Biscoff cereal
Pretty simple this one. Could say it speaks for itself.
Biscoff cereal
- Vegetarian
- Can be made vegan
- Can be made GF
Ingredients
Method
- Preheat the oven to 180°C
- Melt your biscoff
- In a big bowl, mix the cereal and biscoff well with your hand until all are coated
- Bake on a baking tray for 12-15 mins until the cereal are niiiice and crispy
- Leave to cool, serve as they are, on yogurt or with milk - you could even have these as an oat topper/ smoothie topper.
What you end up with
Clusters, not loose cereal. The Biscoff melts into the puffs, then the oven dries it out so it sets crisp rather than sticky. Straight out of the oven it will still feel soft - that is normal, and it firms up completely as it cools.
Why it goes in the oven at all
You could stir melted Biscoff through cereal and eat it immediately, and it would be pleasant and slightly claggy. The fifteen minutes in the oven drives off enough moisture that the coating turns to a shell. That is the whole difference between this and a bowl of sticky cereal.
Cereal choices
Puffed wheat is what is used here and it holds its shape well. Puffed rice gives a lighter, snappier cluster. Puffed millet or quinoa are smaller and clump into more of a granola texture, which is lovely on yogurt. Avoid anything already heavily sweetened or you will not taste the Biscoff.
Storage
Airtight, at room temperature, and it stays crisp for about a week. Do not refrigerate it - the fridge will soften the coating. If it does lose its snap, five minutes back in a warm oven brings it round.
Ways to use it
Straight from the jar, obviously. Otherwise it is very good scattered over yogurt, on top of overnight oats for texture, or crushed over ice cream.
