It is evident that we should not be eating chocolate cookies for breakfast. Except when we are making homemade cookie cereal from scratch with pure and healthy whole food ingredients. Do not fear, even though the name is suggestive of a cereal I would never purchase at a store, I stayed true to health and flavor as always. Grab a spoon and join me for breakfast!
Not only is this cereal great served up in a bowl with cold milk, you can also munch it as a crispy crunchy snack by the handful. My husband likes it in a bowl with salty peanuts as a snack mix, so do our kids.
My little guy waits patiently to get served…..
My kids had so much fun snacking on this cereal in those teeny tiny bowls.
It was a happy day. I took my daughter to a fun Daisy scouts event while my little guy hung out at home in his pj’s with “dadad.”
Love it when they are sweet to each other….guess the cereal put them in a good mood.
Even our friends who eat gluten free can enjoy this cereal. Use certified gluten free corn and oat flour to be sure your ingredients have no gluten.
This cereal is simple to prepare and you can make it in any quantity you wish. It stores well in your pantry as long as it is in an airtight container.
So next time you want chocolate cookies have them for breakfast.
Do you ever make cereal from scratch?
This recipe is inspired by one I found at Edible Perspective…
- 3/4 cup certified gluten free Corn Flour
- 1/2 cup certified gluten free Oat Flour
- 3 tablespoons unsweetened Cocoa Powder
- 1 cup warm Water
- 2 tablespoons unrefined Coconut Oil or Butter, melted
- 1/2 teaspoon pure Vanilla Extract
- 1/4 cup natural Peanut Butter
- 1/4 teaspoon Stevia Powder adjust to taste
- 1/4 teaspoon fine Sea Salt
- Preheat oven to 375 degrees F with the rack in the middle. Prepare a cookie sheet with raised edges with a Silpat or parchment paper. If using parchment, spray the pan first with some cooking spray so the paper sticks to it. Mix the dry ingredients together in a medium bowl. Mix peanut butter with warm butter or coconut oil until there are no lumps, stir in water. Combine wet and dry ingredients and stir until well combined.
- Spread the batter as thin as possible on the cookie sheet with an offset spatula. About 1/8" is good. Try to keep the same thickness throughout the batter. Bake for about 22-25 minutes until edges are browned. Leave oven on and remove baking pan. Carefully place on a cutting board (be sure parchment/Silpat is removed too, it can go back in the pan for the next step.) Cut strips of dough with a pizza cutter or serrated knife, then cut into squares. 1/2 inch is a good size that fits well on a spoon.
- Arrange cereal squares back on sheet pan in a single layer. Put back in the oven and bake for another 3-5 minutes per side, flipping once. Be sure to watch they do not burn. Your cookie cereal will crisp up more as it cools. Store at room temperature in an airtight container.
- You do not have to use peanut butter in this. Any other nut butter or sunflower seed butter would be great if you need to go nut free.
- You can make oat flour by grinding up gluten free old fashioned rolled oats in a food processor until you have flour.
- These are also great as crackers or dipped in coffee.
Homemade Breakfast Cereal Links
- Cinnamon Toast Cereal Peas and Thank You
- Cocoa Crunch Edible Perspective
- Crunchy Quinoa Granola Anja’s Food for Thought
- DIY Cereal Edible Perspective
- Grain Free Granola The Food Lover’s Primal Palate
- Homemade Nutty Bran Flakes Willow Bird Baking
I added this post to I Heart Faces blog