I love putting a little tasty dessert in my kiddos’ lunches, but I hate putting candy in there everyday. Seriously, even I would get tired of chocolate if that was the only treat offered everyday. So, sometimes, its fun to be a little inventive and surprise them with a homemade goody. This school year, something new I’m surprising them with is Cinnamon Toast Mini-Pockets. Yeah, cinnamon toast mini-pockets. Fun in a tiny package. The kids will love it.
These are so yummy, they could be a quick breakfast on the go, a fun treat for after lunch, or even a special after-school snack for when we’ve had a really good day (per the teacher, because if you ask my kids, they have a good day every day–especially when a treat is the potential reward). Sneaky little toots. Regardless, I’m really excited about the idea of putting these quick cinnamon toast mini-pockets in my kiddos’ lunches. They’ll be super-excited to open their lunch boxes to find out what I’ve packed for them–which is a treat for me. Love surprising those little boogers.
Ingredients for Cinnamon Toast Mini-Pockets
- 2 slices of bread
- 1/2 tsp cinnamon
- 1 1/2 tsp sugar
- 1 tblspn coconut oil (or you can use butter, if you don’t need this to be dairy-free like me)
How to Make Cinnamon Toast Mini-Pockets
- Preheat the oven to 400-degrees.
- Using a rolling pin, flatten your bread slices individually.
- Using a large round cookie cutter or cup (that’s what I had to use, since I don’t have a round cookie cutter), one large circle from each flat bread slice.
- Spread 1/4 of the coconut oil on one side of each slice, leaving a 1/4-inch around the edge untouched.
- Sprinkle cinnamon over the coconut oil.
- Spread sugar over the cinnamon, making sure to cover all the cinnamon.
- Fold the bread in half and, using a fork, crimp 1/4-inch around the edge.
- Spread 1/2 the remaining coconut oil over the top of each folded pocket.
- Sprinkle the top of each folded pocket with a light dusting of cinnamon and sugar.
- Place pockets in the oven on a cookie sheet and bake for 10-12 minutes or until toasted.
- Enjoy!
Cinnamon Toast Mini-Pockets
This school year, something new I’m surprising them with is Cinnamon Toast Mini-Pockets. Yeah, cinnamon toast mini-pockets. Fun in a tiny package. The kids will love it.
Ingredients
- 2 slices of bread
- 1/2 tsp cinnamon
- 1 1/2 tsp sugar
- 1 tblspn coconut oil, or you can use butter, if you don’t need this to be dairy-free like me
Instructions
- Preheat the oven to 400-degrees.
- Using a rolling pin, flatten your bread slices individually.
- Using a large round cookie cutter or cup (that’s what I had to use, since I don’t have a round cookie cutter), one large circle from each flat bread slice.
- Spread 1/4 of the coconut oil on one side of each slice, leaving a 1/4-inch around the edge untouched.
- Sprinkle cinnamon over the coconut oil.
- Spread sugar over the cinnamon, making sure to cover all the cinnamon.
- Fold the bread in half and, using a fork, crimp 1/4-inch around the edge.
- Spread 1/2 the remaining coconut oil over the top of each folded pocket.
- Sprinkle the top of each folded pocket with a light dusting of cinnamon and sugar.
- Place pockets in the oven on a cookie sheet and bake for 10-12 minutes or until toasted.
- Enjoy!