Ingredients
Peanut butter puffs
- 1/3 cup Oat Flour
- 1/4 cup Pure Maple Syrup Or date syrup
- 1/4 cup Creamy Peanut Butter Drippy
- 2 Tbsp Almond Flour
Cocoa puffs
- 1/3 cup Oat Flour
- 1/4 cup Pure Maple Syrup Or date syrup
- 1/4 cup Creamy Peanut Butter
- 3 Tbsp Cacao Powder Raw
Instructions
- Working in 2 batches (1 for PB & 1 for cocoa) combine all ingredients together, roll into tiny balls and place on parchment paper lined baking sheet
- Bake at 350 for 12-13 minutes, then allow to cool on the pan. They'll continue to cook a bit and fully harden into crunchy bites
- Pour into your bowl and top with milk of choice! I like to combine almond milk & 1 scoop of protein powder as my milk to add a hefty dose of protein to make it a balanced meal!
- Can store remaining cereal in an airtight container for up to 5 days
Notes
Yields roughly 4 bowl fulls if you want to sub almond flour for the oat flour you can do so but add 2-3 tbsp gluten free all purpose flour or cassava flour as well, as almond flour isn't as dry as oat flour so your mixture will be wet/sticky without a little extra alternative flour