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Cocoa Caramel Crunch Cereal — Chocolatey Caramel Breakfast Crisp

This cocoa caramel crunch cereal is a delicious pantry staple that’s perfect for quick breakfasts and snacks.

Lately I’ve been testing a lot of homemade cereals because they’re easy to make and offer convenient, healthy options for busy mornings or a portable snack. This version captures that beloved Samoa cookie flavor—crunchy, sweet, with chocolate, caramel, and coconut notes. It takes a bit more time to prepare than some quick mixes, but it’s worth it and stores well for repeated use.

February often brings Girl Scout cookie season, and for those following a sugar-free, whole-foods plan like Trim Healthy Mama, resisting the usual cookies can be difficult. I used to buy cases and freeze them, but with a household full of boys they never lasted long. Creating homemade cereal recipes lets me enjoy similar flavors while staying on plan.

I recently tried a Coconut Caramel Crunch recipe and loved it as a snack and as a topping for shakes or yogurt. To better mimic the full “Samoa” experience, I added chocolate and a shortbread-like crunch. I melted stevia-sweetened baking chips and drizzled them over the cereal—baking chips keep their shape at room temperature better than thin chocolate, which helps the finished cereal stay crisp.

Ways I use this Coco Caramel Crunch to follow Trim Healthy Mama

  • Half a cup with almond milk as a cereal
  • Sprinkled on or mixed into 0% Greek yogurt
  • Pressed and baked into crispy cookies

Sugar-Free Coco Caramel Crunch Cereal

Ingredients:
½ cup whey protein powder
½ cup oat fiber
1/3 cup sweetener (Super Sweet Blend or choice of sweetener)
¼ cup plus 2 tbsp coconut oil, melted
1 teaspoon almond or vanilla extract
3 tablespoons water
1 batch coconut caramel crunch topping
1 batch stevia-sweetened chocolate chips, melted for drizzling
 
Directions:
Preheat oven to 350°F (175°C).
Combine whey protein, oat fiber, and sweetener in a bowl and mix well.
Use a fork to stir the dry mix while adding the melted coconut oil in a gentle stream until it forms loose crumbs.
Stir in the extract and water until the mixture resembles coarse crumbs, then spread evenly on a baking sheet.
Bake until golden, about 20 minutes, watching closely so it doesn’t brown too much.
Remove from the oven, mix in the coconut caramel crunch topping, and drizzle with the melted chocolate chips. Cool completely to set the chocolate.
Store in the refrigerator to keep the chocolate stable and the cereal crisp.

 

Sugar-Free Coco Caramel Crunch Cereal
 
Recipe Type: Cereal
Author: Judy Witherby
A “Samoa”-inspired, low-carb cereal and granola option suitable for Trim Healthy Mama and low-carb plans.
Ingredients
  • ½ cup whey protein powder
  • ½ cup oat fiber
  • 1/3 cup sweetener (Super Sweet Blend or choice)
  • ¼ cup + 2 tbsp coconut oil, melted
  • 1 tsp almond or vanilla extract
  • 3 tbsp water
  • 1 batch coconut caramel crunch topping
  • 1 batch stevia-sweetened chocolate chips, melted
Instructions
  1. Preheat oven to 350°F (175°C).
  2. Blend whey, oat fiber, and sweetener.
  3. Stir dry ingredients while adding melted coconut oil until loose crumbs form.
  4. Add extract and water, spread onto a baking sheet, and bake about 20 minutes until golden.
  5. Cool, combine with the coconut caramel topping, drizzle with melted chocolate, and store in the refrigerator so the chocolate remains stable.
 
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