Let’s be honest, the cereal aisle can be a minefield of sugary, ultra-processed temptations. Those brightly colored boxes with cartoon mascots are practically designed to lure you in, promising a quick and easy breakfast or snack. But the reality is, most commercial cereals are loaded with sugar, artificial flavors, and questionable ingredients.
I still don’t know what maltodextrin is and at this point I’m too afraid to ask.
For a long time, I avoided the cereal aisle altogether, opting for healthier breakfast and snack options. But every now and then, that nostalgic craving for a bowl of chocolatey, crunchy cereal would hit. That’s when I decided to take matters into my own hands and create a healthier, homemade version of my favorites: Cocoa Puffs.
This mini-batch recipe is my secret weapon against those cereal aisle sirens. It satisfies my cravings without the tempting leftovers, and it’s so much more wholesome and delicious than anything you’ll find in a box. Plus, it’s easy to make!
These mini-batch Cocoa Puffs are perfect for satisfying those late-afternoon cravings or for a quick and healthy breakfast. We love to enjoy them with milk (dairy or non-dairy) or yogurt, and they’re also delicious on their own as a crunchy snack.
But here’s the best part: because these puffs are made with added protein they’re also great for on-the-go snacking. We’ve been taking them with us on hikes, to the park, and even packing them in lunch boxes for summer camp.
So the next time you’re tempted by the siren song of the cereal aisle, remember that you have the power to create a healthier, more delicious alternative at home. These mini-batch Cocoa Puffs are proof that you can enjoy your favorite treats without sacrificing your metabolism or your taste buds.
Let me know if you give the recipe a try!
PS, if you love these also check out my Reese’s puffs protein cereal!
Mini-batch Cocoa Puffs Protein Cereal
Equipment
- Cookie sheet or any tray
Ingredients
- 2 tbsp nut/seed butter (32 g) I used peanut butter
- 1 tbsp maple syrup (21 g)
- 2 tsp cocoa powder (4 g)
- 1/4 cup oat flour (30 g) sub (gf) all purpose if desired
- 1/4 cup vanilla protein powder (30 g) plant based if desired, you can also just use more oat flour
- 1/2 tsp baking powder
- pinch of salt
- About 4 tsp (nut) milk (20 g) I used unsweetened almond milk
Instructions
- Preheat oven to 350F. Line a cookie sheet with parchment.
- In a small bowl mix together nut butter and maple syrup (it helps to gently microwave them to loosen your nut butter, like 10 secs). Stir in your cocoa powder until smooth and no clumps remain.
- Add all other ingredients. Add enough (nut) milk 1 tsp at a time to make it come together into a cookie dough consistency (not sticky, if it becomes too sticky, add some more flour or protein and refrigerate to firm it up).
- (Optional) It helped me to roll the dough out between 2 sheets of parchment and slice into small squares first so I didn't have to try to break equal size pieces over and over 🙂 This is totally optional.
- Make small round bits of cookie dough between your palms and organize them on the parchment.
- Bake 15 minutes and check for desired level of crunchiness. If you like them more crunchy you can bake a few more minutes.
- Cool your cereal completely and enjoy!
Notes
- Use my ALOHA referral link to save on their products:Â https://aloha.com/MINIBATCH
What is a good substitute for maple syrup? It’s not available where I am.
honey or any other sweet syrup will work (agave, light molasses, date syrup, etc) you can even make your own syrup from sugar and water! you might have to adjust the batter a tiny bit (tsp of water or flour etc) let me know how it goes 🙂