Homemade Chocolate Peanut Butter Cereal
Forget about Reese's Puffs and try this homemade chocolate peanut butter cereal! It's super crunchy, not overly sweet, and made with just 9 ingredients. Enjoy it with cold or warm milk, stir it into yogurt, or sprinkle it over ice cream!
Ingredients
Main Batter
- 1 cup (125 g) all-purpose flour
- 1/3 cup (67 g) granulated white sugar or coconut sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 6 tbsp (90 ml) unsweetened plant-based milk
- 1 tbsp (15 ml) canola oil
Peanut Butter
- 1/2 cup (37 g) powdered peanut butter
- 2 tbsp (30 g) peanut butter
- 2 tbsp (30 ml) unsweetened plant-based milk
Chocolate
- 2 tbsp (16 g) cocoa powder
Instructions
- Preheat the oven to
350 °F (175°C) and line a baking sheet with parchment paper. - Mix the dry ingredients. To a large mixing bowl, add the flour, sugar, baking powder, and baking soda. Mix until combined.
- Add the wet ingredients. Next, pour in the plant-based milk and oil, and mix again using a wooden spoon or spatula until the batter forms a thick and smooth consistency (it should resemble a thick pancake batter).
- Divide the batter. Divide the batter in half between two bowls.
- Make the peanut butter version. In one of the bowls, add the powdered peanut butter, peanut butter, and the two tablespoons of milk. Mix until well combined, but avoid overmixing. Set aside.
- Make the chocolate version. In the other bowl, add the cocoa powder and mix until combined.
- Pipe the cereal. Transfer the peanut butter batter to a pastry bag fitted with a ¼-inch (0.6 cm) round tip and do the same with the chocolate batter. You should have two piping bags, one filled with the peanut butter batter and the other with the chocolate batter.Working with one batter at a time, hold the piping bag vertically, close to the baking sheet, and pipe small ¼-inch balls, leaving about 1 inch (2.5 cm) of space between each ball. Use a wet knife to cut off the batter after piping each ball. Once you’ve finished piping the peanut butter cereal, continue with the chocolate one.
- Bake. Pop the baking sheet into the oven and bake for 12-14 minutes, depending on the size of your cereals. Remove the cereal from the oven and allow it to cool for at least 20 minutes before transferring it to a jar.
- This cereal will stay crunchy for up to 1 month stored in an airtight container at room temperature.
Notes
Double the recipe.
One batch of this recipe yields approximately 2 cups of cereal, which is enough for 3 to 4 servings. Good for a weekend, but probably not enough to last the whole week! If you want a big jar of cereal, feel free to double or even triple the recipe. Just keep in mind that piping all the batter takes a bit of patience, and you’ll likely need to bake the cereals in 2 to 3 batches.Make small and even bites.
To ensure all your cereals are crunchy and evenly golden brown, try to pipe out even balls that are approximately 1/3 inch (roughly 1 cm) wide and 1/4 inch (0.6 cm) tall.Nutrition
Serving: 1 /3 cup | Calories: 220 kcal | Carbohydrates: 36 g | Protein: 6 g | Fat: 6.5 g | Fiber: 2 g | Sugar: 11 g
