Combine flour, cold butter, salt and cinnamon in a food processor. Blend until it all looks crumbly. (If you don’t have a food processor, mix your dry ingredients and use a fork to cut in the butter.)

Add the maple syrup and sourdough discard to blender and blend until everything is well combined. It should form a smooth dough. If the dough looks dry, add a few drops (just 5-10g) of cold water.

This step is optional, so feel free to skip if you don’t want to wait for your cinnamon toast crunch! If you have the time, though, you can deepen the flavor by wrapping your dough in Saran Wrap and letting it cold proof in the refrigerator for 2-24 hours.

Transfer the dough to parchment paper and put another piece of parchment paper on top. Roll it out until it’s thin. The thinner the dough, the crispier your cereal will be.

Take off the top piece of parchment paper and brush half of the melted butter on top. Sprinkle half of your cinnamon sugar mixture evenly over the top. Put the parchment paper back on and flip the dough over. Brush the other side with butter and sprinkle with the remaining cinnamon sugar.

Use a pizza cutter to cut your dough into bite size squares.

Transfer the cereal pieces a baking sheet. Bake at 350F for 12-15 mins or until golden around the edges.