Preheat oven to 180°C.
Place a handful of the whole wheat flour and cinnamon sticks into TM bowl and mill 1 min/speed 10.
Add remaining ingredients and mix 10 sec/speed 6.
Knead 1 min/Interval.
Turn out onto Silpat mat and push together. Allow dough to rest briefly before dividing into 4 pieces.
Roll out one piece at a time between 2 sheets of baking paper, to as thin as possible.
Score into squares using a pizza cutter and prick each square with a fork a few times. Keeping the dough on the baking paper, transfer to a baking sheet.
To make topping, melt oil and combine sugar and cinnamon in a small bowl.
Brush the cereal with the melted oil and sprinkle liberally with the sugar and cinnamon mixture.
Bake 8-10 minutes until crisp and fragrant. Allow to cool completely.
Repeat with remaining mixture.
Store in an airtight jar until use. Serve with cold milk of choice and Cinnamon Baking Chips.