I had to jump on the cereal trend… not that I was ever off of it. I’m including granola in the cereal category which is truly my weakness. As soon as I start nibbling on it I just can’t stop.
This peanut butter cookie cereal is not quite as crunchy, crispy round the edges, soft in the middle, they melt in your mouth and soak up whatever milk you choose to down them in quite beautifully.
Cereal is just such a childhood favourite. This peanut butter cookie cereal is hunky, chunky and totally just doubles up as a bowl of cookies to snack on as you see fit.
I love how the peanut butter flavour infuses with the milk as the cookies soften up a little down the bottom of my mug or bowl while I make my way through the crunchy pieces piled on top.
I actually kept these pretty chunky but you can totally roll them more thinly, bake for a little less time and have a thinner cereal creation on your hands.
They also work just fine with sunflower seed butter for a nut free version or almond butter if that’s jut more your thing.
Peanut Butter Cookie CerealPrint Recipe
- 240g smooth peanut butter*
- 100g maple syrup or honey
- 100ml non dairy milk of choice
- 180g oat flour
- 2 tbsp milled flaxseed
- Generous pinch of salt
Preheat your oven to 160C (320F).
Mix together peanut butter through to non dairy milk in a jug.
Add flour, flax and salt to a large bowl.
Add the wet ingredients to the dry in the large bowl and mix well to form a soft, but not sticky dough.
Roll dough out between two large pieces of parchment paper. You can do this in two batches as it’s quite a lot of dough.
Use a small cutter, shape of choice to cut 50 -60 pieces!
Re roll the dough to make use of any odds and ends.
Place pieces on a baking paper lined tray and bake for 15 minutes. Remove from the oven and carefully flip. Return to the oven to cook for 5 more minutes.
Allow to cool fully on the tray.
Once cool store in a seal tight container for up to five days.
*You can use sunflower seed butter for a nut and peanut free option.