Sourdough Oatmeal Chocolate Chip Cookie Crisp Cereal
Start your day with a bowl of sourdough oatmeal chocolate chip cookie crisp cereal! Made with tangy sourdough starter, wholesome oats, and rich chocolate chips, each crispy bite is a perfect blend of comfort and indulgence. Whether enjoyed with milk for breakfast or as a crunchy snack any time of day, this cereal is sure to satisfy your cravings. Try this easy recipe and add a dash of homemade goodness to your morning routine!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Unsalted butter
Brown sugar
Granulated sugar
Egg yolks
Vanilla extract
Sourdough discard
Baking soda
Salt
Cinnamon
Old-fashioned rolled oats
Bread flour
Chocolate chips or chunks
Tips for making Sourdough Oatmeal Chocolate Chip Cookie Crisp Cereal:
Healthy Sourdough Discard: Ensure your sourdough discard is healthy and active before using it in the recipe. While it won't leaven as much as a fresh starter, the discard will still contribute to flavor and texture.
Room Temperature Ingredients: Use room temperature sourdough discard and any other wet ingredients, such as butter and eggs, to facilitate proper mixing and fermentation, resulting in flavorful and crunchy cereal clusters.
Combine Wet and Dry Ingredients: In a large mixing bowl, combine the sourdough discard with melted butter, vanilla extract, and any other wet ingredients. In a separate bowl, mix together the dry ingredients, including rolled oats, flour, sugar, baking soda, and salt.
Mix Until Combined: Add the dry ingredients to the wet ingredients and mix until everything is well combined. The mixture should be moist and crumbly, similar to cookie dough.
Fold in Chocolate Chips: Gently fold in chocolate chips or chunks until evenly distributed throughout the dough. The chocolate adds bursts of sweetness and richness to the cereal clusters.
Bake Until Golden Brown: Preheat your oven to the specified temperature and bake the clusters until they are golden brown and crisp, typically 15-20 minutes. Rotate the baking sheet halfway through baking for even browning.
Cool Completely: Allow the cereal clusters to cool completely on the baking sheet before transferring them to a wire rack. This helps them crisp up and set, resulting in a crunchy texture.
Serve and Store: Serve the sourdough oatmeal chocolate chip cookie crisp cereal with milk or yogurt for a delicious breakfast or snack. Store any leftover cereal in an airtight container at room temperature for up to several days.
Optional Additions: Feel free to add other mix-ins such as chopped nuts, dried fruit, or coconut flakes for added flavor and texture.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this sourdough oatmeal chocolate chip cookie crisp cereal. Happy baking!
