Cinnamon toast crunch roasted chickpeas

These cinnamon toast crunch roasted chickpeas taste just like the cereal. Fool your kids with this healthy dessert or snack idea.
Cinnamon toast crunch roasted chickpeas

How pathetic is it that I can say without any trace of sarcasm that I legitimately consider these chickpeas a dessert?

Chickpeas…a dessert. Yep, that’s what I’m saying.

Cinnamon sugar roasted chickpeas

I recently jumped on the tahini bandwagon and of course, couldn’t wait to test it out. So within 20 minutes of bringing it home from the store, these little cinnamon sugar balls were roasting away with a nice coating of tahini smothered all over them.

My brother would flip for these. He was the cinnamon toast crunch kid, I was the lucky charms one. We were not allowed to touch each other’s cereal boxes. It was like the one treat my mom let us have in the house from time to time and there was an unspoken understanding that we didn’t mess with the other person’s stash.

Well guess what, Adrian? These babies are all mine.

Cinnamon sugar chickpeas

Parents…want a treat for your kids that doesn’t cost $5 a box and you can feel good about feeding them? Try these.

Everyone else…make them for yourself and be prepared to come to terms that you now deem beans an appropriate dessert.

Serves 4     adjust servings

Cinnamon toast crunch roasted chickpeas

Cook Time 15 mins 2017-05-25T00:15:00+00:00Prep Time
Preparation 5 mins 2017-05-25T00:05:00+00:00Cook Time
Total Time 20 mins 2017-05-25T00:20:00+00:00 Total Time

These cinnamon toast crunch roasted chickpeas taste just like the cereal. Fool your kids with this healthy dessert or snack idea.

Ingredients

  • 1 15oz. can chickpeas, drained, rinsed and thoroughly dried
  • 1 tablespoon tahini
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat oven to 425 degrees and grease a baking sheet.
  2. Combine sugar and cinnamon in a small bowl until fully combined.
  3. Toss dried beans with tahini first to coat and then sprinkle cinnamon sugar and mix until all are coated.
  4. Spread out onto baking sheet and roast for 15-20 minutes, stirring every 5 minutes so they don't burn on any one side.

62 Comments

  1. Amanda

    My brother was also a cinnamon toast crunch kid. I was more into cocoa puffs…anything with chocolate, really.

    I can’t wait to try this recipe! Going to go soak some chickpeas now!

    Reply
  2. Cait's Plate

    WHAT! Shut up! First of all – how did you drink wine all night and eat cheese and still manage to get a post up this morning?! Please tell me you set this up the day before…it will make me feel better about myself :)

    Second of all – those look awesome and I would like to be dipping my hand into that jar and grabbing fistfuls of it right now please. Thank you!

    Reply
    1. Running to the Kitchen Post author

      haha, this post was written and scheduled while still sober before last night’s ridiculousness. Right now I’m nursing a hangover with some coconut water hoping I can get my act together enough soon to make 3 side dishes for Easter tomorrow!

      Reply
      1. Cait's Plate

        Okay, well I’m not glad that you’re nursing a hangover but I AM glad that that post was done well in advance…otherwise I’d feel pretty bad about myself and what I’m able to accomplish in life. Haha.

        Good luck with the hangover and the side dishes! :)

        Reply
  3. Averie @ Averie Cooks

    I have a recipe for these too except I use more brown sugar so it gets extra caramely. They are so good and I could eat the entire tray pretty much right out of the oven. Double batches are a necessity :)

    Reply
  4. Paulina (One Smile Ahead)

    Cinnamon toast crunch was my favorite too! I love the beans for dessert idea haha. I’m not sure how anyone else will react to them, but I’m sure they’ll want to eat them up as soon as they try them. The chickpeas look so crunchy!

    Reply
  5. Bre

    Lol, I have never seen this site but knew about a similar recipe & was googling for it & this page came up. Was surprised you posted today. Great job in Google search. And I’ve got a new jar of tahini on hand so going to make these straight away. THANKS! and.. Happy Easter

    Reply
  6. Jessica @ Chockohlawtay

    OMG this is THE best/yummiest/smartest recipe I have seen in a while. I’ve roasted chickpeas before but have never made them SWEET! As a sugar-addict, that sounds impossible and ridiculous, soooo I’m definitely making this…

    like, right now. Thank you so much :)

    Reply
  7. Kayla

    do these get crunchy after you bake them? the one time I tried making baked chickpeas like these they turned out soggier and not crunchy at all and i was disappointed.. but i would love to try them again if they come out crunchy (i’m looking for a substitute for the “crunch” in nuts)

    Reply
    1. Running to the Kitchen Post author

      The trick to getting them crunchy is to make sure they are completely dry before tossing them with the tahini and cinnamon/sugar. So after you rinse & drain them, either dry them thoroughly with a paper towel or let them sit out and dry first. They won’t get as crunchy as a real nut but they won’t be soggy either.

