Cheerios, peanut butter, honey, and chocolate chips.
It’s “healthy” because refined sugar is replaced with honey (refined sugar is the devil).
It’s “unhealthy” because it has lots of chocolate and because the peanut butter’s contents are questionable. See my notes.
I say it’s better than eating a Twinkie, so dive in. Nom nom!
I can’t remember where I found the original recipe, so I just googled “peanut butter Cheerios” and BOOM. Here’s a replica on Healthy Food for Living.
My version is jazzed up with a proper chocolate tie and extra Cheerios to boot.
After all, anything sans chocolate is hardly proper.
Gooey Peanut Butter Chocolate Cheerios
5 cups toasted whole grain oats cereal (AKA Cheerios)
1/2 cup smooth peanut butter
1/2 cup honey, raw and unfiltered (I bought mine from my wedding venue’s restaurant)
1/2 cup semi-sweet chocolate chips
- Measure out the cereal in a large bow. Set aside.
- In a microwave-safe bowl, combine the honey and peanut butter. Microwave the mixture on high for 20 seconds. Stir. Cook another 20 seconds. Stir. If your mix isn’t melted, continue cooking, 10 seconds at a time, until it’s smooth (see pictures below).
- Dump the chocolate chips into the honey/PB mixture and stir to incorporate. The heat of the honey/PB mixture should suffice to fully melt the chips. Just! Keep! Stirring! If you’re not satisfied, I suppose you could microwave the chocolate/honey/PB for 10 more seconds.
- Retrieve the set-aside cereal and pour your melted mixture all over it.
- Stir with a spatula until each and every O is covered in gooey deliciousness.
- Grab a fork (better spearing power) and dig in. OR, press the heavenly goodness into an 8 x 8 pan and flatten with a spatula/plastic-baggie-gloved hand. Cut into squares and serve.
**There is massive flexibility in this recipe. For example, the semi-sweet chips: you may substitute these with milk chocolate chips, white chocolate chips, peanut butter chips, cinnamon chips, butterscotch chips…any kind will do. If you try something different, please let me know how it turned out by leaving me a comment! If you create any variation of this, tweet a pic at me!
**I used JIF Creamy Peanut Butter. I know it’s not organic, and I know there might be spider legs in it. Don’t care! Feel free to use crunchy peanut butter (like the original recipe), or natural peanut butter. I think any nut butter will work here (almond, sunflower seed, etc.). I’ve made my own homemade peanut butter before by grinding roasted, unsalted peanuts in my adorable food processor until they turned into grainy peanut butter. It was delish! Please note, though, that all-natural peanut butter is less viscous than JIF, so using it may result is a thinner chocolate mixture. Since my final product is immediately shoveled into my mouth, the liquidity of the chocolate coating doesn’t matter to me.
**Buy raw, unfiltered honey! Those little bees do a lot of regurgitating to bring it to your table; thank them by eating it in raw form. Filtered honey lacks the pollen (and thus the microbial benefits of pollen) found in raw honey. And, sometimes, you can’t tell how processed your honey really is, which means it might be totally devoid of all its amazing health benefits. Buy raw honey.
**Honey may be replaced with an equal amount of 100% pure maple syrup. The two are interchangeable in most recipes. *whispering* I was 1/8 cup short on honey, so I filled the rest of the cup with 100% pure maple syrup. Best batch yet!
Try this ridiculously easy recipe and tell me how it turned out in the comments!