Description
This homemade chocolate cereal is a delicious and wholesome breakfast option made with rolled oats, puffed rice, almond flour, and rich cocoa powder, sweetened naturally with maple syrup. Crispy and chocolaty, it’s a perfect cereal to enjoy with milk or as a snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups rolled oats
- 1 cup puffed rice cereal
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine rolled oats, puffed rice cereal, almond flour, cocoa powder, and salt, ensuring they are evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk together melted coconut oil, maple syrup, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir thoroughly until all components are fully incorporated and coated.
- Spread and Bake: Evenly spread the combined mixture on the prepared baking sheet to ensure uniform baking.
- Bake and Stir: Bake for 20-25 minutes, stirring halfway through to promote even crispiness and prevent burning, until the cereal is crispy.
- Cool and Store: Allow the cereal to cool completely on the baking sheet before transferring it to an airtight container for freshness.
Notes
- You can substitute maple syrup with honey or agave syrup if preferred.
- Ensure to stir the cereal halfway through baking to maintain even texture and avoid burning.
- Store the cereal in an airtight container to keep it fresh and crispy for up to two weeks.
- Optional toppings such as fresh fruits or nuts can be added when serving for extra flavor and texture.