      Reply
    1. Running to the Kitchen Post author

      although not really similar, you could try tossing them in a bit of honey first. They’d probably be extra sweet and delicious :)

      Reply
  8. Brittany

    Cinnamon Toast Crunch and Cinnamon Life were my favorite cereals growing up!! I’ve made peanut butter roasted chickpeas before and they were awesome so I’m quite certain these would be right up my alley.

    Reply
  9. elizabeth

    I am going to try these..they sound awesome. you should try to get on food network chopped, very creative use of ingredients lol :)

    Reply
    1. Running to the Kitchen Post author

      haha, that show is like my worst nightmare! I would have a panic attack and totally freeze up!

      Reply
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    1. Running to the Kitchen Post author

      Try almond butter if you have it. I wouldn’t go the sesame seed route because they won’t give it the same kind of coating that the liquidy tahini does. Almond butter should work :)

      Reply
  11. Valerie

    Hello there!

    I am totally perplexed at what happened when I made these! I am trying to use dried beans instead of canned. (apparently using canned anything can cause cancer…along with everything else in the world) Anyways, I soaked my beans and they still didn’t seem as creamy as a canned bean :( I proceeded with the recipe, sort of ( I only used Trader Joe’s cookie butter, and chick peas and they weren’t crunch at all they were sort of mealy. The flavor was great though! Do you think its because I didn’t use the canned bean? HELP! I want to eat tons and tons of these asap!

    Reply
    1. Gina

      Hi Valerie- I’ve never used dry beans that I soaked so I can’t really say if that’s the issue. Were the beans completely dried before you tossed them with the cookie butter? If they’re not dry, they will definitely come out more mushy than crunchy. I also haven’t roasted with cookie butter, so I’m not sure what that might do to them. It’s hard for me to say what went wrong when I haven’t made it that way exactly. They will definitely crisp up a bit if you follow the recipe but don’t expect them to be as crispy as nuts, b/c they’re definitely still beans! :)

      Reply
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  13. Jenny F

    I just made these and they were awful! They weren’t sweet at all. Not sure what I did wrong but I just threw the entire batch in the trash.

    Reply
    1. Running to the Kitchen Post author

      Jenny- sorry they didn’t turn out for you. I’m not even sure how it’s possible they wouldn’t have been sweet considering 2 of the 3 ingredients (besides the beans) are cinnamon & sugar. That’s really weird and hasn’t happened to me at all in the 3 times I’ve made them since this post.

      Reply
  14. Holly

    Hi Gina,
    Thanks for the good recipe! I used dried chickpeas – had to stir them every 8-10 minutes for 45-50 minutes to get them nice and crunchy. I used half brown sugar and half white sugar. I added some salt as soon as I got them out of the oven to bring out the sweetness – delicious!

    Reply
      1. Holly

        And just in case anyone is wondering, these are better as a snack than with milk as a cereal – my dear fiance thought he was going to have the best breakfast ever this morning… not the case! ;) Haha!

        Reply
        1. Running to the Kitchen Post author

          oh my gosh, I can’t believe he tried them as “cereal” haha! I know I named it after the cereal, but I never intended it to be eaten that way! Chickpeas + milk is kinda making me cringe right now. ;) Poor guy!

          Reply
  15. Sadie

    I NEED to make these soon! I used to love any kind of sugary breakfast cereal like cocoa crispies, cinnamon toast crunch, peanut butter captain crunch… I think the list could go on forever :)

    Reply
  16. SDR

    Even though it is SO hot today, I am giving these a try. Using natural peanut butter because I am out of tahini. I made sure they were dry and removed most of the chick pea skins too so i think they will dry out a bit more. I also made sure to really spread them out on the cookie sheet so the moisture could evaporate. They are delicious.

    Reply
  17. Joleen

    Im going to experiment with this as we are trying to switch to homemade cereal. Any idea how this recipie would freeze? I know somethings things loose there crunch when frozen think that would be the case?

    Reply
    1. Gina Matsoukas Post author

      I honestly don’t think these would freeze well at all. Pretty sure they’d turn to mush after defrosting.

      Reply
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  29. Sue Griffin

    Someone said they used dried chickpeas for this recipe. Would this work well and if so, how would you prepare them and how long would you cook them?

    Reply
    1. Running to the Kitchen Post author

      I haven’t used dried beans before so I’m not quite sure. I’d assume you’d need to soak them and cook them first.

      Reply
    1. Running to the Kitchen Post author

      a couple of days in an airtight container but honestly, they’re best (crispiest) served immediately.

      Reply

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