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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Vegan
Calories: 180
Ingredients Method Notes

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

Method
 

Preparation
  1. 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.
  2. Using your hands, roll the dough into small pea-sized balls or nuggets, keeping them uniform for even cooking.
  3. Place the shaped cereal pieces on a baking sheet lined with parchment paper.
  4. 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.
  5. 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.