If you love croissants but you have limited time, you need to make this easy and delicious croissant cereal. It takes less than 30 minutes to make this snack hack and it makes the most perfect first meal of the day.
The mini cereal bites are also glazed with a maple 'egg wash' and topped with a sweet cinnamon sugar which makes them even more wholesome and enjoyable.
Select your milk of choice and pour it over the croissant cereal inside a bowl. I personally love soy milk and oat milk. Whichever you choose, I know you're going to enjoy your breakfast!
Some other breakfast recipes that you'll enjoy include my and my vegan nutella chocolate oat milk crepes, vegan banana bread baked oats and my vegan pan fried caramelized bananas.
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Why You Will Love This Cereal
- So Easy to Make - Making this mini croissant cereal is easier than you'd imagine. It's made with pre-made pastry which is so convenient. Slice into triangles, roll into mini croissants, bake and serve with your milk of choice.
- A Croissant Lover's Dream - If you love everything about croissants, this is the perfect breakfast treat for you. The flakiness of the puff pastry makes the cereal taste just like store-bought mini croissants.
- Great Flavors - This croissant cereal is never served plain. I love to glaze it in a maple 'egg wash' and cinnamon sugar. I also like to add some vegan mincemeat from time to time. These take the cereal to the next level! For more cinnamon inspiration, also see my vegan cinnamon sugar churros and vegan chocolate cinnamon french toast rolls.
- Allergy Friendly & Plant Based - This croissant cereal recipe is entirely vegan and dairy free.
Ingredient Notes
- Dairy-free puff pastry - Many ready-made puff pastry brands are dairy-free these days. I chose to use this as it's super easy to use and it also tastes very similar to croissant pastry. The difference is this recipe is much simpler than a traditional croissant recipe.
- Soy milk - This is the first vegan 'egg wash' ingredient. You can also use other kinds of plant milks. Almond milk and oat milk also work brilliantly.
- Maple syrup - This is the second 'egg wash' ingredient. Not only does it give the pastry sweetness after being brushed on, but also a nice shiny glaze. Love maple syrup? If that's a big yes, also check out my vegan maple cinnamon rolls and vegan pecan coconut cake.
- Granulated sugar - For the cinnamon sugar, I always find that using granulated sugar is the best option. It isn't too fine like superfine sugar and it also has a good crunch.
- Ground cinnamon - The best kind of cinnamon to use as it can be mixed directly into the sugar. Coarse cinnamon won't work as well.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- It is really is to make this recipe gluten-free. These days many grocery stores have puff pastry options which are both gluten-free and dairy-free and therefore, if you have these dietary needs, this is a very good option for you. I made this variation an option in my vegan danish mini pastries recipe too.
- If you aren't a big admirer of cinnamon, you can simply top the croissant cereal with sugar, instead of cinnamon sugar before it goes into the oven. This is still extremely delicious.
How To Make Mini Croissant Cereal
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a large baking sheet with parchment paper. Set aside.
2: Roll out and cut a large rectangle from the pre-made puff pastry dough.
3: Slice the rectangle lengthways in half. Then begin to slice each half into smaller rectangles.
4: Continue slicing the dough into smaller rectangles.
5: Slice each of the smaller rectangles into two triangles.
6: Dip the tip of each triangle into a mixture of soy milk and maple syrup.
7: Roll each triangle from the larger end.
8: Stick the mini croissant together with the wet tip which was dipped.
9: Brush the outsides of all the mini croissants with the maple syrup and soy milk mixture.
10: Sprinkle cinnamon sugar over the min in croissants.
11: Place the cinnamon sugar croissant cereal onto the lined baking sheet. Bake inside the oven.
12: Pour the baked cereal into a bowl.
13: Also pour your milk of choice into the bowl.
14: Sprinkle on some extra cinnamon sugar and serve.
Expert Tips
Make sure that the mini croissants stick properly - Dip the tips of the pastry triangles into the dairy-free 'egg wash' well. This way it will stick properly when rolling the triangles into the croissant shapes.
Keep an eye on the cereal - As the croissant cereal pieces are small, they can burn fairly quickly if you lose track of time. Always make sure that your oven is at the right temperature and that they aren't on a high shelf. Check on them when they are nearly ready to see whether they are golden brown or not.
Recipe FAQs
Croissant cereal is puff pastry which has been hand-rolled into mini croissant shapes, then baked inside an oven until golden brown.
Traditional croissants contain a lot of butter which is a saturated fat. Too much consumption of these fats can raise your cholesterol levels. This croissant cereal however, is dairy-free so it is a much healthier option.
You can store this freshly baked croissant cereal at room temperature inside an airtight container or an airtight cereal jar for 4-5 days.
More Vegan Dough-Based Recipes
If you tried this Croissant Cereal Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Mini Croissant Cereal With Cinnamon Sugar
Ingredients
Croissant pastry:
- 170 g dairy-free puff pastry refrigerated
Maple 'egg wash':
- 30 ml soy milk
- 15 ml maple syrup
Cinnamon sugar:
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation:
- Line a large baking sheet with parchment paper. Set aside.
- Preheat your oven to 190 Celsius (374F).
Making the mini croissants:
- Roll out and cut your ready-made puff pastry dough so that it is a rectangle with the dimensions of 37cm x 12cm.
- Use a pizza cutter to slice the rectangular dough lengthways so that you have two long trips of dough.
- Now slice the two long strips into lots of smaller rectangles which are approximately 4cm in width.
- Finally slice the smaller rectangles into two evenly-sized triangles.
- Mix together the soy milk with the maple syrup. This is the vegan 'egg wash'.
- Dip the tip of each triangle into the wet 'egg wash' mixture. Roll the dough triangles from the larger end towards the dipped end until a mini croissant shape forms. Stick the croissant together using the dipped wet tip.
- Once you have lots of mini croissants brush them with the maple milk so that they are nice and glazed.
- Mix together the sugar with the ground cinnamon inside a small ramekin in order to create cinnamon sugar.
- Sprinkle the cinnamon sugar over the top of the unbaked mini croissants until they are all covered equally.
Baking the croissant cereal:
- Place the mini croissants onto the prepared baking sheet. Bake in the center of the oven for 12-15 minutes until they are golden brown and crispy.
- Sprinkle on some extra cinnamon sugar if you wish and let the mini croissant cereal cool fully.
- Pour the cereal into a breakfast bowl. Pour on your favorite milk and serve.
Video
Notes
- Dip the tips of the pastry triangles into the dairy-free 'egg wash' well. This way it will stick properly when rolling the triangles into the croissant shapes.
- As the croissant cereal pieces are small, they can burn fairly quickly if you lose track of time. Always make sure that your oven is at the right temperature and that they aren't on a high shelf. Check on them when they are nearly ready to see whether they are golden brown or not.
Claire Ryan says
Tasted so good. Greatest recipe on the breakfast scene!
DJ says
Thank you Claire!