This delicious crispy chocolate puffed rice cereal recipe will take you back to childhood! It is a healthy refined sugar free version of the chocolate rice krispies, that is ready in 15 minutes and it's made with only 5 ingredients. Gluten-free & vegan.
You might relate to this little story... Growing up a big bowl of breakfast cereal would be my favorite treat for breaky. I'd love to fill the bowl right to the top with cereals and then pour over the milk. I'd eat a bit while the cereal where crispy, and then let them soak in the milk for a while. I would enjoy a delicious (and full of sugar, whoops...) chocolate milk at the end.
This healthy version of crispy rice cereal will take you back to those memories, and the good news is... without the sugar crash. Let's do it!!
These crispy rice cereals are ideal to enjoy with coconut yogurt chia pudding or a papaya breakfast bowl. For more healthy homemade cereal ideas, check out my ginger turmeric granola, this healthy chocolate granola or these crispy sweetened coconut flakes. And if you love rice cakes, check these sweet and savory rice cake ideas.
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Ingredients
To make this simple recipe, all you need are 5 simple ingredients that you can easily find in the grocery store
- Puffed rice cereal (white or brown rice)
- Coconut oil liquid (don't use hot oil though!)
- Maple syrup
- Cacao powder
- Vanilla extract
See recipe card for quantities.
How to make this chocolate puffed rice cereal recipe
Preheat the oven at 180 degree Celsius in fan mode (since this recipe uses puffed rice, the oven setting must be medium/ low heat).
Make the cacao mixture
Add the coconut oil, maple syrup, cacao powder and vanilla extract to a small bowl. Stir to combine using a little spoon.
**Increase the amount of maple syrup if necessary, until you reach the right amount of sweetness you are after.
Combine with the puffed rice & bake
Lay a baking sheet or baking tray with parchment paper. Add the puffed rice and pour the cacao mixture on top. Combine well with your hands until all the rice is soaked on the cacao mixture. Press down with a spatula and bake in the oven for 10 minutes.
Let it cool
Let it cool in the oven with the door slightly open. Once it's completely cool, store in an airtight container at room temperature for up to a month.
Substitutions and variations
To make this recipe super simple, I've only used puffed rice cereal, however you can also play around with other ingredients!
- Nuts and seeds, like sunflower seeds, pumpkin seeds or chia seeds, are a great addition
- Other whole grains, like puffed quinoa or puffed buckwheat work great as well. You can use a combination if you like.
- Add a very small pinch of salt to accentuate the sweetness and enhance the chocolate flavour.
Why you will love this crispy cereal recipe
- It is a sweet treat that is healthy and has the right amount of sweetness
- Has a crunchy texture and it's a great addition to yogurt bowls or even ice cream 😋
- It's a simple recipe that it's quick and easy to make
- Has healthy fats from the coconut oil, healthy carbs from the rice cereal and antioxidants from the cacao powder
- Ideal to have for breakfast or to add to your healthy snacks repertoire
Equipment
- Small bowl and spoon
- Baking tray & parchment paper
- Rubber spatula
Storage
Store in an airtight container at room temperature for up to a month.
Top tip!!
Be mindful of the oven settings!! Puffed rice can easily be burned (I'm talking from experience) if you leave it for too long.
Related
Looking for other recipes like this? Try these:
Healthy Crispy Chocolate Puffed Rice Cereal Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 cups 1x
- Category: Breakfast, snacks
- Method: Baking
- Cuisine: Australian
- Diet: Vegan
Description
This delicious crispy chocolate puffed rice cereal recipe will take you back to childhood! It is a healthy refined sugar free version of the chocolate rice krispies, that is ready in 15 minutes and it's made with only 5 ingredients. Gluten-free & dairy-free.
Ingredients
- 4 tbsp of coconut oil (liquid)
- 3 tbsp of raw cacao
- 2 tbsp of maple syrup (adjust as desired)
- ¼ teaspoon of vanilla extract
- 4 cups of puffed rice
Instructions
- Preheat the oven at 180 degree Celsius.
- Make the cacao mixture: Add the coconut oil, maple syrup (see notes), cacao powder and vanilla extract to a small bowl. Stir to combine using a little spoon.
- Combine with the rice and bake: Lay a baking sheet or baking tray with parchment paper. Add the puffed rice and pour the cacao mixture on top. Combine well with your hands until all the rice is soaked with the cacao mixture. Press down with a spatula and bake in the oven for 10 minutes.
- Let it cool: in the oven with the door slightly open. Once it's completely cool, store in an airtight container.
Notes
Increase the amount of maple syrup if necessary, until you reach the right amount of sweetness you are after. Be mindful of not adding too much as it will have a lot of sugar content and won't be that healthy.
Store in an airtight container at room temperature for up to a month.
To make this recipe super simple, I've only used puffed rice cereal, however you can also play around with other ingredients! Nuts, seeds or other whole grains would work great.
allara says
how did everyone puff their rice? I would buy it from the store but it will have added sugars already. I’ve tried the salt method but my par boiled rice is too sticky and sticks to the salt.
alicia gonzalez tome says
Hi Allara, thanks for the comment. Usually you can find plain puffed rice at wholefood, bio stores or bulk food stores! I hope you can find it 🙂
puffed brown rice says
I love the flavors in this recipe! I’m already thinking about how to adapt it for my own preferences.
alicia gonzalez tome says
Thanks so much for the comment. Glad you like the recipe ☺️
puffed brown rice cereal says
Can't wait to try it! So excited! Thanks a bunch!
alicia gonzalez tome says
Let me know how it goes 🤗
Kimberly Boyd says
My kids loved this! We used rice puffs from a brand called One Degree. The second batch turned out great once I realized it the directions said 180 degrees in Celsius, not Fahrenheit 🤣 I just rebaked the first batch and made more for my boys! This recipe was spectacular!
alicia gonzalez tome says
Hi Kimberly, thanks so much for the comment, it made my day! 🙂 Glad you could correct back the temperature for the second bath 😛
Katrina says
I made this recipe for my kids and they loved it!! Finally I can find a cereal recipe for the family that is not loaded in sugar!! Super easy to make too 🙂
Will says
Indulging in these guilt-free coco puffs was a game-changer! The recipe seamlessly blends wholesome ingredients, delivering a satisfying crunch without compromising on health. A delightful treat that keeps both taste buds and well-being in mind
Maddison Heisler says
Can you post the nutritional info & serving size for this recipe?? 🙂
alicia gonzalez tome says
HI Maddison,
thanks so much for your comment. Unfortunately I can't calculate the nutritional info for the recipe as I need an additional paid app that I don't have.
In terms of serving size, it really depends whether you are tossing some rice puffs on a yogurt bowl or you are having a full bowl with milk for example. The recipe calls for 4 cups in total, and I'd say you get around 16 portions (considering a 1/4 cup per portion).
Hope this helps 🙂
If you enjoy the recipe I would love you to give it a star review, it really helps my little blog. Thanks 🙂