Cocoa puffs cereal is the perfect way to start your day off on a sweet note! It’s a healthier, homemade option that you won’t be able to stop eating!
Today I’m throwing it back to that childhood magic and sharing a healthier, homemade version of a 90’s classic. Ok, wiki is telling me that cocoa puffs were introduced in 1958, so maybe not so much a 90’s classic as it is a childhood classic. Er, you know what I’m saying, right?
Are cocoa puffs gluten free?
Store bought cocoa puffs are not gluten free. But! I’m here to save the day 🙂 My healthy, homemade cocoa puffs cereal uses almond flour as the base thus making it a deliciously hearty and gluten free breakfast cereal.
Do these taste exactly like the store-bought version?
Honestly? No. They’re not as crunchy as traditional cocoa puffs. Instead, they’re more dense and remind me of little brownie bites when they absorb the milk. They’re dense and chocolatey and so delicious you won’t even be thinking about those sugary store-bought version.
Ingredients for this healthy cocoa cereal:
- milk – dairy milk or your favorite nut/seed milk works too!
- egg – regular egg or flax egg works fine
- agave nectar – honey or maple syrup is a great sub if you don’t have agave nectar
- almond butter – any nut or seed butter works here
- vanilla – just a splash
- almond flour – this is going to be the base of this cocoa cereal some structure
- cocoa powder – for that chocolate cereal goodness
- salt – just a pinch
How to make homemade cocoa puffs cereal:
First, whisk together the wet ingredients: milk, egg, agave nectar, almond butter, and vanilla. Then, add the almond flour, cocoa powder, and sea salt. Whisk or fold everything together until it’s combined.
Now, for the most time consuming part. Roll the batter into small balls and place on a baking sheet lined with parchment paper. I did this with damp hands so it wasn’t too sticky and washed my hands as needed throughout the process. The balls ended up being small marble sized.
Bake them for 10 minutes. Then, give the pan a shake or roll the balls with your hand to turn them and bake them for another 10 minutes.
Allow to cool on the pan and then transfer to a container until ready to eat!
How to prep this chocolate cereal for busy mornings:
Bake the chocolate cereal as directed. Once cool, store them in an airtight container in the pantry for about five days. Pour into a bowl and add your milk when you’re ready to breakfast!
- 1/4 cup milk
- 1 egg
- 1/4 cup agave nectar
- 1/4 cup almond butter
- 1 teaspoon vanilla
- 2 cups blanched almond flour
- 1/4 cup cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
- 1/2 teaspoon sea salt
- Preheat oven to 350F.
- Whisk together the wet ingredients: milk, egg, agave nectar, almond butter, and vanilla.
- Add the almond flour, cocoa powder, and sea salt.
- Whisk or fold everything together until it’s combined.
- Roll the batter into small marble-sized balls and place on a baking sheet lined with parchment paper. I did this with damp hands so it wasn’t too sticky and washed my hands as needed throughout the process.
- Bake them for 10 minutes.
- Then, give the pan a shake or roll the balls with your hand to turn them and bake them for another 10 minutes.
- Allow to cool on the pan and then transfer to a container until ready to eat!
Serving: Calories 148; Fat 7.7g (Sat 1.2g); Protein 3.3g; Carb 18.5g (net carb 15.9g); Fiber 2.6g; Sodium 210mg