This healthy chocolate cereal has just 4 ingredients and is gluten-free, dairy-free, and refined sugar-free, made with simple, wholesome pantry staples. Both kids and adults will love these homemade cocoa puffs!
Simple and Healthy Homemade Chocolate Puff Cereal
As a long-term gluten-free, vegan who avoids overly processed ingredients and refined sugar, I’m no stranger to craving childhood favorites that no longer fit my diet. It’s why I happily spend time in my kitchen coming up with diet-friendly, healthier versions of all my favorites, like Bounty bars, gummy bears, Ferrero Rocher, and 3-ingredient chocolate. This time, though, I’m coming for you, cocoa puffs cereal!
Store-bought cereals are often loaded with sugar, chemicals, and other nasty ingredients that many health-conscious adults aim to avoid. And, though I happily enjoy healthy granola bars, nut-free granola with yogurt, and banana baked oatmeal on repeat, some days I really crave chocolate cereal for breakfast! Luckily, I’ve cracked the code to gluten-free, dairy-free, vegan, homemade cereal chocolate balls.
Best of all, this chocolate puff cereal treat requires just 4 simple, pantry-friendly ingredients, It’s simple enough to make that you can even get your kids involved, it’s firm and slightly crunchy, and it even stores for up to a week!
The Ingredients
You only need four pantry staples to prepare this healthy chocolate cereal recipe.
- Oat flour: (Certified gluten-free if necessary) OR grind rolled oats into flour.
- Cocoa powder: Use unsweetened cocoa powder or cacao powder (the latter is less processed and loaded with antioxidants and several vitamins/minerals, but more bitter).
- Maple syrup: Or another liquid sweetener like agave, brown rice syrup, or a sugar-free syrup (keto-friendly!). Date paste may also work.
- Nut/seed butter: This is the binding ingredient for the DIY chocolate ball cereal. You can use any seed or nut butter, like peanut butter, almond butter, sunflower seed butter, etc.
You might also like to add a tiny pinch of salt to balance the sweetness and enhance the cocoa flavor in the Choco cereal and/or a small amount (1/2 tsp) of vanilla extract for extra flavor depth.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Homemade Chocolate Cereal Balls
- First, grind the oats into flour (if you don’t have oat flour). Add all the ingredients to a large bowl and stir it with a spoon. Then use your hands to mix the dough.
If it’s too dry, add more maple syrup or nut/seed butter. If it’s too wet, add more oat flour, one teaspoon at a time.
- Next, preheat the oven to 320 °F/160 °C, and line a large baking sheet with parchment paper or a silicone mat.
- Meanwhile, divide the dough into four pieces and roll them into ropes about 1 inch (2.5 cm) thick.
- Use a knife to cut the ropes into smaller pieces, about ½-3/4-inch thick, then roll each of those pieces into balls with your hands. This cocoa cereal recipe should make between 120-140 balls.
- Transfer the prepared cereal balls to the baking sheet, with space in between, and bake them for 10 minutes. Then leave them to cool completely.
The homemade cocoa puffs cereal will still be soft immediately out of the oven but firm up as they cool. Be careful not to overbake them, as they can and will burn.
- Enjoy the chocolate cereal bites for breakfast with your favorite dairy-free milk (and optional fruit) of your choice!
Storage Instructions
Allow the healthy chocolate cereal to cool completely before transferring them to an airtight container and storing them at room temperature for 5 days or in the fridge for 7-10 days.
I don’t think they’d freeze very well, but let me know in the comments if you try it.
FAQs
Are cocoa puffs vegan?
Although none of the main ingredients are non-vegan, the vitamins and minerals (like vitamin D3) used to fortify store-bought cereal are often derived from animals, making it non-vegan-friendly. Luckily, this DIY cereal is 100% vegan, though.
Are cocoa puffs gluten-free?
Store-bought versions are often not, unfortunately. However, luckily, this DIY cereal is!
What is the texture of the homemade cocoa puffs cereal?
When they first come out of the oven, they’re fairly soft and chewy, but as they cool, they become firmer and crunchier. While they are firmer than regular store-bought cereal, once you add the milk, they will still soften slightly. Use warm milk to soften the chocolate ball cereal more.
Can you substitute the oat flour?
You may be able to use millet flour or fine almond flour in its place, though I haven’t tried it.
Recipe Notes and Tips
- For the smoothest Choco cereal balls: After grinding the oats, pass them through a sieve and re-grind any leftover large pieces if there is a lot. Or use store-bought oat flour.
- Change the shape/size: i.e., make healthy chocolate cereal squares (flattened) or smaller balls. Adjust the baking time (i.e., small balls only need 7-8 minutes).
- Adjust the texture: For example, if you bake them for slightly less, the homemade cereal balls will be softer.
- Enjoy them as a snack: There’s no need to only eat them with cereal. You can also enjoy them as a dry snack, too. I sometimes snack on the raw mixture as well!
More Healthy Vegan Breakfast Recipes
- Healthy keto chocolate chia pudding
- Avocado toast (multiple ways)
- Peanut butter overnight oats
- Healthy banana bread (sugar-free)
- Easy vegan scrambled eggs
- Veggie egg muffins
If you try this homemade chocolate cereal recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Chocolate Cereal (Homemade Cocoa Puffs)
Video
Ingredients
- ⅔ cup (60 g) oat flour (gluten-free if needed)
- 3 Tbsp (60 g) maple syrup (or any other liquid sweetener)
- 3 ½ Tbsp (56 g) nut/seed butter of choice (see notes)
- 2 ½ Tbsp (13 g) cocoa powder (or cacao powder)
Instructions
- You can watch the video in the post for visual instructions.Combine the nut/seed butter and the maple syrup in a bowl and stir with a spoon.
