Low calorie, high protein chocolate Chex donuts with a creamy peanut butter coating and drizzle of dark chocolate. A fun, seemingly indulgent breakfast for only 120 calories each.
Let’s petition to make these happen every single morning. Especially those Monday mornings we return back to work after a long holiday weekend.
Did anyone else wake up requesting intravenous caffeine this morning? Ooomph. All aboard the struggle bus.
Growing up, I used to SHOVEL cereal in my pie-hole. It was not unusual for me to fill up my cereal bowl 2-3 times every morning (probably with at least 2 servings each round). It wasn’t because I was some starved blood hound; I just never found cereal to be that filling!! I’ve tried the Special K Protein variety, the ones loaded with half your days recommended fiber, the list goes on. It doesn’t make a difference; unless I eat 2-3 servings, I’m hungry an hour later.
But since my boyfriend likes to snack (key word, *snack) on mugs of cereal, and I enjoy it on yogurt parfaits every now and again, we do tend to keep some on hand. It’s actually a great, lower-calorie alternative to granola! Our personal favorite lately has been chocolate Chex. It’s low in calories, gluten-free and has the perfect dose of sweetness and just the right crunch.
So when I woke up Saturday morning craving some sort of fun donut (thanks, Instagram feed), a Chex topping was the obvious choice.
If you’ve been around the blog for a minute, you know I get weak in the knees over anything chocolate peanut butter. I don’t care if it’s a leaf of KALE dipped in chocolate and peanut butter. I’m ALL IN.
So, naturally, these have a light peanut butter coating (thanks to the always fabulous, PB2). The peanut butter coating acts as the glue to adhere your Chex cereal to the donuts. The chocolate drizzle on top is also 100% necessary for obvious reasons.
What else could a texture-loving-donut-obsessed-chocolate PB-fan need? NOT A THING.
I just want to stick my head through the donut hole and chew my way out.
- ½ cup oat flour (use certified GF oat flour if making gluten-free)
- 3 tbsp protein powder of choice (I used Sunwarrior chocolate protein)
- 2 tbsp coconut flour
- 2 tbsp unsweetened cocoa powder (I used Hershey's)
- 1 large egg + 1 egg white, whisked
- ¾ cup unsweetened almond milk (sub for milk of choice)
- 1 tsp Stevia or granulated sweetener of choice
- ½ tsp baking powder
- ***Topping***
- 4 tbsp PB2 (powdered peanut butter)
- 1 tbsp + 1-2 tsp water - may need more if peanut butter is still too pasty
- ¾ cup chocolate Chex cereal
- 1 tbsp dark chocolate chips
- ½ tsp coconut oil
- Preheat oven to 350 degrees F and grease a 6-mold donut pan with non-stick cooking spray
- Combine all donut ingredients in a large bowl and mix to combine. Spoon evenly into donut molds and bake for 10-12 minutes. Once cool enough to handle, transfer donuts to a wire rack with a paper towel placed underneath.
- Mix PB2 and water in a wide bowl. The mix should be much thinner than traditional peanut butter. Place the donuts face-down in the bowl of PB2 "frosting" to create a thin coating on the outside. Repeat with all 6 donuts and place back on wire rack.
- Place Chex cereal in a Ziploc bag and lightly crush (I just used my hands). Drizzle crushed Chex cereal evenly on top of donuts.
- Place chocolate chips and coconut oil in a small, microwave-safe bowl. Microwave for 20-30 seconds, until melted. Mix until smooth.
- Using a small spoon, dip spoon in melted chocolate and lightly drizzle over donuts, using a back and forth motion. Serve!
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