Apple Jacks cereal is a sweet, crunchy ring cereal flavored with apple and cinnamon, usually served with cold milk. This homemade baked version uses oats, flour, applesauce, and warm spices for crisp little rings; it takes more shaping than pouring cereal from a box, but lets you adjust the sweetness and flavor.
Ingredients
- 1 cup (125 g) all-purpose flour, plus 1 tablespoon (8 g) for dusting
- 1 cup (90 g) quick oats
- 1/3 cup (67 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1/3 cup (85 g) unsweetened applesauce
- 2 tablespoons (30 ml) neutral oil, such as canola
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons (15 to 30 ml) water, as needed
- 1 tablespoon (12 g) granulated sugar mixed with 1/4 teaspoon cinnamon, for coating (optional)
Instructions
- Heat the oven to 325°F (165°C). Line a large baking sheet with parchment paper. Pulse the oats in a food processor until they resemble coarse flour; a few small flakes are fine. If you do not have a food processor, use oat flour in the same quantity.
- In a medium bowl, whisk together the flour, ground oats, sugar, cinnamon, nutmeg, salt, and baking powder. In a separate bowl, stir together the applesauce, oil, and vanilla. Add the wet mixture to the dry ingredients and mix until a firm dough forms.
- Knead the dough in the bowl for about 1 minute. If it is crumbly and will not hold together when pressed, add water 1 teaspoon (5 ml) at a time. If it is sticky, mix in a little of the reserved flour. Cover and let the dough rest for 5 minutes so the oats can absorb moisture.
- Dust the counter lightly with flour. Roll the dough to about 1/8 inch (3 mm) thick. Cut small circles about 3/4 inch (2 cm) across using a small cutter or the end of a piping tip. Use a straw or skewer to make a hole in each center. Gather and reroll the scraps once, keeping the dough thin so the rings bake crisp.
- Arrange the rings on the lined baking sheet with a little space between them. Bake for 10 minutes, then rotate the pan and bake for another 8 to 12 minutes, until dry and lightly golden at the edges. Smaller rings may finish sooner, so check them near the 18-minute mark; do not wait for deep browning.
- Turn off the oven and leave the cereal inside for 5 minutes with the door slightly ajar to help it dry. Transfer the rings to a wire rack and cool completely, about 10 minutes. They will firm up as they cool. If using the optional cinnamon-sugar coating, toss the rings with it while they are still slightly warm.
Tips
- Keep the dough thin. Rings thicker than about 1/8 inch can stay chewy in the middle. If your cutter makes larger rings, add a few minutes of baking time and check for dryness rather than relying only on color.
- Adjust moisture gradually. Applesauce varies in thickness. Add water only a teaspoon at a time if the dough cracks and refuses to come together; too much liquid makes rolling and crisping difficult.
- Choose quick oats or oat flour. Old-fashioned oats work if finely ground, but leaving them coarse can make the rings break when shaped. For a gluten-free version, use a measure-for-measure gluten-free flour blend and certified gluten-free oats.
- Cool before judging the texture. Warm cereal can seem soft even when properly baked. Let it cool fully before deciding whether it needs another brief bake.
Serving Suggestions
Serve the rings in a bowl with cold milk, dairy or non-dairy, and eat soon after pouring so they stay crisp. They are also good dry as a snack, mixed with a handful of raisins or chopped nuts, or sprinkled over plain yogurt. For a sweeter bowl, add sliced fresh apple and a light drizzle of maple syrup; the cereal itself is already sweet, so taste before adding more.
Variations
For a stronger apple note, replace 1 tablespoon of the flour with 1 tablespoon (7 g) finely ground freeze-dried apple. Do not add extra applesauce, which can soften the dough. For a milder cinnamon flavor, reduce the cinnamon in the dough to 1/2 teaspoon and omit the optional coating.
You can also make tiny cereal squares instead of rings: roll the dough thin, cut it into small squares, and bake as directed, checking early because smaller pieces brown faster. For a dairy-free bowl, simply serve with oat, soy, or almond beverage. If using a gluten-free flour blend, the dough may be more delicate; chill it for 10 minutes before rolling if it feels difficult to handle.
Storage and Reheating
Cool the cereal completely before storing, or trapped steam will soften it. Keep it in an airtight container at room temperature for up to 5 days. If it loses its crunch, spread it on a baking sheet and warm it at 300°F (150°C) for 4 to 6 minutes, then cool completely before eating or returning it to the container. Avoid refrigerating the cereal, where moisture can make it stale. For longer storage, freeze it in an airtight freezer-safe container for up to 1 month and thaw uncovered at room temperature.
Frequently Asked Questions
Does this taste exactly like boxed Apple Jacks?
Not exactly. This version has an oat-and-applesauce base and a more noticeable baked flavor, while the familiar commercial cereal has its own specific flavor and texture. Cinnamon and a touch of apple provide a recognizable direction without claiming a precise copy.
Can I make the dough ahead?
Yes. Wrap the dough tightly and refrigerate it for up to 24 hours. Let it sit at room temperature for about 10 minutes if it is too firm to roll, then shape and bake. The recipe’s stated total time assumes you make and bake the dough right away.
Why did my cereal turn out soft?
It may have been rolled too thick, removed before it dried through, or packed away while warm. Cool it fully first; if it remains soft, bake it again at 300°F (150°C) for 4 to 6 minutes and cool on a rack.
Can I use applesauce with added sugar?
Yes, but the cereal will be sweeter. Reduce the dough sugar by 1 tablespoon (12 g) if your applesauce is noticeably sweet, and skip the optional cinnamon-sugar coating if you prefer a less sugary result.
Do I need a food processor?
No. Store-bought oat flour works directly, or you can leave quick oats whole for a slightly rougher, more fragile cereal. A food processor makes the dough smoother and the rings easier to shape, but it is not essential.
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