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Homemade Chocolate Peanut Butter Cereal Recipe

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4.1 from 6 reviews

Enjoy a delightful homemade Chocolate Peanut Butter Cereal that combines the rich flavors of cocoa and peanut butter into crispy, bite-sized pieces. This recipe uses plant-based milk and powdered peanut butter to create a healthier, crunchy cereal that's perfect for breakfast or snacking.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup granulated white sugar (or coconut sugar)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp cocoa powder
  • 1/2 cup powdered peanut butter

Wet Ingredients

  • 6 tbsp unsweetened plant-based milk
  • 1 tbsp canola oil
  • 2 tbsp peanut butter
  • 3 tbsp unsweetened plant-based milk (for peanut butter batter)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 °F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and baking soda. Stir thoroughly until evenly mixed.
  3. Add Wet Ingredients: Pour in 6 tablespoons of plant-based milk and 1 tablespoon of canola oil into the dry mix. Stir with a wooden spoon or spatula until the batter becomes thick and smooth, similar to a thick pancake batter.
  4. Divide Batter: Split the batter equally into two separate bowls for creating different flavored cereals.
  5. Prepare Peanut Butter Batter: In one bowl, mix in the powdered peanut butter, 2 tablespoons of peanut butter, and 3 tablespoons of plant-based milk. Stir carefully until well combined, avoiding overmixing, then set aside.
  6. Prepare Chocolate Batter: In the second bowl, add the cocoa powder and stir gently until fully incorporated into the batter.
  7. Pipe the Cereal: Transfer each batter into separate piping bags fitted with a ¼-inch round tip. Pipe small ¼-inch balls on the prepared baking sheet, leaving approximately 1 inch between each. Use a wet knife to cut the batter after each ball. Complete piping the peanut butter batter before moving on to the chocolate one.
  8. Bake: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes, adjusting time based on cereal size, until crisp.
  9. Cool and Store: Remove cereal from the oven and allow it to cool on the baking sheet for at least 20 minutes. Once cooled, transfer the cereal to an airtight container. The cereal will stay crunchy for up to one month when stored properly at room temperature.

Notes

  • If you prefer a sweeter cereal, consider using coconut sugar as a natural alternative to white sugar.
  • Ensure the piping bags have a ¼-inch round tip for uniform cereal balls.
  • Use a wet knife to cleanly cut the batter for consistent cereal shapes.
  • Allow cereal to fully cool before storing to maintain crispiness.
  • This recipe is plant-based, suitable for vegans and those avoiding dairy.

Find it online: https://cookedbygrace.com/homemade-chocolate-peanut-butter-cereal-recipe/