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Chocolate Cereal (Homemade Cocoa Puffs) Recipe

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3.9 from 87 reviews

  • Author: Sophia
  • Total Time: 25 minutes
  • Yield: Approximately 120-140 cereal balls
  • Diet: Gluten Free

Description

This homemade chocolate cereal recipe replicates the beloved crispy cocoa puffs with simple, wholesome ingredients. Made from oat flour, cocoa powder, nut or seed butter, and maple syrup, these cereal balls are naturally sweetened and gluten-free when using appropriate oat flour. Baked to perfection, they offer a delicious, crunchy chocolate breakfast cereal that pairs wonderfully with dairy-free milk and fruit. This easy-to-make treat is free from additives and perfect for a healthy, tasty start to your day.

Ingredients

Dry Ingredients

  • ⅔ cup (60 g) oat flour (gluten-free if needed)
  • 2 ½ Tbsp (13 g) cocoa powder (or cacao powder)

Wet Ingredients

  • 3 Tbsp (60 g) maple syrup (or any other liquid sweetener)
  • 3 ½ Tbsp (56 g) nut/seed butter of choice (see notes)

Instructions

  1. Combine Wet Ingredients: In a mixing bowl, combine the nut or seed butter and maple syrup. Stir well with a spoon until the mixture is smooth and well incorporated.
  2. Add Dry Ingredients: Add the oat flour and cocoa powder to the wet mixture. Mix thoroughly until a dough begins to form.
  3. Form Dough: Use your hands to shape the mixture into a dough. If it feels too dry, add a bit more maple syrup or nut/seed butter. If too wet, incorporate more oat flour one teaspoon at a time until the right consistency is achieved.
  4. Prepare Oven and Baking Sheet: Preheat the oven to 320 °F (160 °C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  5. Shape Cereal Balls: Divide the dough into four equal portions. Roll each portion into ropes about 1 inch (2.5 cm) thick. Using a knife, cut the ropes into small ½ to ¾-inch pieces. Roll each piece into a small ball by hand. Expect to make between 120 and 140 balls.
  6. Bake the Cereal: Arrange the cereal balls on the prepared baking sheet, spacing them evenly to prevent sticking or uneven baking. Bake in the preheated oven for about 10 minutes. Avoid overbaking as they can burn easily.
  7. Cool and Firm Up: Remove the baking sheet from the oven and allow the cereal balls to cool completely on the sheet. They will be soft when warm but will firm up as they cool down, yielding a crunchy texture.
  8. Serve and Enjoy: Enjoy your homemade chocolate cereal balls for breakfast topped with your favorite dairy-free milk and optional fresh fruit.

Notes

  • Use gluten-free oat flour if you require a gluten-free recipe.
  • Nut or seed butter options include almond butter, peanut butter, sunflower seed butter, or tahini depending on your preference and allergies.
  • If the dough is too sticky to handle, chill it briefly in the refrigerator to firm up.
  • Storage tip: Keep the cereal in an airtight container at room temperature to maintain crispness for up to one week.
  • Sweetener can be substituted with agave syrup, honey, or another liquid sweetener of your choice.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast Cereal
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/chocolate-cereal-homemade-cocoa-puffs-recipe/