Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal
The ultimate comfort food for breakfast! This Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal combines wholesome oats and rich chocolate chips for a delightful start to your day. Easy to make and perfect for any occasion, this treat will satisfy your sweet tooth while keeping you energized. Make it today!
Equipment
- Baking Sheet
- Oven
- Mixing Bowl
Ingredients
- 1 cup melted coconut oil
- 1/4 cup granulated sugar
- 1/2 cup light or dark brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 1/4 cups whole wheat pastry flour
- 1 cup all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup mini chocolate chips
Instructions
- 1. Preheat your oven to 350° F. Make sure to line a baking sheet with parchment paper to prevent sticking and to make cleanup easier.
- 2. In a large mixing bowl, combine the melted coconut oil, granulated sugar, brown sugar, vanilla, and eggs. Use a whisk or electric mixer to beat these together until the mixture is smooth and well combined. Look for a creamy consistency.
- 3. Next, add in the whole wheat pastry flour, all-purpose flour, old fashioned oats, baking soda, and kosher salt. Gently fold in these dry ingredients, ensuring everything is incorporated but being careful not to overmix.
- 4. After mixing the dry and wet ingredients, it’s time to fold in the mini chocolate chips. Use a spatula to distribute them evenly throughout the dough.
- 5. Once your dough is ready, divide it into four pieces. This makes it easier to shape the cereal later.
- 6. On a piece of parchment paper, flatten each piece of dough into a rectangle that’s about 1/2 inch thick. Make sure it’s even to help with even baking.
- 7. Using a knife, cut the flattened dough into tiny squares, approximately 3/4 inch by 3/4 inch. Don’t stress about making them perfect; some can be smaller or larger.
- 8. Roll each square into a ball, placing them on the prepared baking sheet. If you find that the dough feels dry, rub your hands with a bit of coconut oil to help shape the balls.
- 9. Place the baking sheet in the oven and bake for 6 to 8 minutes. Keep an eye on them; you want them to be golden but not overcooked.
- 10. Once baked, remove from the oven and let them cool completely on the baking sheet. Store them in an airtight container for up to one week. Enjoy your delicious cereal with milk, on top of ice cream, or simply by the handful!
Notes
- Tip 1: To make gluten-free, use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour and whole wheat flour.