Cereal has always been my go-to meal/snack/food. As a kid, I could (and did) eat bowls and bowls of the stuff. In college, cereal was always there for a quick dinner or late-night snack. Unfortunately, most cereal out there is a not the best for you. Sure there are a few good options, but the tend to be expensive. And let’s face it, who wants to eat super healthy cereal when there are things like Cinnamon Toast Crunch and Reese’s Puffs out there?
So, for a long time, I’ve given up eating cereal. I’ll have one of my granola recipes every once in a while, but they aren’t a regular occurrence. Granola is delicious, but it isn’t the same as cereal ya know?
Then I decided to make sweet roasted chickpeas and everything changed.
I have savory roasted chickpeas on my blog and they are quite the tasty treat. Then I had an epiphany of sorts. Roasted chickpeas are kind of crunchy like a lot of cereals… maybe they would work as a cereal?
Yes. They do.
This recipe is a combination of sweet roasted chickpeas and a granola of sorts and it makes one tasty cereal recipe. The hazelnut flavor puts it over the top. I literally cannot stop eating these and it’s slightly dangerous that the recipe will live in my head forever. Since I can’t stop shoveling this into my mouth, I thought I would share the wealth! If you can’t/don’t do chickpeas, don’t worry! You can still make this recipe! Just don’t follow the steps for the roasted chickpeas and you’re good to go!
Now, I have a bowl of Hazelnut Crunch Cereal calling my name….
Hazelnut Cocoa Crunch Cereal
*I made the chickpeas separate from the rest of the granola because I wanted to make sure they got crispy. It also makes it easier to omit the chickpeas if you don’t do that.*
For the chickpeas:
- 1 can of chickpeas, drained and rinsed
- 1 tbsp coconut oil, melted
- 2 tbsp coconut sugar
- 3 tsp cinnamon
- Preheat oven to 400. If you have time, remove the skins from the chickpeas by lightly pinching each bean between your finger until the skin slips off. Not a necessary step, but it makes crispier chickpeas.
- Rinse and drain the chickpeas then lightly pat with a paper towel so they are dry as possible. Add to a large bowl with the coconut oil and toss to coat.
- Mix together the coconut sugar and cinnamon and sprinkle over the chickpeas. Toss again to coat. Line a baking sheet with parchment paper or a Silpat and spread the chickpeas into an even layer on the sheet.
- Roast10-minutenute intervals until crispy and golden brown. Shake the pan every so often to make sure the chickpeas are evenly cooked. Let the chickpeas cool while you make the rest of the cereal.
For the rest of the cereal:
- 1 cup coconut flakes
- 1/2 cup sliced almonds
- 1/2 cup walnut pieces (if you have whole walnuts just crush them up and then measure them out)
- 2 tbsp chia seeds
- 2 tbsp hemp seeds
- 1/4 cup cacao nibs
- 1 tbsp cocoa OR cacao powder
- 1 tsp maca powder
- 2 tsp cinnamon
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- 1/2 to 1 tsp honeybush hazelnut tea OR hazelnut extract (you can also use any other hazelnut flavored tea)
- coconut milk, almond milk, or other non-dairy milk, for serving
- Mix together coconut flakes, sliced almonds, walnut pieces, chia seeds, hemp seeds, and cacao nibs in a large bowl. In a small bowl combine the cocoa/cacao powder, maca powder, hazelnut tea (if using tea) and cinnamon. In a separate small bowl, whisk together the coconut oil and maple syrup.
- Add the seasonings to the wet mix and whisk again until everything is fully incorporated and smooth. Pour the wet mix into the large bowl and stir to coat everything.
- Line a large baking sheet with parchment paper or a Silpat and evenly spread the granola mix onto the sheet. Make sure there are no large clumps. Bake at 350 for 10 minutes and then remove and stir the granola, evening it out before putting it back in the oven.
- Bake another 10 minutes and stir again. If it’s starting to get golden brown, let it cool. If it’s not, bake in 5-minute increments until it’s done.
- Once both the chickpeas (if using) and granola are cool, mix together in a big bowl and store in an airtight container for 1 week.