This morning my daughter wanted Honey Nut Cheerios for breakfast. We happened to have some in the cupboard, so I indulged her. I tested two pieces of the cereal to make sure it wasn’t stale (it’s been in the cupboard for, well, let’s just say, a little while.) It wasn’t stale, and I was immediately overtaken with a big dose of Mmmmmmm! On a whim, I decided to try my hand at making some homemade “Cheerios.” Oh. My. Goodness. They. Are. AMAZING.
Now, a few words of warning.
First, I used a metal piping tip– like you’d use for frosting– to cut out the Os. I used one with a medium sized round tip. I used the bottom to cut the pieces of cereal and the small piping hole to cut the holes. This is extremely time consuming and slightly frustrating. The dough is very thick and very sticky due to the honey, so it sticks to the tip and you need to wash it frequently. You’ll have to pull the cut pieces of dough off the tips very carefully. Some of them might break a little. That’s OK– just close them up with your fingers.
Second, if this sounds like too much work, that’s OK. You can always just use a teeny tiny cookie cutter to make the pieces of cereal without holes in them. No one’s going to take any points off. In fact, if you use a bigger cookie cutter, you could probably make these into a kick-butt cracker. Yum.
Third, watch these carefully while they bake. If they’re baked even a minute too long, the honey will burn and you’ll end up with a mess. They should be a nice golden brown– not a deeper brown. Don’t pull them early, though, or else they won’t be crispy. Just watch them and you’ll be OK.
These are great with some unsweetened almond milk. Yes, you can have cereal again. Yes, you should eat it in moderation. Yes, it’s time consuming to make. Yes, it’s TOTALLY worth it! Yes, even your kids will love it!
- 1/4 cup almond flour
- 1 tsp. coconut flour
- 2 tsp. raw, organic (preferably unfiltered) honey
- 1 tsp. water
- 1/4 tsp. vanilla extract
- Pinch (1/8 tsp. approx.) baking soda
- Pinch of cinnamon (if desired)
- Preheat oven to 275 degrees.
- In a medium sized bowl, mix all ingredients by hand or with a mixer. The dough will be very thick and sticky. It’ll look dry for awhile, but keep working it– it will come together and be the texture of play dough.
- Roll the dough out until it’s about 1/8 inch thick between two sheets of plastic wrap.
- Use a small circle cutter (I used the large end of a medium-sized circle piping tip) to cut circles out of the dough. Place them onto a parchment-lined baking sheet. If desired, cut smaller holes out of the middles to create the “O” look. (Read post about how this will work.)
- Bake at 275 for about 12 minutes or until cereal is golden brown– but not too deep a brown. Watch it very carefully– don’t let it burn.
- Remove the pan and parchment with the cereal still stuck to it. Allow to cool for about 15 minutes on a cooling rack and then test for crispiness. You don’t have to wait long for them to crisp up.