Better than store-bought Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal. Yes, you can make chocolate chip cookie cereal at home. It’s way easier than you’d think. And yes, so much better than the boxed stuff! This cereal is crunchy, sweet, and heavy on those chocolate chips…just like a good chocolate chip cookie, but in cereal form. Every bite is roll your eyes back good. It’s best enjoyed any time of day…with milk, as an ice cream topping, or simply by the handfuls.
Really, who would not want cookies for breakfast? I mean, right??
You guys, this is such a fun recipe. And of course, a delicious one too! While I hesitated to share this recipe, I’m so excited that I listened to both of my cousins and my mom. It could be a huge hit or a huge miss, I just don’t know. Either way, I personally love this fun, delicious recipe.
Backstory, this was actually a recipe I shared back in 2013. Yes, all the way back in the day. And it’s been one I’ve been thinking about non-stop for weeks. It’s not a recipe you’re going to make daily, or evenly on a weekly basis. But it’s one you’ll make when you’re craving something fun and cute to bake up in the kitchen.
For some reason when I think of spring and summer, I always think of cereal. This has nothing to do with my childhood. Honestly, I didn’t eat all that much cereal growing up. When I was younger…and by younger I mean maybe between the ages of five and ten…breakfast on weekdays was either frozen Eggo waffles, french toast sticks, bagels, or, if we were lucky, those buttery frozen Eggo cinnamon toast waffles. Did anyone else have those growing up? The cinnamon waffles were my favorite…my younger brothers enjoyed them too.
My mom was young, busy, and definitely relied quite a bit on the freezer section when it came to breakfast. Processed food was all good back then. Really, you can’t blame her, five boys and one needy little girl (me) required some freezer aisle food.
As I got older I went through a period of drinking those Carnation Instant Breakfast drinks. Then a year of toasted English muffins. And then, I do remember a brief period where I ate corn flakes in high school, but that was brief.
Basically, any breakfast that I had to eat before school was not a good one. All I wanted was to get something in me to get me through the school day. Breakfast was quick, boring, and nothing special…nor healthy, looking back.
Okay, so what does springtime have to do with this Oatmeal Chocolate Chip Cookie Crisp Cereal?
Nothing really, other than the fact that cereal is something you can grab, eat, and enjoy without cooking or preparing a thing. Which makes me think that cereal is a good spring/summer food. It allows you to get outside as fast as you can. Which was always my goal growing up!
And let’s be real, it’s pretty darn fun.
Here are the details
First up, I will say that I realize cookies for breakfast is indulgent. But look at this as a weekend treat, or geez, just eat them for dessert, it really doesn’t matter.
Second, I did make them with coconut oil, a lower amount of sugar, and whole wheat flour, so at least they’re a little healthier!
The dough is the simplest thing ever. It’s just like making normal cookies, except you’re making the cookies very small. A little tedious, but not as tedious as it looks.
The trickiest and most time-consuming part is rolling the dough into the tiniest little balls you can imagine. I made things a lot easier by flattening the dough into squares, cutting tiny squares with a knife, then rolling those into a ball. It takes twenty minutes or so to get through all the cookies, so not that bad. And…it’s a really great task to assign to your kids.
The important thing to remember is that the cookie bites do not need to be anywhere close to perfect or even uniform in size. Having different sizes is actually best, you’ll get a variety of textures with each bite!
Once the dough balls have all been rolled, you bake. No chilling needed, just bake for six to eight minutes, the smells are wonderful. You can eat them warm or let them cool. As they cool they become crunchier and so delish.
And that’s pretty much it. Could not be simpler, and the end result is so delicious. Asher was, and is, beyond excited…honestly, so I am I. These are really good and were so much fun to make.
Now, these probably taste nothing like the store-bought counterparts. I’m hoping they are so much better. You can really taste the oatmeal, the chocolate, and the undertone flavors of vanilla. Yummm!
But the real question? Can you enjoy this cereal with milk? YES, you can! And they are beyond GOOD in milk, especially warm (please try this). They’re also great by the handful, or when served atop ice cream, or even yogurt. The options are endless, but for me, I like them best with cold milk or just by the handful for snacking. What’s your pick?
This cereal is the simplest to make and every single ingredient is a pantry staple. Meaning you have zero excuses to not bake these up this weekend!
Looking for other homemade favorites? Here are a few…
Lastly, if you make this Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Homemade Oatmeal Chocolate Chip Cookie Cereal
Calories Per Serving: 490 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 2. In a mixing bowl, beat together the coconut oil, sugar, brown sugar, vanilla, and eggs until combined. Add the whole wheat flour, flour, oats, baking soda, and salt. Fold in the chocolate chips.3. Divide the dough into 4 pieces. Working on a piece of parchment paper, flatten each piece of dough into a 1/2 inch thick rectangle. Using a knife, cut the dough into tiny squares, about 3/4 inch x 3/4 inch. These do not need to be exact, some can be smaller, some can be larger. See above photos. Roll the squares into balls, placing each on the prepared baking sheet. If the dough feels dry, rub your hands with coconut oil before rolling. 4. Bake for 6 to 8 minutes. Let cool completely, then store in an airtight container for up to 1 week. Enjoy...with milk, atop ice cream, or simply by the handful.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour and whole wheat flour. I recommend Cup4Cup gluten free flour.