Long before cinnamon toast became a popular breakfast cereal my mom was making her version of it for us. She likes to tell stories about how her older brother loved to make multiple pieces of it for himself while he was on babysitting duty and then refuse to share even one bit with the rest of the siblings.
We savored cinnamon toast as if it were a delicate baked good taking weeks to prepare. The truth is it couldn’t be simpler to make. The end result is toasted bread with a caramelized sugar top that is crisp on the top and soft and sweet in the middle.
I’ve made it numerous times myself and as my tastes and eating habits have changed over the years I find myself getting more creative with the process. This morning I headed out to the strawberry patch and was saddened to find that only a few remained. However, I had the perfect handful to create a Strawberry Cinnamon Toast.
I swapped the standard white sandwich bread for a hearty whole grain variety. While I left the white sugar along, I did change up the fat. Instead of butter I used organic extra virgin coconut oil. This is a product that I still need to do a post on and it is coming soon.
It turned out great and now I have the wheels turning out how I can use other fruits for this breakfast treat. It is such a simple thing with a flavor that far surpasses the effort put into making it.
Strawberry Cinnamon Toast 
Toss the diced strawberries with about ¾ tsp of sugar and a few dashes of cinnamon. Set aside. Spread the bread with a light layer of coconut oil. Sprinkle a little more cinnamon on the bread. Top it with the strawberries. Give it one last sprinkle of sugar. Broil until browned and serve immediately.
Cinnamon toast is my fav. But what a great idea to use coconut oil. Too bad I just finished a piece of toast….I guess I’ll have to test this next week.
that looks delicious and great that you used wholegrain bread lol
Delish! We eat a lot of cinnamon toast here. I would never have thought to add strawberries, but it looks like a match made in heaven!
What a nifty use for coconut oil. Will look forward to your post on it as I’ve always wanted to try it.
Yum! That used to be one of my favorite treats. I rarely have it anymore, but it’s delicious! Especially with lots of butter 🙂
What a great treat!!
Yum – the cinnamon toast sounds soooo good! I will be making it right away! Extra virgin coconut oil is very intriguing, can’t wait to hear more about it.
Amy – I really liked the coconut oil on it.
Chow and Chatter – Yeah I was trying to bump up the nutritional content a bit. 🙂
cathy – Very tasty and I’m thinking strawberries would be good now too.
laura – Yeah, I’m wanting to do a lot of research for myself so I’ll be sure to share.
Alison – Yes, the butter kind of makes it. Ha! The coconut oil actually worked out to be a good substitute though.
Maria – It definitely is!
5 Star – It is a great weekend breakfast treat. I hope to get to the coconut oil post in a few weeks.
cinnamon toast is just the best. haven’t had it in a long long time, and will definitely have tomorrow for breakfast 🙂
OMG! Thank you for reminding me of one of my favorite childhood treats. We rarely got the cereal version, but we were allowed to make this whenever we wanted. I loved cinnamon toast and it sounds lovely with strawberries. I know I have strawberries and cinnamon so fingers crossed that I have some bread in the kitchen.
I grew up on cinnamon toast, but never thought to put fruit on it. This sounds delicious!
How clever to upgrade and make healthier our favorite childhood snack! Looks delicious!
When I was a kid my mom sprinkled vanilla over the butter cinnamon sugar mix and then toasted it to a crispy one sided toast now that’s good. Let’s not forget our friend Peanut Butter.