Description
A crunchy, pastry-based cereal made from flaky croissants, perfect for autumn breakfasts.
Ingredients
- 3 large croissants (preferably slightly stale or day-old)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- Optional glaze: 1/2 cup powdered sugar
- Optional glaze: 1–2 tablespoons milk or plant-based milk
- Optional add-ins: mini chocolate chips, chopped nuts, dried fruit
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Tear each croissant into small, bite-sized pieces—aim for rough, uneven flakes so they crisp in different ways.
- In a large bowl, whisk together melted butter, granulated sugar, cinnamon, salt, and vanilla.
- Add the croissant pieces to the bowl and gently fold until every piece is lightly coated.
- Spread pieces in a single layer on the prepared baking sheet. Bake for 12–18 minutes, stirring gently every 6 minutes to ensure even toasting.
- For a little extra sweetness, whisk powdered sugar with milk for a drizzleable consistency.
- Allow Croissant Cereal to cool on the sheet; it will crisp as it cools.
Notes
Start with slightly stale croissants for better texture. Stir gently to maintain flaky pieces.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French