Applesauce introduces moisture that can temporarily soften the airy grains. A small amount replaces some maple syrup, but the coating must dry thoroughly; its final crispness is less predictable than an all-syrup version but it was more than okay, don't hesitate to give feedback as it was my first time testing these.
BreakfastHomemade Chocolate Puffed Wheat Cereal
Lightly coated puffed wheat baked with cocoa, a little maple syrup and unsweetened applesauce. The result is a less-sweet chocolate breakfast cereal with a delicate crunch.
Ingredients
Preparation Steps
Prepare the oven and cereal
Preheat the oven to 150°C (300°F) and line 2 baking trays with parchment paper.
Make the coating
Warm the coconut oil and maple syrup in a small saucepan over low heat until fluid. Remove from the heat and whisk in the unsweetened applesauce, vanilla extract, cocoa and salt until combined.
Coat the puffed wheat
In a (very)large bowl, pour the warm mixture gradually over the puffed wheat, folding gently with a large spatula. Keep mixing until the coating is distributed without crushing the grains.
Bake until dry
Spread the cereal in thin, loose layers across the prepared trays. Bake for 20–25 minutes, gently turning every 8–10 minutes and watching for any darkening at the edges. Rotate the trays if needed and stop when the coating feels mostly dry rather than sticky.
Cool and store
Let the cereal cool completely on the trays until crisp, then transfer it to an airtight container. If a cooled sample is still soft, return the batch to a 120°C (250°F) oven briefly and check frequently.
Recipe insights
Does applesauce soften puffed wheat?
How chocolatey and sweet is this cereal?
The cocoa gives a dark chocolate taste while the maple syrup provides only mild sweetness. Applesauce contributes less sweetness than the syrup it replaces, so the finished cereal tastes more cocoa-forward than standard chocolate breakfast cereal. It certainly won’t give you diabete, unless you eat the whole batch within the next hour.
How should homemade puffed wheat cereal be stored?
Keep the fully cooled cereal in a dry, airtight container at room temperature, and use it within several days for the best texture. Humid air makes puffed grains lose their crunch, particularly with an applesauce-based coating, but mine lasted until the children ate all of it (around a week and a half).
Make room for your own recipes
A little planning. More good food.
Create recipes with ingredients from our nutrition catalogue and see their nutrition and Feast EAT-Lancet alignment score. Keep your favourites, save your nutrition profile, plan meals by hand and take your shopping list with you.
Free accounts can create up to 10 recipes; a higher limit is coming with a paid plan.
Automatic meal generation and household planning are in beta, with limited access.
Comments
Be the first to comment 👇