Have you ever thought about making your own cereal? This small-batch Whole Wheat Chocolate Coconut Cereal is the perfect recipe to try out!

Guys, I made cereal. Whole Wheat Chocolate Coconut Cereal, to be exact. I’ve wanted to do this for quite some time, but I was honestly too intimidated. I was being silly. If you can make cookies or cupcakes or any type of baked goods, you can make your own cereal.

Now, here are the instances where you would want to attempt this. See… I can feel your judgment and doubt from here. If you love to play with your food then this will be a fun experiment for you. I’m already dreaming up different flavors that I can try because I’m weird like that.

If you’re weird like that too, this will be your jam. Also, if you’re really hankering for a bowl of cereal and you don’t want to leave the house, you can just spend 25 minutes making this and it’ll be SO much more rewarding.

Finally, have you ever seen a box of Whole Wheat Chocolate Coconut Cereal in the grocery store? Your answer should be no, hopefully, or my heart will be broken. My point is, you can make whatever cereal you want, depending on your mood! I love it.

The recipe itself only makes about 1 1/4 cups of cereal, so feel free to double or triple it. Ok, I’ll leave you to it! Good luck!

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Yield: 1 Big Serving or 2 Small Servings

Whole Wheat Chocolate Coconut Cereal

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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Ingredients

• 1 cup whole wheat flour
• ¼ tsp baking soda
• ¼ tsp baking powder
• ⅓ cup coconut sugar
• 4 tbsp cocoa powder
• ½ cup coconut milk
• 1 tbsp coconut oil, melted
• 1/2 tsp coconut extract
• 1/2 cup coconut flakes, toasted

Instructions

1. Preheat oven to 350°.
   
2. In a large bowl, mix together the flour, baking soda, baking powder, coconut sugar, and cocoa powder.
   
3. Slowly pour coconut milk into the dry ingredients and mix well with a wooden spoon. Add the coconut oil and extract and stir to combine.
   
4. Transfer the batter to a pastry bag fitted with a ¼-inch round tip.
   
5. Holding the bag close to the baking sheet, pipe ¼-inch balls, leaving some space between each. They don't expand very much so you can keep them kind of close.
6. Scrape a sharp knife along the piping tip to cut each ball.
   
7. Depending on the size of your baking sheet, you might have to make 2 batches or use two sheets.
   
8. Bake for about 12-15 minutes, depending on the size of your balls and how crunchy you like your cereal. I like mine really crunchy so I let them go for 15 minutes. Let cool for 5 minutes and remove from the baking sheet. Serve with a sprinkle of toasted coconut and a splash of cold coconut milk.

Did you make this recipe?

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