive oil and pulse until coarse crumbs form. This dough will be very similar to pie dough.
- Add the sourdough starter and pulse until a rough dough forms.
- Place a piece of parchment paper on your work station.
- Turn the dough onto the parchment paper.
- Knead briefly to bring the dough together into a smooth ball.
- Place another piece of parchment paper over the dough.
- Roll it out into a large rectangle with a rolling pin.
- You want to roll it out as thinly as possible.
- Take the top piece of paper off.
- Using a pizza cutter, score the dough into tiny squares.
- Spritz with olive oil or brush with melted butter and generously sprinkle with the sugar. Use as much or as little as you wish.
- Bake for 18-20 minutes until lightly golden brown.
- Allow cereal to cool for 15-20 minutes before breaking apart and storing to allow it to crisp up.
I was very disappointed in this recipe. I had to add much more spent starter to more the dough workable. Once I had a dough I could work with, rolled it out
and baked it , the resulting product looked nice, but was very unsatisfactory as a snack. There is no sweetness at all. Eating as a cereal was better. I have lots of dough I did not bake, will try seasoning with chili powder, as I don’t want to just throw it out.
I am so sorry about that! We really enjoyed it. You can always add more sweetener. My husband and I don’t eat a lot of sugar so it was perfectly sweet for us. Again, I am terribly sorry you didn’t enjoy it.