- Add the oat flour and cocoa powder and mix again.
- Then use your hands to shape the mixture into a dough. If it’s too dry, add more maple syrup or nut/seed butter. If it’s too wet, add more oat flour, one teaspoon at a time.
- Next, preheat the oven to 320 °F (160 °C) and line a large baking sheet with parchment paper or a silicone mat.
- Meanwhile, divide the dough into four pieces and roll them into ropes about 1 inch (2.5 cm) thick.
- Use a knife to cut the ropes into smaller pieces, about ½-¾-inch thick, then roll each of those pieces into balls with your hands. This cocoa cereal recipe should make between 120-140 balls.
- Transfer the prepared cereal balls to the baking sheet, with space in between, and bake them for about 10 minutes. Then leave them to cool completely.The homemade cocoa puffs cereal will still be soft immediately out of the oven but firm up as they cool. Be careful not to overbake them, as they can and will burn.
- Enjoy the chocolate cereal balls for breakfast with your favorite dairy-free milk (and optional fruit) of your choice!
Notes
- Nut/seed butter: You can use peanut butter, almond butter, hazelnut butter, sunflower seed butter, etc.
Nutrition information is an estimate and has been calculated automatically
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Hi! I made these and they turned out wonderous with a few tweaks on sweetness and cocoa and they baked up beautifully! They did not store well overnight for me. What would be your best storage recommendation? Thank you!!
So happy they turned out well for you! 😊💛
For storage, it’s best to keep them in an airtight container at room temperature. If they softened overnight, it could be due to humidity.
To keep them crisp:
let them cool completely before storing
store them with the lid slightly open or add a bit of paper towel to absorb moisture
If they do soften, you can also pop them back in the oven for a few minutes to crisp up again 😊💛
Can i use all purpose flour?
I wouldn’t recommend it, Olivia. All purpose flour behaves very differently. Oat flour gives these the right texture and keeps them tender. If you don’t have oat flour, you can easily blend rolled oats into a fine flour and use that instead.
Can I use almond flour
Hi Kristen, someone once commented that they made them with fine almond flour, peanut butter, monk fruit liquid sweetener, and cocoa powder. The almond flour made the dough a bit crumbly, so she shaped the balls to about 1.5 inches. She mentioned wanting to share how they turned out but never followed up. I haven’t tried it myself, so I’m not sure how well it works.
Super easy! I did add a little more of the syrup though and a splash of vanilla. This is not even comparable to store bought, it’s so much better
So glad you enjoyed it! Adding a bit more syrup and vanilla sounds perfect, it’s great when a recipe can be adjusted to personal taste. 😊
Fabulously delicious!! Thanks so much! 🙂
You’re very welcome! I’m so glad you loved it! 🙂
These were so easy to make and so tasty. My only problem is that they taste more like dark chocolate and the little one only likes milk chocolate so I will be doing some tweaking to the recipe next time. BUT for me, they were wonderful!
Glad you liked them! You could try adding a bit more sweetener or less cocoa powder to make them taste milder for your little one. Let me know how your tweaks go! 😊
just amazing!
That’s good to hear, Zuly. 🙂
I havent tried them yet, but am wondering if anyone has tried to freeze dry them? Do you think that would work?
Hi Kelsee, I haven’t tried that, so I am not sure! 🙂
Loved these!
Also found them extra chocolatey, but for the second round I added half the amount of cocoa, added a touch of nutmeg and ground ginger, and replaced half the maple syrup with molasses. They were like mini gingerbread bites!
That’s awesome! Thanks for your great feedback. 🙂
Hi. I cannot access the videos in your posts anymore. What is happening ? Thank you.
Please make sure that you are not using an ad blocker. Also, I recommend using the Chrome browser.
Used AP flour and peanut butter and was very yummy!! Reminded me a certain chocolate peanut butter sweet treat 😉
Awesome! So glad it turned out delicious. 🙂
hi, I’m about to try the recipe but was wondering how to store them and how long they keep fresh? thank you!
Hi, I mention it in the post under “Storage Instructions”.
Can I make this with all purpose flour?
Hi Liz, I never tried it, however some of my readers did and one commented that less flour is needed if using AP flour.
I hate this recipe. I followed the instructions 100%; it was too dense. I am heartbroken. I really wanted this to come out like cereal. I’ll keep searching for a better recipe.
These taste more like extra chocolatey reeces puffs instead of coco puffs
Followed the recipe amounts, my 2 daughters and I feel it’s a significant amount too much coco powder
Tried these for my autistic daughter and I dont know what im doing wrong but they taste horrible, they dont go crispy enough like cereal either. The money i spent on the ingredients, I should have just forked out on the gluten free cereal.
How long do these keep for?
Hi, about 5-7 days. Please check the section “STORAGE INSTRUCTIONS” in the post for more info.
Is there any way to get them crunchy?
You could try rice flour instead of oat flour, but I cannot promise that they will turn out crunchier.
Air fry! I tested that method out on a few and totally worked! Just make sure to keep your temp the same as the recipe states. 400 degrees was too high for mine and they burnt lol but the texture was perfect so I feel like lowering the temp for the full 10 mins would’ve worked great!
Thanks for sharing Natasha. 🙂
Hi! Have you tried with just regular 1 to 1 gluten free flour? I usually use Bob red mills!
Hi Rebecca, no, I haven’t tried that. Please report back if you give it a try.
If using AP flour use about 1/2 cup less and reserve if too set. Love it.
Hi can I use something else instead of a nut butter? We have a nut allergy here.
You could use dairy-free butter.
I would think sunflower seed butter would be a good sub, or peanut butter if it’s a tree nut allergy.
Hi Cassie, that is correct, I already mention these subs in the recipe notes. 🙂