You will need a strong active (preferably rye) sourdough starter that requires discarding for this recipe.
Preheat oven to 180°C.
Place cinnamon sticks and bakers flour into the Thermomix bowl and mill 10 sec/speed 10.
Add remaining cereal ingredients and blend 6 sec/speed 6.
Knead 1 min/dough setting/Interval.
Lay a piece of baking paper on the bench with another piece of the same size to go on top.
Scrape the dough out of the Thermomix bowl onto a floured surface and divide into 4 equal pieces. Work with one piece at a time. Roll each piece as thinly 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 tray.
Melt the topping coconut oil in a small heat proof bowl, (I used the preheating oven for this.)
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 10-15 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.