Crunchy Clustery Cocoa Puffs_small

Crunchy Clustery Cocoa Puffs Recipe

This is a delicious alternative to a well-known breakfast cereal, but my version has the added benefit of protein, healthy fats, fibre and a bundle of nutrients.

Serves: 8–10

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Crunchy Clustery Cocoa Puffs Recipe

By: Meg Thompson

This is a more delicious and nutritious alternative to a well-known breakfast cereal. Can you guess which cereal?


Servings

Prep time

Cook time

Recipe


Ingredients

  • ½ cup almond butter
  • ¼ cup rice-malt syrup
  • 1–2 tbsp maple syrup
  • ¼ tsp sea salt
  • ½ tsp vanilla
  • 1 cup buckwheat
  • ½ cup almonds, roughly chopped
  • 1½ cups brown-rice puffs (or millet or quinoa puffs)
  • 1 cup desiccated coconut
  • ½ cup raw cacao powder

Method


  • Preheat oven to 150°C.
  • Combine almond butter, rice-malt syrup, maple syrup, sea salt and vanilla in large bowl.
  • Add remaining ingredients and mix well to combine — I find this easiest using my hands — to make sure everything is coated.
  • Line baking tray with baking paper and spread mix on top.
  • Transfer to oven and bake for 15–20 mins until nuts and coconut are just starting to brown.
  • Remove from oven and allow to cool completely.
  • Keep in airtight jar.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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