Homemade Chocolate Peanut Butter Cereal

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 and chocolatey and have 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 bowl, 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. Don’t worry; peanut flour will help us solve that problem.

I used all-purpose flour, but you can use a gluten-free flour blend or spelled 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; 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 an airtight container.

As always, let me know if you try this recipe, and tag @fullofplants on Instagram!

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Homemade Chocolate Peanut Butter Cereal

5 from 8 votes

Author: Thomas Pagot

Homemade cereals that are tastier and healthier than store-bought. Full of chocolate and peanut flavor, the best combo!

Print Pin Review

Prep Time : 45 minutes mins

Cook Time : 12 minutes mins

Total Time : 57 minutes mins

Servings 1 and 3/4 cups

Calories 220 kcal

Ingredients

 

• ▢ 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

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Instructions

 

• Preheat oven to 350°F.
• 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.

Nutrition

Serving: 1 /3 cup | Calories: 220 kcal | Carbohydrates: 36 g | Protein: 6 g | Fat: 6.5 g | Fiber: 2 g | Sugar: 11 g

Course : Breakfast

Cuisine : American

Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants

About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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