Coco Pops Granola

This post is devoted to all the children out there (and playful adults) who eat chocolate covered cereals just so their milk will turn into cold cocoa!

coco pops granola in a bowl next to a pile of granola

As we established in this post, I was never a big chocolate fan. But the one thing I really hated as a child is eating Coco Pops, cause it just turned my milk into a chocolate drink.

coco pops granola ingredients

Well, I'm not a child anymore and as you can imagine we don't keep store-bought sugary cereal in our pantry, but we do love granola!

coco pops granola in a ceramic bowl

Our go-to granola recipe is this classic version, but every once in a while we like to change things up!

We like to refer to this granola recipe as the healthy version of Coco Pops. The flavor is very similar (if we recall correctly.. haha it's been quite a while) and the texture is very similar but it's made from oats and not rice puffs, it's refined-sugar free and contains only natural ingredients! Oh, and you're probably wondering what about the milk? Well, homemade almond milk is HEAVEN even when turned into cocoa-milk!

holding a spoon in a bowl of coco pops granola
spreading coco pops granola

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Recipe

Prep Time
5 minutes
Bake Time
20 minutes
Difficulty
Servings:
8

Ingredients

  • 3.5 cups rolled oats
  • 2 tbsp raw cacao powder
  • 0.5 cup raw coconut chips
  • 0.75 tsp Himalayan salt
  • 0.25 cup melted coconut oil
  • 0.5 cup maple syrup / date syrup / honey
  • 0.5 cup dried mulberries
  • 0.25 cup raw cacao nibs

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Instructions

  1. Preheat the oven to 340°F (170°C).

  2. In a large mixing bowl, combine the oats, cacao powder, coconut and salt. Add the coconut oil and sweetener of choice and give everything a good toss until it’s evenly mixed.

  3. Spread the mixture on a baking sheet lined with parchment paper and create an even thin layer.

  4. Bake for 15 minutes. Remove from the oven and give the mixture a thorough stir.

  5. Reduce the heat to 300°F (150°C) and pop in the oven for an additional 5 minutes. Remove from the oven, mix thoroughly and place back in the oven for 5 minutes, keeping a close eye on the granola and making sure it doesn’t burn (it is harder to tell with this recipe because everything is covered in dark cacao color).

  6. Remove from the oven, transfer it to a wire rack and mix in the mulberries and cacao nibs.

  7. Let the granola cool down for about 20 minutes before serving/transferring it to an air-tight container.

  8. Enjoy with almond milk / a smoothie bowl or just snack straight from the jar.

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