Today I wanted to do a throwback recipe from something my pregnant sister was craving back when we lived in Chile.
One of her cravings was really random; peanut butter Cap’n Crunch. That’s pretty random, right? To give context here this was while we were living in South America. I knew there was no way we were going to be able to find anything remotely close down there unless I made it. It’s hard enough just to find peanut butter there. It was clear since we moved there that there is a general dislike of peanut butter in Chile’s culture so the hope of finding a peanut butter breakfast cereal is pointless, haha.
Well, as I’m always up for a challenge, I decided I was going to make her some Cap’n Crunch. I think this recipe was similar enough to curb the craving. She said she likes it even better actually.
This recipe is really simple you guys, although it does take a few minutes to roll it into balls. I tried 3 different methods of doing this. First I tried simply pinching off pieces and rolling them into balls. That was taking longer than I had patience for so then I decided to roll it into a sheet with a rolling-pin, cut criss-cross lines to make 1/2 inch squares, then roll the little squares into balls. You could also roll small sections at a time into skinny snakes and cut them slice and bake style. In fact, that method was probably the fastest.
However you want to do it, you really just want to get it into little pieces in order to get lots of crunch on all the edges. That’s what makes it taste so much like the real thing. It would be a lot of fun to do it with kids helping. I mean, how cool is it to get to make your own cereal?
So basically you just really need to try making this. It’s totally worth the time and if you have any amount of sanity you can’t help loving it. Plus it’s vegan and gluten free if that matters to you. Oh, and you can give it your own funny cereal name, put it in an empty cereal box, and then paint the name on the box. You’ve got to try it!
Peanut Butter Crunch Breakfast Cereal Puffs
Ever wanted to create your own favorite breakfast cereal? This recipe is so much fun to make at home.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 - 7 cups
1 cup natural creamy peanut butter
3/4 cup coconut palm sugar
1/4 cup pure maple syrup
1/2 cup plant-based milk
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup arrowroot starch or cornstarch
2 cups oat flour gluten free if needed
1/2 cup blanched almond flour
Preheat oven to 350 degrees F (180 C) and line one or two baking trays with parchment or silicone pads.
Stir together peanut butter in a medium mixing bowl or saucepan over low heat until very soft. Mix in coconut sugar, syrup, and milk until very smooth then add salt, vanilla, and baking powder. Add the starch, almond flour, and oat flour and stir until well mixed.
Roll into small balls about the size of a cooked chickpea and place on baking tray. This part can be a little time consuming so if you have extra hands around you might consider recruiting.
Bake for 15 - 20 minutes, depending on your oven, until golden brown and perfectly crunchy, stirring halfway through.
Cool completely before serving.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.