I have battled with the cereal Isle and children for many years. My problem is the standard of ingredients of most children’s cereal. I’m not a purist but I resent buying expensive sugar/glucose laced cereal that has very little nutrition in it. Cocoa Crunch is an alternative cereal that ticks the boxes for Maisie and I. Give it a go and let me know how it goes down in your household.
You will need
250g (9ozs) sugar
100ml (3½ fl oz) water
50ml (2fl oz) vegetable oil
75g (3ozs) good quality milk chocolate preferably 34% cocoa solids, chopped
2 tsps honey
375g (13ozs) oats
110g (4ozs) Rice Crispies (or puffed rice cereal)
12g (1oz) desiccated coconut
30g (1oz) cocoa powder
How to make your Cocoa Crunch
- Preheat the oven to 180°c/350°f/ gasmark4.
- Line a large baking tray (or two smaller ones) with greaseproof paper or baking parchment.
- Melt the sugar in the water over a low heat to make a syrup without caramelising it. Do not stir or disturb the sugar and water mixture at all while it is melting. Take off the heat and allow to cool until warm and then melt the vegetable oil and chocolate in the syrup, add the honey and mix well.
- In a large bowl mix together the oats, Rice Crispies, coconut and cocoa together. Add the syrup mixture to the dry ingredients and mix thoroughly. Spread the mixture on to the prepared baking tray to a thickness of about 1cm (½inch).
- Bake for about 35-40 minutes, and using a fork, turn the Cocoa Crunch regularly. Be careful not to crush it into fine crumbs though; it should remain as chunks, like a granola.
- It is better to under cook the Cocoa Crunch as it can burn easily, especially around the sides of the baking tray, so do watch it carefully.
- Leave to cool. Once completely cool store in an air tight container. I use glass storage jars…because they look nice and if I’m completely honest with you, I like to see that jar on the shelf and know that I won the cereal isle battle!