Nutella Cereal

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.
  • Prep: 1 hour
  • Cook: 25 min
  • Total: 1 hour 25 min
  • Yields 40 oz
Nutella Cereal

Carbohydrate Counts

Carbs-per-gram ratio: 0.5585

Serving Size 98g (about 54g carbs)

Carb calculations Weight Carbs
All purpose flour 535g (397g)
Cocoa 60g (36g)
Honey or agave syrup 252g (192g)
Nutella 93g (57g)
Net Weight 1128g (630g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 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.
From . ( Adapted from A Beautiful Mess.
Best of Make Better Food

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