Copycat Gluten-free Reese’s Puffs Cereal made with all vegan and dairy-free ingredients. A healthier take on the classic childhood cereal and made with only 5 ingredients!
The moment we have all been waiting for is HERE!!
Homemade copycat REESE’S PUFFS CEREAL BABY!!!!! I am overly energetic about this recipe for numerous reasons.
For starters – I will forever be obsessed with everything and anything that is Reese’s related. Especially Reese’s Puff cereal that was my absolute favorite growing up. There is really not to love about anything peanut butter and chocolate related. And this recipe is going to be your new favorite I have a feeling.
You guys know I live for anything childhood food related. Anything that has me feeling all nostalgic and takes me back to the easy good old days! I still spend way too much time in the cereal aisle every single time I am there. And I promise to make even more yummy homemade cereal recipes for you guys soon! I know you guys love them as much as I do.
Don’t forget to share over on Instagram when you make these. And leave a comment below!! I love hearing from you guys and how you enjoy the recipes!!
What ingredients you need to make copycat Reese’s Puff Cereal!!
- Flax egg – or you can use an egg too
- Liquid coconut oil
- Maple syrup
- Creamy peanut butter (code RACHL for free shipping)
- Vanilla extract
- Gluten-free oat flour
- Cacao powder
How to make homemade gluten-free Reese’s Puffs:
- Preheat the oven to 350 degrees, and grease or line with parchment paper
- In a medium bowl, mix together egg, oil, maple syrup, peanut butter and vanilla
- Mix in the flour and baking powder until a dough forms
- Add 1/2 the dough to a smaller bowl and mix in the cacao powder
- Roll about 1-2 teaspoons of batter into your hand for each the peanut butter cookie and the chocolate peanut butter cookie and add to baking sheet
- Bake in oven for 10 minutes then let it cool for a few and enjoy with favorite cereal
A few of my other favorite childhood faves made healthier:
Healthy Homemade Tagalong Girl Scout Cookies
Gluten-free Peanut Butter Cookie Crisp Cereal
Healthy Copycat Thin Mint Cookies (paleo)
The Best Vegan Funfetti Sheet Cake (gluten-free)
Copycat Gluten-free Reese’s Puffs Cereal (vegan)
Copycat Gluten-free Reese’s Puffs Cereal made with all vegan and dairy-free ingredients. A healthier take on the classic childhood cereal and made with only 5 ingredients!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
Ingredients
- 1 flax egg (or 1 egg)
- 1 tablespoon liquid coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter (code RACHL for free shipping)
- 1 cup gluten-free oat flour
- 1 teaspoon baking powder
- 3 tablespoon cacao powder
Instructions
- Preheat the oven to 350 degrees, and grease or line with parchment paper
- In a medium bowl, mix together egg, oil, maple syrup, peanut butter and vanilla
- Mix in the flour and baking powder until a dough forms
- Add 1/2 the dough to a smaller bowl and mix in the cacao powder
- Roll about 1-2 teaspoons of batter into your hand for each the peanut butter cookie and the chocolate peanut butter cookie and add to baking sheet
- Bake in oven for 10 minutes then let it cool for a few and enjoy with favorite cereal
Notes
*Store leftovers in airtight container for 3 days or fridge for 5 days
**I haven’t tested subs
Share this recipe
Audrey
I have all the ingredients and can’t wait to make this. Only question (and sorry if I missed this). Around how many cups of cereal does this make? Wondering if this makes one big bowl or a couple. Thanks!!
Rachel
varies based off the size of the puffs you make – I usually get 2 servings or so!
jackie
I made these in my airfryer instead of the oven and they are AMAZING!
Rachel
omg so cool!! yay!!
k
I will note just rolling the puffs took 1 hour for me, so if you make them normal puff sized it takes forever. If you make jumbo puffs though I imagine the 5 minute prep time would be more accurate.
Rachel
oh whoa sorry!! yeah it’s tedious – kind of need to go in knowing it’s an activity 🙂
Rachel
These came out soooo goood!!!
I would recommend adding more maple syrup, like double the amount even, it’s was missing sweetness for me the first time I made them.
Also the second time, instead of rolling them into balls I put the doughs (which came out a lot stickier because of the added maple) on a parchment paper and put another piece of parchment on top, and just flattens it out with a rolling pin until it was super thin, then I baked it for around 10 minutes and broke them into cornflakes pieces!!! It came out sooo delicious, crunchy, gets soft but not pushy at all in milk, and it just tastes like the best cereal ever!