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3-Ingredient Chocolate Hazelnut Breakfast Cereal Recipe

This Chocolate Hazelnut Cereal is an excellent alternative to sugary processed cereals. Made with just three simple ingredients, it yields a crispy, sweet, chocolatey cereal that’s vegan, refined sugar-free and gluten-free.

I grew up on sugary, chocolatey, highly processed cereals — there was something about those crunchy morsels and cold milk that was irresistibly comforting. The best part, of course, was the leftover milk that soaked up the sweet chocolate coating. I still love cereal, but now I opt for healthier options that actually taste great. The drawback is that packaged healthier cereals can be expensive, and as a student I needed a budget-friendly solution.

I found a large bag of plain rice puffs in my pantry that had started to go stale. They’re cheap but bland — until you dress them up. I was craving chocolate, so I mixed a vegan hazelnut spread with the rice puffs. It tasted good but needed a touch more sweetness, so I added maple syrup. That softened the texture, so I crisped the mixture in the oven: 5 minutes, a shake, another 5 minutes, then a couple more minutes while watching closely. Once cooled, the cereal was perfectly crispy and chocolatey — exactly what I wanted.

If chocolate isn’t your thing, you can substitute any smooth nut or seed butter. I’ve tried tahini and it’s delicious. You can also add shredded coconut, dried fruit, extra chocolate chips, nuts or seeds — whatever you prefer.

Why you’ll love this DIY cereal:

  • Crunchy

  • Chocolatey

  • Just the right amount of sweetness

  • Low in sugar compared to many commercial cereals

  • Fully customizable

  • Only three main ingredients

  • Vegan

  • Gluten- and dairy-free

  • Great for meal prep

  • Simple and quick to make

  • Perfect for a fast breakfast or snack

Tips and tricks for making 3-Ingredient Chocolate Hazelnut Cereal

  • Use a smooth, pliable nut butter so it coats the cereal evenly.

  • Maple syrup can be substituted with coconut nectar, rice malt syrup or agave if preferred.

  • Choose larger puffed rice if possible — they can shrink slightly in the oven.

  • Make this ahead for a convenient meal-prepped breakfast or snack; it keeps 2–3 days in an airtight container.

If you recreate this 3-Ingredient Chocolate Hazelnut Cereal, feel free to share your results and tag me on Instagram @lisakitahara — I love seeing your variations and ideas!

Ingredients

  • 2 cups brown rice cereal (puffed rice)

  • 1.5–2 tablespoons nut butter (hazelnut spread or any smooth nut/seed butter)

  • 2–3 tablespoons maple syrup

  • Almond milk and fresh fruit, to serve (optional)

Method

  1. Preheat the oven to 160°C (320°F).

  2. In a large bowl, combine the smaller amount of nut butter and the smaller amount of maple syrup. Stir until smooth.

  3. Add the puffed rice and mix gently until the cereal is evenly coated.

  4. If the mixture seems too dry, add an extra half tablespoon of nut butter and another tablespoon of maple syrup.

  5. Spread the coated cereal evenly on a lined baking tray. Bake for 12–15 minutes, rotating the tray and stirring the cereal halfway through to ensure even crisping.

  6. Remove the tray and let the cereal cool completely before eating or storing in an airtight container.

Notes

  • Servings: 2

  • Prep time: about 10 minutes

  • Cook time: approximately 20 minutes (includes oven time)

  • Difficulty: Easy