I’m sure I’m not unique in ranking breakfast cereal high on the childhood nostalgia scale, but in case you’re not there yet, here you go. It’s a complete breakfast, folks. A jingle wouldn’t lie to you.
To be honest, I treated these guys as a snack, rather than breakfast, but you could do a lot worse than to start your day off with a bowl of these dudes with some unsweetened almond milk. They’re gluten-free, sweetened with coconut sugar, and contain no palm oil or hydrogenated fats. And though the little guys pictured here used chocolate chips, cocoa nibs would work just as well.
Bonus: these are incredibly easy to make. The dough is very forgiving and comes together in one bowl. The big trick to getting them to hold their shape in a bowl of milk is to let them sit out on a cooling rack overnight, to get just a bit stale. If you decide to cover them instead they’ll stay moister and make a phenomenal mini cookie snack.
- 1 tbsp ground chia seeds + 3 tbsp warm water
- 3/4 cup coconut sugar
- 6 tbsp grapeseed oil or melted coconut oil
- 1/8 cup water
- 1 cup brown rice flour
- 1/2 cup sorghum flour (or gf blend)
- 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- scant 1 cup mini chocolate chips or cocoa nibs
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, mix together the chia seeds and 3 tbsp warm water.
- Add the coconut sugar, oil, and 1/8 cup water and mix until the sugar is thoroughly wet.
- Add the remaining ingredients (no need to pre-mix and no need to worry about over-mixing) and mix until no dry flour remains and a thick dough comes together.
- Shape the dough into 1/2 tbsp balls, and flatten slightly. Bake for 10 to 12 minutes, until slightly browned.
- To make a crunchier cereal that holds up to milk better, let the cookies rest uncovered overnight and enjoy in the morning.