CINNAMON HEARTH CRUNCH

MORNING JOYS🜃 ELEMENT: EARTHINDULGENCES
Written By AK

Before we dive in, I want to share why I call this CINNAMON HEARTH CRUNCH.

“Hearth” means the floor of a fireplace. It is the warm spot in an old home where the fire burns and everyone gathers for comfort. Symbolically, it represents home, warmth, nourishment, and the heart of life. It is the place where meals, stories, and love are shared.

So when you make this recipe, you are not just baking cereal. You are creating what I like to call cinnamon warmth from the heart of home.

Every crackle and every golden crisp piece carries that feeling of comfort, familiarity, and love.

INGREDIENTS

  • 1 cup all-purpose flour (or half whole wheat for more earthiness)

  • ¼ cup fine cane sugar

  • 1½ tsp ground cinnamon

  • ⅛ tsp ground nutmeg

  • Tiny pinch ground clove (⅛ tsp max)

  • ¼ tsp salt

  • 1 tbsp melted butter or coconut oil

  • 2 tbsp honey or maple syrup

  • 4 tsp French vanilla coffee creamer, plus up to 1 tsp more if dough feels dry

  • ½ tsp vanilla extract

CINNAMON SUGAR COATING

  • 1 tbsp sugar

  • ½ tsp cinnamon

  • I honestly coat to taste.

ROLLING TIPS

  • Lightly flour both the top and bottom of parchment paper before rolling the dough to prevent sticking.

  • Divide the dough into 2 to 4 smaller portions before rolling. It rolls smoother, stays even in thickness, and bakes more consistently.

  • Roll gently from the center outward; if the dough sticks, lift the parchment slightly and add a whisper of flour.

INSTRUCTIONS

  1. Preheat: Oven to 350°F (175°C). Line one or two baking sheets with parchment paper.

  2. Mix dry: In a bowl, whisk together flour, sugar, cinnamon, nutmeg, clove, and salt.

  3. Add wet: Stir in melted butter, honey, creamer, and vanilla until a soft dough forms. Start with 4 tsp creamer; add up to 1 tsp more if the dough feels dry. The dough should hold together but not be sticky.

  4. Divide & roll: Cut the dough into 2–4 portions. Roll one portion at a time between two lightly floured parchment sheets until about ⅛ inch thick. Keep unrolled portions covered.

  5. Cut: Slice into small squares (~¾-inch). Leave the dough on the bottom parchment sheet.

  6. Coat: Lightly brush the top with melted butter or oil, then sprinkle cinnamon-sugar mixture evenly.

  7. Bake: 10–12 minutes, until edges are golden and slightly crisp.

  8. Cool: Let each sheet cool completely before breaking apart. They’ll crisp up as they cool.

  9. Break apart: Once cool, gently separate the squares into cereal pieces.

NOTES FROM MY TABLE

🥛 With cold milk — it turns into warm, spiced cinnamon milk
🍯 On top of yogurt or oatmeal for crunch
🍦 Crushed over vanilla ice cream for dessert

STORAGE + LONGEVITY:
Once completely cooled, store your cereal in an airtight jar or container at room temperature. It will stay crisp and delicious for up to one week.

AK
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