‘coco pops’ style chocolate granola // gluten free, vegan

There’s something enticing about that too bright yellow box with a monkey face plastered across it. I’m talking Coco Pops. There’s something even more enticing about the catchphrase “Just like a chocolate milkshake, onlyyyy CRUNCHY!” It’s basically what crunchy peanut butter did for the spreads industry, but what puffed chocolate cereal does to milk. What’s not so enticing is that ingredients list. All that sugar, all those ‘added’ flavours, vitamins and minerals. (Shouldn’t the food we eat be good enough, pure and natural enough, to supply these on its own?) I think I have come up with a solution: Chocolate GranolaHealthy ‘Coco Pops’ Chocolate Granola, inspired by that good-old breakfast cereal of course!

I’ve decided that I really love granola. I usually stick to oat-based natural muesli but after trying a Banana Bread Granola recipe I found on Instagram I am never going back. Its crunchier and chunkier than the untoasted variety and choc-full (you see what I did there?) of only the good stuff! I was going to load it up with nuts, but unfortunately FODMAP’s says no…. So I loaded it up with superfoods instead!

So go on, try it. It’s gluten free, dairy free, soy free, nut free, vegan and low FODMAP. Best of all – it tastes just like a chocolate milkshake, onlyyy crunchy!

"Coco Pops" Chocolate Granola
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup puffed rice
  2. 1 cup buckwheat groats (raw buckinis)
  3. 1/2 cup coconut flakes
  4. 1/4 cup cacao nibs
  5. 1/4 cup chia seeds
  6. 1 tbsp cacao powder
  7. 1 1/2 tbsp rice malt syrup
  8. 3 tbsp coconut oil
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Instructions
  1. Combine all ingredients except syrup and oil in a large mixing bowl.
  2. Melt the syrup and oil together in a saucepan over low heat, or in a microwave for 30 seconds, until melted and smooth.
  3. Add the oil mixture to the dry ingredients and stir, stir, stir! It might look a bit wet, but I promise it will work out fine. Mix this really well, breaking up any sticky clumps of rice malt syrup.
  4. Spread onto a large baking tray lined with baking paper and bake in a 180C oven for 20 minutes until your kitchen smells like a hot chocolate. Allow to cool on the tray completely before transferring to a jar or airtight container. I recommend keeping it in the fridge because it not only prolongs its shelf life, but keeps the clusters nice and crunchy!
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