Many store-bought cereals are either overly sweet, filled with preservatives, or lacking the kind of crunch you actually want in the morning. This homemade cocoa hazelnut cereal changes that. It’s naturally vegan, gluten-free, and made with simple pantry ingredients. The best part? It cleverly uses leftover rice to create crispy little bites of chocolatey goodness—making it as much a zero-waste recipe as it is a delicious breakfast option.
Perfect with a splash of oat milk, sprinkled over yogurt, or even eaten straight as a crunchy snack, this recipe proves that making your own cereal at home is not only doable but also incredibly rewarding.
Why Make Homemade Cocoa Hazelnut Cereal?
Homemade cereal might sound ambitious, but in truth, it’s quick, simple, and adaptable. Unlike commercial cereals that rely on additives for flavor and shelf life, you control every ingredient here. That means no refined sugars, no unnecessary oils, and no preservatives—just wholesome, plant-based ingredients.
The combination of cocoa powder and hazelnut puree creates a naturally nutty chocolate flavor reminiscent of a healthier, crunchier version of Nutella. Plus, this cereal is baked (or air-fried), so you get a light crispness without heavy frying or added fats.
Key Ingredients and Their Benefits
- Cooked Rice (300 g): The star ingredient, repurposed to avoid food waste. It forms the base while adding natural starch that helps bind everything together.
- Gluten-Free Oat Flour (40 g): Provides structure, a subtle nuttiness, and keeps the recipe suitable for gluten-free diets.
- Unsweetened Cocoa Powder (12 g): Adds deep chocolate flavor without excess sugar. Opt for Dutch-processed cocoa for richer taste.
- Hazelnut Puree (2 tbsp): Smooth and naturally creamy, it enhances flavor and helps the mixture hold shape. You can substitute with almond or peanut butter if preferred.
- Liquid Sweetener (2 tbsp): Agave, maple syrup, or date syrup each bring a unique flavor while keeping the cereal refined sugar-free.
- Water (1 tbsp, optional): Helps adjust texture if the dough feels too dry.
Step-by-Step Instructions
1. Prepare the Dough
In a food processor or mixing bowl, combine the rice, oat flour, cocoa powder, hazelnut puree, and sweetener. Blend until you get a thick, cohesive paste. Add a splash of water only if needed—the mixture should be sticky but easy to roll.
2. Shape the Cereal
Using your hands, roll small pea-sized balls. Try to keep them uniform in size for even cooking. For a more rustic cereal, you can flatten them slightly or shape into tiny nuggets.
3. Bake or Air Fry
- Air Fryer: Cook at 190°C (375°F) for 10–12 minutes until crisp.
- Oven: Bake at 180°C (350°F) for about 15 minutes, turning halfway through for even browning.
4. Cool and Store
Let the cereal cool completely before transferring to a jar. This ensures maximum crunch. Stored in an airtight container, it stays fresh for up to a week.
Tips for the Best Results
- Use Day-Old Rice: Slightly drier rice works better, as it binds without becoming mushy.
- Don’t Overcrowd: If air frying, give the cereal space for airflow—this ensures even crisping.
- Customize Sweetness: Taste the dough before baking; add more sweetener if you prefer a sweeter cereal.
- Play With Flavors: Mix in a pinch of cinnamon, vanilla, or even instant espresso powder for variety.
Variations to Try
- Nut-Free Version: Replace hazelnut puree with sunflower seed butter or tahini.
- High-Protein Boost: Stir in a spoonful of protein powder along with the cocoa.
- Double Chocolate: Add mini dairy-free chocolate chips after baking.
- Crunch Mix: Combine with toasted nuts, coconut flakes, or dried fruit after baking for a homemade trail mix.
How to Serve Cocoa Hazelnut Cereal
This cereal is wonderfully versatile:
- Classic Bowl: Serve with almond, soy, or oat milk.
- Yogurt Parfait: Layer with coconut yogurt and fresh fruit.
- On-the-Go Snack: Pack in small containers for a crunchy treat between meals.
- Dessert Topping: Sprinkle over ice cream or smoothie bowls for extra crunch.
Nutrition at a Glance
While exact values depend on ingredients used, this cereal is:
- Naturally Vegan & Gluten-Free
- Lower in Sugar than commercial chocolate cereals
- Rich in Fiber from oats and cocoa
- Contains Healthy Fats from hazelnut puree
It’s a smarter choice for anyone looking for a breakfast that feels indulgent but fuels you with real, clean ingredients.
Why This Recipe Works
The secret to this recipe’s success is the combination of starch from rice and fat from hazelnut puree. Together, they create a base that crisps up beautifully when baked. The cocoa provides rich chocolate depth, while liquid sweetener helps caramelize the outside into a crunchy shell. By repurposing rice, you not only reduce waste but also discover a clever way to transform an everyday leftover into something completely new.
Final Thoughts
Making your own cereal might feel like a weekend project, but this recipe is quick enough for a weeknight. It’s proof that sustainable cooking and comforting flavor can go hand in hand. Whether you’re looking for a vegan chocolate breakfast, a zero-waste snack, or simply something fun to make with the air fryer, this cocoa hazelnut cereal deserves a spot in your kitchen routine.
Vegan Cocoa Hazelnut Crunch Cereal
Ingredients
Method
- In a food processor or mixing bowl, combine the cooked rice, oat flour, cocoa powder, hazelnut puree, and liquid sweetener. Blend until a thick, sticky paste forms. Add water only if the mixture feels too dry.
- Using your hands, roll the dough into small pea-sized balls or nuggets, keeping them uniform for even cooking.
- Place the shaped cereal pieces on a baking sheet lined with parchment paper.
- Air fry at 190°C (375°F) for 10–12 minutes, or bake in the oven at 180°C (350°F) for about 15 minutes, turning halfway through.
- Allow the cereal to cool completely before transferring to an airtight container. Serve with plant-based milk, yogurt, or as a crunchy snack.
Notes
- Use day-old rice for better texture and crispiness.
- Do not overcrowd the air fryer or baking tray—leave space for airflow.
- Customize flavors with cinnamon, vanilla, or a pinch of espresso powder.
- Cool completely before storing to maintain crunchiness.
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