Coco Not Pops (Grain Free Breakfast Cereal)
Snap! Crackle! Pop!
The old slogan for Rice Bubbles should’ve been “Sugar! Fatty liver! Diabetes!” Doesn’t really have the same ring to it though does it?
It’s been years since I’ve allowed myself to eat Rice Bubbles or Coco Pops so I thought it was time for a new breakfast creation that’s healthy and gives the commercial sugary cereals a run for their money.
Move over Coco Pops!
Gone are the days of eating sugary cereals for breakfast. And it’s not JUST the kiddie cereals we put in front of our children, even the adult varieties such as Special K are full of sugar.
Remember the Special K TV commercial “Short skirts are back.” Yes well I’m fairly certain that woman in the red skirt hardly ever ate Special K and if she did, she is probably well on her way to developing diabetes.
No matter what the marketing promises, bowls of refined sugary processed puffs offer next to no nutrition whatsoever. From now on when you think breakfast cereal, think processed and think sugar and then think…what else can I eat that offers me more nutrition? You could probably eat the cereal box if came in and get more nutrition!
Here’s my version of coco pops. It’s full of chocolate crunch, flavour and contains no artificial ingredients. It contains healthy fats and protein but it still has some sugar from the honey so make sure you only have that one bowl or perhaps try reducing the honey quantity in the recipe. If you prefer fructose free, then swap the honey for Rice Malt Syrup – but remember that even rice malt is highly processed.
Just like a chocolate milkshake… only it’s good for you! 🙂
Good luck only having only one bowl! Its delicious!
- 3 Tablespoon Butter, melted
- 1/3 Cup Chia Seeds
- 2 Cup Mixed Nuts (chop roughly) *I used half macadamia, walnuts and almonds)
- 1 tsp Cinnamon
- 1/3 Cup Honey (or rice malt syrup)
- 1 Cup Shredded Coconut or coconut flakes, unsweetened
- 1/3 Cup Cacao Powder
- 1/3 Cup Mixed Seeds (such as pepitas, linseed)
- 1. Mix ingredients
- 2. Place on tray and spread out flat
- 3. Bake in preheated oven 170 degrees celsius, for 10-12 minutes
- 4. Remove, cool, store air tight container
- 5. Serve with Greek Full Fat Yoghurt
- Serve with chilled yoghurt or even on its own. Each serve has about 14g protein and about the same of sugar. You can store this for a couple weeks.