Updated: Feb 2, 2021
Who'd think to make their own cereal? Me! And its one of the greatest ideas I've had yet! With my gluten and nut allergy, I've never tried Reese's Puff's, but I remember it being a very popular cereal as a kid. The idea occurred to me when I saw a post about homemade corn flakes that, I too, could make my own cereal, and that it could be any cereal I wanted. I've always wanted to try Reese's Puffs, so I got to work! This recipe is Top-8 Allergens free (making it Vegan too), It's fun to make, and its a much healthier breakfast (or midnight snack) option than sugary processed store-bought cereals. I couldn't stop pouring myself bowls of these for 3 days straight til they were all gone. Enjoy!
Yields ~3 cups
Don't be afraid to over bake these or exceed the given baking time! It's not cereal if they're soft and lack crunch. This said, they do firm up a little more as they cool, so keep in mind that you're not looking for them to be a perfect cereal texture when they come out.
If you're not nut-free, any creamy nut-butter will do in place of the sunflower seed butter! I've made these with creamy almond butter & they turned out great!
This recipe also makes chocolate chip cookie cereal! Just omit the cocoa powder and sunflower seed butter for finely chopped chocolate chips.
3/4 cup Gluten Free Measure for Measure flour
1/4 cup fine oat flour
1/3 cup + 2 tsp cane sugar (or regular white)
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine salt
1/2 cup + 1 tsp soy milk (or other plant milk for a soy-free version)
1 tbsp canola/veg oil
2 tbsps sunflower seed butter
1 1/2 tbsps cocoa powder
A piping bag
A round piping tip, about 1/4 inch opening
Kitchen Scissors (not necessary)
In a medium sized bowl, combine the GF measure for measure flour, oat flour, baking soda, baking powder, salt, and the 1/3 cup sugar (leave the extra 1 tbsp for later)
In small increments, stir the 1/2 cup plant milk into the dry ingredients, being sure to reserve the 1 tsp for later.
Add the oil and mix until homogeneous.
Divide in half, placing one half in a small bowl.
Add the cocoa powder, the 1 tsp of plant milk, and the 2 tsps of sugar to one half. Add the sunflower seed butter to the other half. Mix each until well combined.
Let rest in the fridge for 5 minutes. This will allow the oat flour to soak up the liquids a bit more. You want to make sure the mixture is a soft dough, soft enough to pipe, but firm enough for the cereals to hold their shape. The mixtures should be able to form a semi-round ball. If you feel like your mixture is not quite perfect, adjust it/them with very small portions of more plant milk or GF flour at a time.
Transfer either the chocolate or peanut butter mixture into your piping bag and pipe 1/4 inch balls onto a lined baking sheet (I recommend using a silicone baking mat instead of parchment paper if you've got one). Don't overfill your piping bag (I pipe half of the mixture at a time). Holding the bag vertically over the baking sheet will help pipe neater balls. Using greased kitchen scissors, cut the dough off the tip of the piping bag after each ball, if needed. Repeat with the remaining flavor.
Once you've piped all of the mixture, preheat oven to 350 degrees Fahrenheit. In the meantime, place the piped cereals in the fridge for ~5 minutes to set.
Bake for 12-15 minutes (or longer if your cereals are larger). Let cool completely, combine both the flavors, and enjoy! Store in airtight containers to prevent them from loosing their crunch.
Please comment below or reach me on Instagram @eats.by.eli if you have questions, if you have made this recipe, and if so, what you thoughts were! Best wishes! — Eli