Cinnamon Toast Crunch Roasted Chickpeas

These cinnamon toast crunch roasted chickpeas taste just like the cereal. Made with maple syrup, coconut oil and cinnamon, they’re a much healthier way to snack.

*This post was originally published on 4/7/2012. Pictures and recipe have been updated (with a new method to ensure CRISPY chickpeas every time!) and the content below has been re-written. These cinnamon toast crunch roasted chickpeas are a sweet snack you won’t be able to stop munching on, totally addicting! 

These cinnamon toast crunch roasted chickpeas taste just like the cereal. Made with maple syrup, coconut oil and cinnamon, they're a much healthier way to snack.

I feel like roasted chickpeas were super hot as a food trend back in 2012 when I originally wrote this post and recipe for cinnamon toast crunch roasted chickpeas.

Evidence –> this recipe for spicy cinnamon roasted chickpeas published 2 months prior.

I’m not saying they’re not as good these days but I feel like we’ve sort of forgotten about them as a snacking option as of late.

Or, maybe it’s just me.

Regardless, they’re back in my life and I figured what better time to re-do this recipe a bit.

I was majorly into roasted nuts back in 2012 too – check out these spiced rosemary maple cider nuts for another throwback.

Roasting chickpeas with maple syrup and cinnamon produces a delicious snack that tastes just like Cinnamon Toast Crunch cereal!

How To Make Crispy Roasted Chickpeas

I’ve learned a thing or two in the last 6 years, one of which is that the tediousness of peeling chickpeas is worth it…sometimes.

In hummus? Not worth it to me – I don’t mind if there’s a little bit of texture in my hummus.

For roasted chickpeas?

Worth it – those peels can sometimes enable sogginess after roasting and ain’t no one got time for that in a roasted chickpea.

Roasted = crispy and if you want crispy, you need to peel.

It’s 10 minutes of your life (seriously, I set a timer to see exactly how long peeling a 15oz. can of chickpeas would take and it was 10 minutes and 24 seconds with an interruption of taking the tissue out of my dog’s mouth that she stole from the garbage).

I’m telling you, it’s worth it.

Follow this trick to get crispy roasted chickpeas every time, these cinnamon toast crunch chickpeas are the perfect healthy, sweet snack.

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.

25 or so years later though thanks to Trader Joe’s knock off, I’ve developed quite the affinity for the tasty cereal treat (one of my favorite bedtime snacks to round out my macros for the day) and when I say these cinnamon toast crunch roasted chickpeas taste JUST like it, I’m not even exaggerating.

I’ve also even made my own healthier version in this homemade cinnamon crunch cereal.

Thanks to maple syrup and coconut oil though you can feel a little bit better about snacking on these chickpeas instead of pouring bowlfuls of cereal from a box.

Cinnamon Toast Crunch Roasted Chickpeas are a sweet snack you can feel good about eating.

Another Trick for Crispy Roasted Chickpeas

In addition to peeling the chickpeas, this new method in the recipe tells you to let the oven cool with the chickpeas still in there, this really helps them crisp up and STAY crispy.

Don’t skip that part either.

If you don’t attack the whole baking sheet like Ulysses and I do and happen to have leftovers, the best way to store them to retain crispiness is in a paper bag, NOT a tupperware container.

Hope you give these a try and if you’d prefer a savory roasted chickpea option, check out these BBQ chickpeas instead – happy snacking!

Try out these recipes with roasted chickpeas too:
Caesar salad shrimp stuffed sweet potatoes with roasted chickpeas
Mediterranean roasted lamb – it’s a sheet pan meal with roasted chickpeas in the mix!

Cinnamon Toast Crunch Roasted Chickpeas

Cinnamon Toast Crunch Roasted Chickpeas

Yield: 2-4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These cinnamon toast crunch roasted chickpeas taste just like the cereal. Made with maple syrup, coconut oil and cinnamon, they’re a much healthier way to snack.


  • 15oz. can chickpeas, drained, rinsed and thoroughly dried
  • 1/2 tablespoon melted coconut oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch sea salt


  1. Preheat oven to 400°F convection roast or 425°F if you don't have a convection roast setting.
  2. Spread chickpeas out on a dry dish towel and peel skins off. This will take about 10 minutes, it's tedious but worth it for crispy roasted chickpeas that won't get soggy!
  3. Spread peeled chickpeas out on a baking sheet and roast for 10 minutes, shaking the pan once so they don't stick.
  4. Meanwhile, whisk together coconut oil, maple syrup and vanilla in a small bowl.
  5. Remove chickpeas from oven pour the coconut oil mixture over top, season with the cinnamon and sea salt and toss to combine making sure all the chickpeas are evenly coated.
  6. Return baking sheet to the oven and roast an additional 12 minutes, tossing once half way through baking.
  7. Turn the oven off, open the door a few inches and let oven cool with the baking sheet still in the oven.
  8. Once cooled, chickpeas will be crispy and ready for snacking! Store in a paper bag to retain crispiness but there likely won't be any leftover to do so!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 295mgCarbohydrates: 28gFiber: 7gSugar: 7gProtein: 8g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


  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!

  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!

    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!

      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! :)

  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 :)

  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!

  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

  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 :)

  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)

    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.

    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 :)

  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.

  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 :)

    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!

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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 :)

  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!

    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! :)

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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.

    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.

  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!

      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!

        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!

  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 :)

  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.

  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?

    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.

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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?

    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.

    1. Running to the Kitchen Post author

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

    1. Running to the Kitchen Post author

      Yes! I’d much rather these than popcorn. Granted, I’m not a huge popcorn person to begin with :)

  30. Heloise

    Thank you! I’ve been trying to make these, and yes they NEVER turn out crispy! But then again i figured because i wasn’t using oil then that was probably why…guess i’ll just have to give in and do the oil…oh well! Crispiness here i come!!! <3

  31. Susan

    Please be more accurate with your chickpeas pealing! Took me forever to get them peeled, idk why you’d even say it will take 10 min.

  32. Mark

    Love the recipe!
    Totally tasty but I had to guess the quantities.
    Your nutritional panel is in metric but everything else is in imperial measurements – even the temperature.
    Keep up the good work and maybe add a link to a conversion table for non-US visitors from the rest of the world.

  33. Stephanie

    Where I live we dont have paper bags (asia). Could I wrap them in tin foil? Plastic wrap? Newspaper? Any suggestions? This is the only thing holding me back from making them.

  34. Kate

    I followed your directions perfectly and they didn’t get crispy at all! :( I did bake two batches at once (using two cookie sheets), and I don’t have a convection oven so I baked them at 425. They’re definitely still delicious!! I did one batch of these and one batch of your BBQ recipe. Any tips on getting them to crisp up? I patted them with paper towels before baking, should I have let them sit and air dry for a while?


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