Quinoa Cereal

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www.theconsciousplantkitchen.com

These Quinoa Cereal are crispy, healthy homemade cereals made with leftover cooked quinoa. They are crunchy on the outside and chewy in the center, packed with chocolate peanut butter flavors and perfect for a high-protein gluten-free breakfast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/quinoa-cereal/ or scan the QR code here ➡️

Prep Time10

Cook Time35

Total Time45

Servings: servings (1/4 of the batch)

Calories: 174.1kcal

Author: Carine Claudepierre

Ingredients

2 cups Cooked Quinoa cooled in the fridge (note 1)
1 cup Oat Flour (note 2)
3 tablespoons Peanut Butter (note 3)
¼ cup Unsweetened Cocoa Powder
3 tablespoons Maple Syrup (note 4)
1 teaspoon Vanilla Extract

Optional for sweeter cereal that crisp even more

¼ cup Coconut Sugar

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Prepare two large baking sheets. Mine are 18-inch x 12-inch large (45 cm x 30 cm). Line them with parchment paper and oil with cooking oil spray. Set aside.
In a food processor, using the S-blade attachment add the cooled, cooked quinoa, unsweetened cocoa powder, oat flour, peanut butter, maple syrup, and vanilla extract. For sweeter cereals that crisp even more add the coconut sugar as well.
Process on medium-high speed, stopping the food processor a few times, scraping down the sides of the bowl, and repeating until it forms a sticky chocolate batter.
Lightly oil hands and grab small pieces of dough, roll them into a ball, and release them on the baking sheet making sure the balls do not touch each other. The dough is sticky and that's normal, wash your hands if too messy, dry them, and reoil them before continuing to shape your cereal balls.
Bake the cereals for 30-40 minutes at 350 °F (180 °C) on the center rack of the oven, shaking the baking sheet half way so they bake evenly on all sides.
Remove the pan from the oven and cool on the baking sheet for 30 minutes, they harden as they cool down.
Serve with any dairy-free milk or eat as a snack by themself.

Notes

Note 1: The recipe must use cooled and cooked white quinoa, not warm and steamy. Note that 1 cup of raw quinoa is about 2 cups of cooked quinoa, following your packaging instructions.

Note 2: To make oat flour, add rolled oats to a high-speed blender and blend until thin. I didn't try other flour and I can't guarantee it will work with something else.

Note 3: You can use sunflower seed butter or tahini as a nut-free option

Note 4: Any liquid sweetener works, like agave syrup or coconut nectar.

Note 5: These cereals are not very sweet, you can add the coconut sugar to boost the sweetness of the batch and to add an extra crispy texture on the outer edges of the cereal balls. Any granulated sugar like brown sugar, unrefined cane sugar, or even sugar-free erythritol works.

Storage: Store the cereals in an airtight container at room temperature for up to 1 week. If they soften, you can re-bake or air-fry them to get their crisp back.

Nutrition