Maca Cacao Puff Cereal by Lindsey | Dolly and Oatmeal

we're in a bit of a transition over here.  frank and i are all ready for the babe, as he can come any day now, but still living a our normal day-to-day life. and it's felt very strange to me, as i'm very much a structured person.  i function best when i have a schedule and routine.  so all the in-between, not-knowing limbo has been messing with me a little.  just the other day i finished up all the work i had taken on before my "leave", which i thought would feel great and give me some much needed rest.  but i still find myself craving some sense of normalcy, because thinking about how our sweet baby is going to forever alter our reality just seems way too big to imagine without it actually happening. so, naturally, working is what has kept mind mind in-check.  

so basically this recipe was born out my restless brain!  i planned on sharing it later in october when i knew there would be a lull here, but i was too excited not to share it sooner, so here it is!  it's a riff off a cocoa granola that i frequently buy at the grocery store.  but i wanted an everyday breakfast cereal that didn't have brown rice syrup in the mix, included nuts in some fashion, had a bit more of a lick of salt, and increased crunchiness.  i also didn't want to post another granola recipe because i think there are two already on the site, and i wanted to get away from oats for a second.  

this cereal's base is made from puffed brown rice and puffed millet, mixed with a good amount of raw mixed nuts, and a couple servings of maca powder.  since frank's started a more rigorous work out in the mornings, he's been trying to work more amino acids into his diet post-workout.  so aside from maca being an all-star superfood, it also holds an awesome flavor that pairs perfectly with cacao.  the wet mix is made up of almond butter, maple syrup and some coconut oil to help bind the cereal making it a bit clumpy :)  this has been a favorite morning meal or mid-afternoon snack eaten either as cereal, dry out of the jar, or to top some ice cream!  i hope you all enjoy as much as we do! 


*and if you haven't entered last week's giveaway of my book, there's still time to do so here! :)

maca cacao puff cereal | v & gf

| makes about 4 cups |

  • 2 cups puffed brown rice
  • 1 cup puffed millet
  • 1 cup raw chopped nuts (i used a mix of almonds, walnuts, and pecans)
  • 2 tablespoons maca powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup creamy unsalted almond butter
  • 1/4 cup grade b maple syrup
  • 1 tablespoon extra virgin coconut oil
  • 1/4 cup cacao powder

options to serve with:

  • almond milk
  • sliced bananas
  • toasted pepitas, or seeds of choice


  1. preheat oven to 250Β°F and line a baking sheet with parchment paper, set aside.
  2. in a large bowl, mix together the brown rice puffs, millet, puffs, chopped nuts, maca powder, and salt.  set aside.
  3. in a small saucepan, whisk together the almond butter, maple syrup, and coconut oil over medium-low heat until almond butter and coconut oil are melted.  remove from heat and whisk in the cacao powder until combined.
  4. pour the wet cacao mix over the dry mix and use a rubber spatula to combine thoroughly, about 2 minutes, until everything is coated evenly.
  5. transfer the cereal mixture onto the prepared baking sheet and spread in an even layer. bake for 20-25, rotating the baking sheet halfway through for even cooking.
  6. remove and cool the cereal completely before storing in a large lidded jar.  
  7. serve with your favorite milk, toasted pepitas, and sliced banana.


similar recipes:

(no-bake) peanut butter & cacao nib cereal bars

(no-bake) peanut butter & cacao nib cereal bars

roasted strawberry & vanilla pepita yogurt bowl

roasted strawberry & vanilla pepita yogurt bowl

superfood granola w/ almond-macadamia milk

superfood granola w/ almond-macadamia milk

strawberry-oat cacao muffins (gluten + dairy free) by Lindsey | Dolly and Oatmeal

as warmer weather makes its way to us, so do the hordes of people seeking a place to eat weekend brunch.  weekends in the city were always a respite for me growing up - all the cool kids left to go out east to the hamptons, and the city and i were left alone to play, explore and inevitably get lost.   the opposite is true now - weekends are reserved for road trips outside the city's perimeters, to explore other places - for finding peace by the shore, and for spending the kind of time with people that isn't rushed by life's chores. i've been enjoying my time in the car, a place of respite from all the noise that's out there; a space i don't have to share with anyone and something that's able to take me where i want to go - whether it's the next neighborhood over or across the country. frank and i have been discussing, with some trepidation, whether we want to live here versus some sort of suburb.  we're both pretty confident that staying in the city - more specifically our brooklyn neighborhood by the water - is something we want for the long-term.  the question of money always comes into play, a common theme when you talk about new york real estate (or purchasing any real estate i suppose).  almost automatically shit gets real when you're faced with how much money has been spent on rent, or how much will be spent in the future (down payments, mortgages...oy!). and then, instantaneously *POOF* you become a grown-up about the whole situation, being all practical and responsible.  but, in the meantime, we're content in our 2nd floor apartment that gets natural light only in the spring and summer, that has old squeaky floors and a fire escape large enough for growing a wee garden; that we wake up to the sound of buoys in new york harbor on quiet mornings, and hear ship horns blowing in the fog.  

speaking of warm weather, i'm getting a tad stoked about all the summer fruit that's going to be available soon!  there's little more that i like doing than cramming as much fresh, fruity goodness into a baked good. so today we're stuffing these chocolatey muffins with as much strawberries as they can handle.  therefore, we're calling them "healthy" because they've got strawberries and raw cacao powder in them - two powerhouse antioxidants!  speaking of antioxidants and baked goods, melissa, from the faux martha, had me dying the other day when she referred to her cacao nib scones as protein antioxidant scones - a title reserved for days when she's feeling guilty about them - i'm totally with this smart lady!  speaking of "healthy" my girl edlyn, over at egeedee, posted this drool-worthy spring-y socca with a walnut pesto! and this rye bread frittata by phi, from princess tofu, is super stunning!  also! you can't post a muffin recipe without including a classic dusty muffin skit!  cheers, all!

strawberry-oat cacao muffins (gluten + dairy free)

| makes 12 muffins |


  • 3/4 cup brown rice flour
  • 1/2 cup oat flour
  • 1/4 cup almond flour
  • 1/2 cup raw cacao powder 
  • 1/2 cup coconut palm sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • 3/4 cup full-fat coconut milk
  • 2 large free-range eggs
  • 1/2 cup vegetable oil or olive oil
  • 1 teaspoon pure vanilla extract
  • 1/4 pound fresh strawberries, cut into small chunks


  • preheat oven to 350Β° and line a muffin tin with 10 liners
  • in a large bowl, combine the dry ingredients with a whisk.  in another large bowl, combine the coconut milk, eggs, oil, and vanilla; add the wet ingredients to the dry and mix until combined
  • using a tablespoon measure, fill the muffin liners up about half way; distribute strawberry chunks and cover with remaining batter (batter should reach 3/4 of the way up the muffin liner).  top each muffin with leftover strawberry chunks
  • transfer muffins to oven and bake for 22-25 minutes, until a cake tester comes out clean
  • transfer muffin tin to a rack; allow to cool 20 minutes, then remove muffins and allow them to cool completely 
  • muffins can be stored at room temp. in an airtight container for 3-4 days