Homemade Cinnamon Cereal

Give breakfast time a cosy upgrade with this homemade cinnamon cereal. Lightly sweet, warmly spiced and wonderfully crunchy, it’s a treat that feels both nostalgic and nourishing. Perfect for setting little ones up for a busy school day, this cereal makes mornings feel special while keeping that comforting, homemade touch at the heart of the routine.The aroma alone will have everyone out of bed and excited for what’s ahead – because school days start best with a bowl of homemade love.

Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)

1 tsp + 1 tsp ground cinnamon

Organic White Spelt Flour 1kg (Sussex Wholefoods)

380g white spelt flour

Organic Panela Rapadura Sugar 1kg (Sussex Wholefoods)

60 + 50g light brown sugar

Fine Pink Himalayan Salt 500g (Sussex Wholefoods)

pinch of salt

Organic Sunflower Spread 500g (Biona)

200 g cold unsalted butter + 30 g melted butter

Vanilla Paste 100ml (LittlePod)

1 tsp vanilla extract

Other Ingredients

About 50 ml ice-cold water

Method

Place 50g brown sugar and 1tsp cinnamon in a blender and blend until you get a fine powder. Set aside.
Sift flour into the bowl of a mixer or food processor. Add 200g diced cold butter/margarine, 1tsp cinnamon, 60g sugar, salt, and vanilla. Rub or mix briefly until the texture is like coarse crumbs.
Add the cold water gradually, a spoonful at a time, until the dough just comes together into a ball.
Divide the dough into two portions. Wrap one half and keep it in the fridge while you work with the other.
Place the dough between 2 sheets of baking paper. Roll the dough out thinly into a rectangle (about 2 mm thick).
Combine the prepared cinnamon–sugar mixture with 40g melted butter and spread it evenly over the dough.
Using a pastry wheel or sharp knife, cut the dough into small squares or rectangles. Arrange them on a baking tray lined with baking paper.
Bake at 170°C (fan oven) until golden (around 12 minutes). Then reduce the heat to 100°C and bake for a further 10 minutes so the squares turn crisp.