Homemade Cinnamon Toast Crunch

Add the rolled oats to a high speed food processor and blend until finely processed.
Next, add all remaining cereal ingredients to the bowl of a food processor. Start with ½ tbsp of water and adjust if needed.
Blend to form a dough that’s easily rollable. If the dough is too dry add a little more water.
Place the dough in the fridge for 30 mins to chill.
While the dough is chilling, prepare the cinnamon sugar by mixing the coconut sugar and ground cinnamon in a small bowl.
Preheat the oven to 350 degrees F / 180 C.
Divide the dough in half. Roll one half of the dough in between 2 sheets of parchment paper until very thin. The thinner the dough is rolled the crispier it will be when cooked.
Remove the top sheet of parchment paper, trim the edges of dough forming a rectangle.
Lightly brush with aquafaba and then sprinkle with ¼ of the cinnamon sugar, gently press into the dough.
Place the parchment paper back on top of the dough and flip the dough over. Remove the top layer of paper, brush with aquafaba and sprinkle with cinnamon sugar.
Using a knife or pizza cutter, cut the dough into ¼ inch squares.
Carefully transfer to a baking sheet and bake for 6-8 minutes.
Remove and allow to cool before separating the squares.
Repeat with remaining dough.
Serve with your favorite chilled milk.
Store the cereal in an airtight container in the fridge for up to 3 days.