Chocolate Crunch Cereal

by Susan on October 11, 2012

I really like Nature’s Path Envirokidz cereal products, as many items in the line are gluten-free, and all are certified organic. I view them more as a treat than anything else, though, as a lot of their bars and cereals are also a bit high in sugar.

Take Koala Crisp, for example. It’s the Envirokidz version of Chocolate Rice Krispies, made with organic brown rice flour. I don’t think chocolate cereal of any kind, non-GMO or not, is a healthy breakfast, but Koala Crisp can be turned into some pretty awesome snacks and treats. You could use it to make the rather obvious option of krispie squares, or you can turn it into some tasty granola/snack mix like today’s adaptation of Cooking Light’s Chocolate Crunch.

This addictive stuff can be served in milk, sprinkled over yogurt or ice cream (shown in today’s post over homemade cinnamon ice cream), or simple shoved into your mouth in large handfuls on its own. Not that anyone around here would be tactless enough to go with the latter option ;)

The original recipe is gluten-free (provided you use certified GF oats), and optionally dairy-free depending on the chocolate used. Vegans could go one step further and swap maple syrup for the honey.

My tweaks clean up the recipe a bit, ditching the refined sugar and canola oil. I also used a greater ratio of Koala Crisp than oats; this doesn’t make it more nutritious, but ups the chocolate factor and allowed me to cut down on the overall amount of added sweetener. Plus it helped use up the box of cereal that I basically bought just for today’s post!

Chocolate Crunch
adapted from Cooking Light

2 cups gluten-free regular oats
2 cups Envirokidz Koala Crunch cereal
1/3 cup packed palm sugar
1/3 cup chopped raw pecans
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 cup raw honey
2 tbs. coconut oil
1 tsp. vanilla extract
1/4 cupĀ  Enjoy Life dairy-free chocolate chips
1/3 cup dried cranberries

Preheat oven to 300. Put a Silpat liner on a baking sheet, or grease it with some coconut oil.

Combine oats through cinnamon in a large bowl. Combine honey and coconut oil in a small saucepan on low; heat for 2 minutes or until thoroughly combined. Remove from heat and stir in vanilla extract and chocolate. Stir with a whisk to melt chocolate, until smooth. Pour chocolate mixture over contents of bowl.

Using either greased hands or a wooden spoon (the former works best), combine mixture until dry ingredients are well-coated. Spread out in an even layer onto prepared baking sheet.

Bake at 300 for 20 minutes, stirring halfway through. Allow to cool completely before stirring in cranberries.

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