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Cinnamon French Toast Crunch

Cory Warren
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Servings 8 pieces of toast


  • 1/4 cup chia seeds
  • 1/2 cup maple syrup
  • 1 cup unsweetened almond coconut or flax milk
  • 1/2 tsp. vanilla extract
  • cinnamon to taste we used 1/2 tsp.
  • your favorite whole wheat bread we used Rudi’s Kitchen vegan bread*
  • 1 cup crushed unsalted cashews


  • Before you do anything, get your chia seeds into a bowl with the 1 cup of almond milk and let them soak for approximately seven minutes. You want them to turn into a gel-like substance. Give them a stir from time to time as you assemble your other items. Make sure the bowl you use is large enough for you to completely submerge your bread slices.
  • Once you have your chia seeds in the bowl soaking, get your skillet going on medium/high heat with some water to keep it from drying out. While the skillet is heating, go ahead and add the maple syrup, almond milk, and vanilla extract to your mixture.
  • After seven minutes and you have a good gel-like consistency going for your chia substance, dip a slice of your whole wheat bread in and try to fully coat each side. This is where things might look a bit strange. You will have a gray piece of toast! Don’t worry…it’s going to be delicious!
  • On a medium-high skillet, place your toast in the center. You want to hear it sizzle a bit when the bread hits the skillet.
  • After approximately two minutes on the skillet, sprinkle the crushed cashews on top of the toast. Before you flip it, gently mash the cashews down with the bottom of your skillet and give the toast a flip. Cook for two more minutes on the other side.
  • Repeat for everyone in your family that wants to join in on the yummy fun!


* If you are gluten free, try Rudi’s gluten-free bread options in the freezer section
Tried this recipe?Let us know how it was!