Vegan Cocoa Hazelnut Crunch Cereal
This homemade vegan cocoa hazelnut cereal is a healthy, gluten-free, and zero-waste breakfast option. Made with leftover rice, oat flour, and natural sweeteners, it delivers a crunchy, chocolatey flavor without preservatives or refined sugar. Baked or air fried, these little cereal bites are quick to prepare, sustainable, and perfect with plant-based milk or yogurt.
Ingredients
- 300 g cooked rice preferably day-old
- 40 g gluten-free oat flour
- 12 g unsweetened cocoa powder
- 2 tbsp hazelnut puree can substitute with almond or peanut butter
- 2 tbsp liquid sweetener such as agave, maple syrup, or date syrup
- 1 tbsp water optional, only if dough is too dry
Instructions
Preparation
- 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.