Do you like cereals? Do you like chocolate + peanut butter? Then you’re going to love these chocolate peanut butter cereals!
These cereals are super crunchy, chocolatey and with a subtle peanut flavor. The peanut butter ones are infused with peanut butter in two ways: peanut flour and peanut butter.
Making your own cereals sounds crazy right? Actually it’s pretty easy and it results in healthier and tastier cereals than the ones you could buy in stores.
This recipe is inspired by my cinnamon cereals. While I love cinnamon, I wanted to have a recipe for chocolate ones. And obviously you can’t have chocolate without peanut butter, because well, it’s the best combo ever.
You start with one batter that you divide in two. In one bowl you will add the cocoa powder and in the other one the peanut butter + peanut flour. I used peanut flour (PB2) to add more flavor and protein without adding too much fat or making the cereals soggy.
I found out that if you add too much peanut butter to the batter, the cereals are not as crunchy as the chocolate ones. Problem solved with peanut flour.
I used all-purpose flour but you can use a gluten-free flour blend or spelt flour, both will work. Since the batter is not really thick, you will need a piping bag to make the small balls, you can’t make them using your hands, plus they would be too big.
I recommend using a wet knife to cut each ball from the piping bag to make things easier.
Bake them in a preheated oven for about 12 minutes for crunchy cereals, or 8-9 minutes for softer ones, it depends on what you prefer. I like mine super crunchy, especially since they will become a little bit softer in milk.
These cereals are not too sweet and perfect with a bowl of fresh almond milk, or iced chocolate if you’re feeling decadent. The great thing about these cereals is that they last for about one month in a airtight container.
As always, let me know if you try this recipe and tag @fullofplants on Instagram!
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup cane sugar (or coconut sugar)
- 1/2 cup almond milk
- 1 tbsp canola oil
- 1/2 cup peanut flour (I used PB2)
- 2 tbsp peanut butter
- 2 tbsp almond milk
- 2 tbsp cocoa powder
- Preheat oven to 350°.
- In a large bowl, mix together the flour, baking soda, baking powder and sugar.
- Slowly pour milk into the dry ingredients and mix well with a wooden spoon. Add the oil and mix again.
- Divide the mixture in two bowls. In one bowl, add the cocoa powder, and in the other one add the peanut flour, peanut butter and 2 tablespoons almond milk. Mix each until well combined.
- Transfer the peanut butter batter to a pastry bag fitted with a ¼-inch round tip.
- Holding the bag vertically, close to the baking sheet, pipe ¼-inch balls, leaving some space between each. Use a wet knife to cut each ball. This step will take you some time.
- Depending on your baking sheets size, you might have to make 2 batches.
- Bake for about 10-12 minutes, depending on the size of your cereals. Let cool for 5 minutes and remove from the baking sheet.
- Repeat the latest steps with the chocolate batter.
- Combine the peanut butter cereals with the chocolate ones and store in a airtight container.
- Cereals will stay fresh for about 1 month.
- Serving Size: 1/3 cup
- Calories: 220
- Sugar: 11g
- Fat: 6.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g