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

1. Preheat the oven to 180°c/350°f/ gasmark4.
2. Line a large baking tray (or two smaller ones) with greaseproof paper or baking parchment.
3. 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.
4. 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).
5. 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.
6. 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.
7. 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!