Nutella Cereal

I can't think of a single reason why you might want to eat a cross between Cocoa Puffs, brownie bites, and Nutella for breakfast. Nope, not one. It's not like this homemade cereal is a bit denser than store bought, so that each puff doesn't get soggy but instead gets soaked with milk and bursts with flavor. Who would want that? And can you even imagine it with homemade nutella?! No, much better to go with something higher in riboflavin.

Breakfast

Prep: 1 hour
Cook: 25 min
Total: 1 hour 25 min
Yields 40 oz

Nutritional Info

T1D Carbs-per-gram ratio: 0.5585

Serving Size: 98g (about 54g carbs)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper.
535g / 4 cups all-purpose flour
60g / ¾ cup cocoa
1 ½ teaspoons salt
In a large bowl, whisk together flour, cocoa, and salt until well combined.
3 eggs
252g / ¾ cup honey or agave syrup
6 tablespoons milk
93g / 6 tablespoons Nutella
In a separate, medium bowl combine eggs, syrup, milk and Nutella. Whisk until well combined, about 2 minutes.
Pour about half of the wet ingredients into the dry and stir with a spatula to combine. Add remaining wet ingredients and stir until combined and thick, rough dough has formed.
¼ cup flour in a small bowl
Using a small reserve of flour, lightly dust your hands. Pull off a handful of the dough and roll it out into a long strand, like you were making a snake. Pull of a small piece and form into a ball with your fingers. The smaller the better!
Place on prepared baking sheets. Repeat until you have several hundred balls. (Pro tip: Great activity for kids.)
Bake at 350°F for 10 minutes. Remove baking sheets from oven for a moment and gently shake to ensure that cereal rolls around and is cooking evenly. Use a spatula to gentle unstick any balls.
Return to oven and bake until balls are crunchy on the outside but slightly chewy on the inside, about an additional 12 to 14 minutes
Cool on a wire rack.
Serve with milk. Will keep in an airtight container for 2 to 4 days. You can easily freeze any leftovers.