Gluten Free Chocolate Gingersnap Cereal

Breakfast is awesome.

Cookies are awesome.

Running late for work is not.


That’s why aside from overnight oats, my go-to breakfast before a day of work, or even school, is cereal. Pour it in a bowl, add milk, eat. Repeat. (Or maybe not repeat, especially if you’re running late! ;))

This recipe is packed with whole grains (oats are your FRIEND!) that will keep you fuller longer, while also packing in quite a bit of flavor. The flavor’s actually quite unique. Imagine a chocolate bar and gingersnap had a baby. This cereal is their child.

Meaning it has all the flavor of a gingersnap, with a lovely cocoa kick that spice-lovers and cookie-lovers alike won’t be able to get enough of. (Plus they look like Cocoa Puffs #childhoodmemories)


As this cereal does have a bit of a spicy ginger kick, I like to add chopped dates to mine for a nice balance of sweetness. Not to mention, this adds a caramel aspect to this breakfast cereal that pumps it up another notch. And who doesn’t love delicious, crunchy almonds? (Or the fact that they keep you feeling satisfied longer!)

All in all, this recipe is perfect for those lazy mornings when you really need a kick before a long day of work. Both health and flavor-wise.


Or you’re just running late! 😉

Gluten Free Chocolate Gingersnap Cereal

  • 1 1/2 c old fashioned oats
  • 1 tsp baking powder
  • 3 tbs coconut flour
  • pinch of cinnamon
  • 1 1/2 tbs ground flax seeds
  • 3 tbs water
  • 1/2 c unsweetened almond milk
  • 1 tbs nut butter of choice (I used almond butter)
  • 1/2 c cocoa powder
  • 1/4 tsp vanilla extract
  • 1-2 tsp agave nectar
  • 1/4 tsp ground ginger
  • 1/3 c chocolate chips (optional)
  • 1/2 c dates (10 dates) (optional)
  • 1/4 c almonds, chopped (optional)

Preheat oven to 300°F. Process oats in a blender or food processor until the consistency of oat flour is reached. Add to a medium bowl and add baking powder, coconut flour, and cinnamon. Add ground flax seeds and water to a small bowl and let sit for 5 minutes. After five minutes add to dry ingredients, then pour in almond milk and stir until combined. Scoop in nut butter, then add cocoa powder, vanilla, agave, and ginger. Stir until combined. Fold in chocolate chips. Line a baking sheet with parchment paper and lightly grease. Roll pieces of the batter into 1/4 in balls and place on the baking sheet (make sure they aren’t touching). Add chopped almonds to pan. Bake for 10 minutes. Rotate pan and bake for an additional 10-15 minutes, or until set. Remove and let cool. Scoop into a mason jar or other large container of choice. Slice up dates and add, shaking to combine. Store in a sealed jar in a cool place for up to two weeks. To enjoy, pour 1/3 c serving into a bowl and add milk and additional fruit, as desired.

Nutrition Information (from

Calories: 179

Fat: 7g

Carbs: 29g

Protein: 5g

(Yields 9 servings of 1/3 c each)

Nutrition information calculated including the dates, chocolate chips, and almonds. Not including any of these, the servings will be smaller (about 1/4 c), and the nutrition information reads as follows: 93 calories, 4g fat, 16g carbs, 3g protein.

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