Cinnamon Life cereal is a beloved American breakfast classic known for its crunchy, slightly sweet, square-shaped corn and oat pieces coated in a warm cinnamon glaze. While the boxed version is convenient, making your own at home lets you control the sweetness, use whole ingredients, and create a fresher, more intensely cinnamon-flavored cereal that stays crisp in milk. This recipe delivers a satisfyingly crunchy, deeply spiced, and not-too-sweet cereal that is perfect for breakfast or a snack.
Ingredients
- 1 ½ cups (180 g) fine cornmeal
- 1 cup (120 g) all-purpose flour
- ½ cup (50 g) old-fashioned rolled oats, ground into a powder
- â…“ cup (65 g) granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ cup (60 ml) neutral oil (such as canola or vegetable)
- ¼ cup (60 ml) water, plus more if needed
- 1 teaspoon vanilla extract
For the cinnamon coating:
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons (30 ml) water
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large mixing bowl, whisk together the cornmeal, flour, ground oats, â…“ cup sugar, 1 tablespoon cinnamon, salt, and baking soda.
- Add the oil, ¼ cup water, and vanilla extract. Stir with a spatula until a dough forms. If the dough seems dry and crumbly, add water one teaspoon at a time until it comes together into a smooth, non-sticky ball.
- Turn the dough out onto a lightly floured surface. Roll it into a rectangle about â…› inch (3 mm) thick. The thinner you roll it, the crunchier the cereal will be.
- Use a knife or a pizza cutter to cut the dough into small squares, about ½ inch (1.3 cm) on each side. You can also use small cookie cutters for fun shapes.
- Carefully transfer the squares to the prepared baking sheets, leaving a little space between them. They don’t spread much, but they should not be touching.
- Bake for 12–15 minutes, until the pieces are lightly golden and firm to the touch. They will harden more as they cool. Let them cool completely on the baking sheets.
- While the cereal cools, make the cinnamon coating. In a small bowl, mix the ¼ cup sugar and 1 ½ teaspoons cinnamon.
- Once the cereal is completely cool, place it in a large bowl. Sprinkle the 2 tablespoons of water over the cereal and toss well to lightly moisten all pieces.
- Add the cinnamon-sugar mixture and toss again until every piece is evenly coated.
- Spread the coated cereal back onto the baking sheets and let it air-dry for 30 minutes to an hour, until the coating is set and no longer sticky. Or, you can return it to the oven at 250°F (120°C) for 10 minutes to dry it faster.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- Don’t skip the water in the coating: The water helps the cinnamon-sugar stick to the cereal. If you add it to dry cereal, the sugar will just fall off.
- Roll the dough evenly: If some pieces are thicker than others, they will bake unevenly. Use a rolling pin with thickness guides if you have them, or just be careful.
- Let the cereal cool completely before coating: If the cereal is still warm, the coating will melt and become gummy. Patience is key for a crisp, sugary finish.
- Substitute the oil: You can use melted coconut oil or melted butter instead of neutral oil. Butter will add a richer flavor but may make the cereal slightly less crisp.
Serving Suggestions
Serve this cinnamon life cereal with cold milk for a classic breakfast. It also makes a great topping for yogurt parfaits, ice cream, or a crunchy addition to trail mix. For a cozy treat, sprinkle it over warm applesauce or use it as a crust for a cheesecake.
Variations
- Honey Cinnamon: Replace the granulated sugar in the dough with ¼ cup honey and reduce the water to 2 tablespoons. The honey adds a floral sweetness and a slightly chewier texture.
- Maple Cinnamon: Swap the vanilla extract for 1 teaspoon maple extract or reduce the water by 1 tablespoon and add 2 tablespoons of real maple syrup to the dough.
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour. The texture will be slightly more crumbly but still crunchy.
- Extra Spice: Add ¼ teaspoon of nutmeg or ground ginger to the dough for a warmer, more complex spice profile.
Storage and Reheating
Store the cereal in an airtight container at room temperature for up to 2 weeks. If you live in a humid climate, you may want to add a silica gel packet (food-safe) to keep it crisp. To re-crisp the cereal after it has softened, spread it on a baking sheet and bake at 300°F (150°C) for 5 minutes. Let it cool completely before returning it to the container.
Frequently Asked Questions
Can I make this cereal without oats? Yes, simply omit the oats and increase the cornmeal to 2 cups (240 g). The texture will be slightly more uniform and less hearty, but it will still be crunchy.
Why is my cereal soggy after baking? This usually happens if the dough is rolled too thick. The thinner you roll it, the crispier it will be. Also, make sure you bake it until it is lightly golden and firm, not just pale.
Can I fry this cereal? Yes, you can deep-fry the cut dough pieces in 350°F (175°C) oil until golden brown, about 1–2 minutes. They will be crunchier than baked, but also more oily. Drain on paper towels and coat while warm.
How can I make the coating stick better? The water trick is the best method. You can also try using a light spray of cooking oil instead of water, which will make the coating stick even better and add a slight richness.
Is this cereal healthier than store-bought? It’s hard to say definitively, but this version lets you control the sugar and oil, and uses whole ingredients. You can also reduce the sugar in the dough to ¼ cup if you prefer.
Can I use this cereal in baking? Absolutely! It works wonderfully as a crunchy topping for muffins or coffee cakes, or crushed and used as a coating for French toast or chicken tenders.
Related
- Sugar Cookie Zwift Recipe: Easy Iced Cut-Outs
- Sugar Cookie Syrup Recipe for Coffee & Drinks
- Sugar Cookie Toast Crunch Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).