Homemade puff cereal

Who has made their own homemade puff cereal or any type of cereal before? I haven’t until today. Not only it was easy but a lot healthier than the store bought kind.

Homemade puff cereal

At last I am sharing this homemade puff cereal recipe. I shared the pictures long ago but today you can enjoy the recipe, or recipes that is. I actually made two different versions of this homemade puff cereal recipe.

I made a vanilla version as well as a chocolate peanut butter kind. They were both equally great.

I have tried store bought puff cereal before. I have found them to be more crunchy than my version but the reason for that is that store bought kinds have a lot more sugar. I hate when cereal is loaded with sugar. When I buy any store bought varieties for my kids I make sure that they don’t have more than 7 grams of sugar per serving and that they do contain at least 5 grams of fiber.

If you are looking for a bit more of a crunch for these puff cereal use half  unrefined sugar and half maple syrup. This way it will be more crunchy.

I used brown rice flour, almond flour and gluten free flour mix for my homemade puff cereal version but you can use any other type of nut flour. Hazelnut, as well as pastry whole wheat flour, will work. I wanted to maintain my cereal gluten free though.

This recipe is perfect to make with your children. My kids loved rolling the cereal out and when they were ready to eat they were super excited. The process is a bit tedious but fun. You can have these puff cereal with milk but we also have them as a snack.

I hope you get to make these puff cereal. They are way better than store bought, fun to make with the kids and delicious.

Enjoy!

Homemade puff cereal

Here is how the mixture looks like. It is kind of like play dough consistency.

Homemade puff cereal

Here are my two versions for the puff cereal. One is vanilla and the other one is protein peanut butter and chocolate.

Homemade puff cerealHomemade puff cereal

Rolling the puff cereal is a bit tedious but fun, especially when the kids are helping. Make this recipe with your children, they would love to make their own cereal.

Homemade puff cereal

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Homemade puff cereal

Yield: 14-16 servings

Total Time: 30 minutes

Ingredients:

Vanilla puff cereal

Peanut butter protein puff cereal

Directions:

Preheat your oven to 350F.

Place vanilla puff ingredients in a food processor and pulse until the mixture comes together. Transfer the mixture to a small mixing bowl. Place the peanut butter puff cereal ingredients in the food processor and pulse. Transfer to another bowl.

Form little balls the size of small grapes and place in a baking sheet lined with unbleached parchment paper.

Bake for 12-14 minutes shaking the pan half way through the baking time to make sure they cereal doesn't burn. Remove from the oven and let them cool completely in the baking sheet.

Store in an airtight container at room temperature for up to 4 days or in the fridge for 1 week.

Adapted from Running to the Kitchen and Cook Republic

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30 comments

  1. I too don’t like super sweet cereals and steer well clear of them. These sound delicious and healthy! They’d make a great snack on their own too.

  2. These look just lovely! I have a habit of snacking on cereals that aren’t necessarily that healthy – would probably be a good idea to start replacing them with homemade :)

  3. This is so awesome!! I plan on refusing to let my kids eat sugary cereal and I’m totally loving how I can make my own!

  4. I would never ever think you could make one at home. This is great! I very rarely eat Nature’s Path and now Barbara’s Puffins for a treat. All others contain too much sugar and [email protected]

  5. How fun is this?! That peanut butter version has my name alllll over it. Love it!

  6. This is soooo cool! Sounds amazing! Store bought cereal has so much sugar and not nutritional. Yours sound healthy and tasty.

  7. I am lactose intolerant…do you have to add the Greek yogurt?

  8. Healthy cereal!! These are zoo cute!!

  9. Wow these are so cool! Such a creative idea!

  10. I made them!!!! they are awesome!!!!!

    I’m on a Low FODMAP diet so can’t have that quantity of nuts so for the vanilla I substituted 1/2 the almond for millet flour .. and in the choc I did 1/2 hazelnut and 1/2 buckwheat flour.

    Thank you for sharing!!!!!!!!

    xoxox

  11. Hi!

    These cereal puffs look so cute!
    May I substitute the chocolate protein powder with cacao powder?
    Thanks :)

  12. hi,
    i tried these but my puffs turned out dense and dried. no crunch, not even slightly crispy. what did i do wrong ? :/

    • Hi, they are not suppose to be crunchy because of the lack of sugar in them. As far as being dense and dried, they are suppose to be sort of dense because of the almond flour. Store bought kinds are air filled so they are less dense. Sorry they didn’t turn out as you hoped for. Thanks for stopping by.

    • So why are they called puffs of they are not airy and crunchy? Puff implies airy and crunchy. Not dense and dry. Change your title, it’s misleading.

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  14. Are they able to be frozen if so how long is the freezer life?

  15. Hi there, these look great – I have a very low boredom threshold – could you pipe them out into shapes…I wonder?

  16. Wow. I so have to try these. Was looking for a vegan version of sugar puff cereals :-) made my day 

  17. I tried to make these but they were way too hard, even soaked in milk.

  18. Cool! Can I make them with only a nut flour and without the rice and gluten-free flour? I would like to try to make it paleo. Can I substitute the rice flour and gluten-free flour with tapioca starch?

  19. I’ve made these in the past and they are yummy!! My kids loved them! Unfortunately one of my daughters can no longer have any sugars – even maple syrup- can you recommend a substitution so the dough still sticks together??
    Many thanks! 

  20. I enjoy how you stated your rules for store bought cereal for your kids containing less than 7g sugar and more than 5g fiber to highlight how “healthy” your recipe was. Then the nutritional info at the bottom of your recipe breaks both of those rules.

  21. For more crunch, just bake longer at a lower temperature.

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