Oreo O’s Chocolate Cereal Muffins are a delicious breakfast on-the-go or even a late night snack for the grown-ups!
I am a long-time lover of cereal. Growing up it was our go-to breakfast! Now that I am a mom, my kids are the ones who eat the most cereal. Don’t get me wrong, I still enjoy too! I usually have it as a late night snack, when the kids are sleeping!
Oreo O’s first came out in 2007, the year my son was born. He missed out on them that time, but he’s making up for it! One bite and he was hooked. I decided it would be fun to transform this new breakfast cereal into a chocolate cereal muffin recipe! These muffins are great for busy mornings when all we have time for it a quick grab-and-go breakfast. And, they also satisfy my late night cereal cravings too!
Oreo O’s Chocolate Cereal Muffins
Prep!
Preheat your oven to 350° F. Grease inside the cups of a standard muffin pan or line with paper liners.
Place the cereal in a zip top bag and crush with a rolling pin until coarsely crumbled. You can also use a food processor, if you prefer. Combine the crushed cereal and milk in a small bowl and set aside.
Create!
Mix the flour, brown sugar, baking soda, salt, and cocoa powder in a medium bowl.
Add the egg, vegetable oil, vanilla extract, and the cereal and milk mix to the dry ingredients. Whisk until well combined.
Fill each muffin cup 2/3 of the way full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
Present!
These Oreo O’s Chocolate Cereal Muffins are rich and delicious as is. You can also add cake icing and make them into cupcakes for an even richer treat!
Please note that I have not tested this recipe with any other chocolate cereal. Therefore, I do not know if the results would be the same should you decide to use a different cereal.
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Oreo O's Chocolate Cereal Muffins
Ingredients
- 1 Cup Oreo O's cereal
- 1 Cup milk
- 1 Cup all purpose flour
- 1/2 Cup brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 Cup unsweetened cocoa powder
- 1 egg
- 1/4 Cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Grease inside the cups of a standard muffin pan or line with paper liners.
- Place the cereal in a zip top bag and crush with a rolling pin until coarsely crumbled. You can also use a food processor, if you prefer. Combine the crushed cereal and milk in a small bowl and set aside.
- Mix the flour, brown sugar, baking soda, salt, and cocoa powder in a medium bowl.
- Add the egg, vegetable oil, vanilla extract, and the cereal and milk mix to the dry ingredients. Whisk until well combined.
- Fill each muffin cup 2/3 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
Notes
Nutrition
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