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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.

Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal | halfbakedharvest.com

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.

Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal | halfbakedharvest.com

The Story

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.

Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal | halfbakedharvest.com

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?

Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal | halfbakedharvest.com

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.

Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal | halfbakedharvest.com

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.

Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal | halfbakedharvest.com

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.

Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal | halfbakedharvest.com

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!

Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal | halfbakedharvest.com

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!

Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal | halfbakedharvest.com

Looking for other homemade favorites? Here are a few…

Homemade Cinnamon Toast Crunch

Chocolate Fudge Pop Tarts

Frosted Brown Sugar Cinnamon Pop Tarts

Homemade Vegan Twix Bars

Homemade Healthy Samoas Cookies

 

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

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8
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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Ingredients

Instructions

  • 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.

Notes

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
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Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal | halfbakedharvest.com

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Comments

    1. Hey Mary,
      I have not, the whole wheat pastry flour gives a lighter texture than regular whole wheat flour. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Amanda,
      I would recommend using Cup4cup GF flour for this recipe. I hope you love the cereal, please let me know if you give it a try! xTieghan

    1. Hey Elise,
      That will work just fine for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Rebecca,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan

  1. Oh I have to make this!!! It looks amazing. What can I use instead of whole wheat pastry flour ??

    1. Hey Veronica,
      You could use a mix of GF flour, you could also use all purpose flour, the texture just might be slightly different. I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. Hi! I didn’t have pastry flour and used whole wheat for both— sooo dry and needed an extra egg plus an extra cup of coconut oil. Hope I didn’t ruin them!!

        1. Hey Emily,
          So sorry to hear this! If you don’t have whole wheat pastry flour I would use all purpose flour. Whole wheat flour will definitely alter the results of the cookie. I hope this helps for next time! xTieghan

      1. Hey Laura,
        Yes, that will work, yours cookies might have a slightly different texture. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Rose,
      Yes, that will work just fine, you might have a slightly different texture as the whole wheat pastry flour creates a lighter, crunchier cookie. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. This looks awesome and is one of my favorite cereals! I’d love to make this but I can never get anything I bake to turn out well unless I have the weights of the flours. My cup measurements are always “off” (even with spoon and level method) and I end up with either too dry or too wet dough. Is it possible for you to list your baking recipes in grams as well as cups? Thanks!

    1. If you look at the bottom of the recipe there is a thing that says US Customary or Metric, click on Metric and it will convert it to grams for you 🙂

    2. Hey Kim,
      Simply click “metric” under the list of ingredients for the measurements in grams. I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. Sorry but I have to be a contrarian here regarding the term “healthy”. Coconut oil is NOT a healthy oil. Numerous studies show it is higher in saturated fats than olive oil. A simple Google search will confirm. Coconut oil can significantly contribute to higher levels if LDL cholesterol. Coconut was a flash in the pan fad 5-6 years ago. I even bought a book about how “healthful” it is but after talking to a good friend who is an degreed nutritionist, I was set straight.
    I think I will try this recipe…halved…with a light olive oil.

    1. But you’re making an assumption that “saturated fats” are “bad” for you and there is a lot of conflicting science out there about that too.

      You should be a lot more concerned with the sugar in this recipe than the coconut oil.

      1. PS: I should say I think this recipe is adorable and would make for such a fun dessert for a dinner party

    2. I wouldn’t stake my health on a nutritionist’s opinion, they’re not educated in dietetics. Now, a registered dietician would have the complete version of the incomplete information that you’re attempting to spark fear with. Further, as a medical professional who spends an inordinate amount of time looking at patient labs, I can tell you that cholesterol levels are far more complex than you’ve boiled them down to be, as are the foods that impact cholesterol and how they do it and to whom they have a negative impact. Something as simple as a cupcake can have a substantial, negative impact on the serum cholesterol of some, where others can consume all the fats and oils they want with little to no remarkable impact in one direction or another on their cholesterol levels.

  4. 5 stars
    so adorable…the pop-tart “copy” recipe you posted last year tickled-me, but this one is even more fun. Also, thank you for the nod to “gluten-free” version, I’ll be making these for my niece today. Ah – no wee-ones in the house so I’ll be using my 1″ ice-cream scoop to help form those cookie balls. Be well.

    1. Thank you so much Mary Ellen! I hope you love the recipe, let me know if you give it a try! xTieghan

    1. Hey Deb,
      So sorry for any confusion, the oats will be added in step 2. I hope you love the recipe, please let me know if you give it a try! xTieghan