(As a child, coco pops was not a staple in our household but I do remember having them at buffet breakfasts and on holidays and i’m not going to lie - it was a CORE nostalgic memory.
The crunchiness… the chocolate milk leftover in the bowl all while watching RAGE and video hits. Well…my kids tried Coco Pops for the first time at a hotel buffet breakfast and now of course they can’t stop talking about them.
So…these are my pimped up choc pops. I added cashew butter, ghee, oats and Immune protein (which is loaded with zinc, vitamin D, magnesium, and tryptophan). I still prioritise whole foods but these are a fun protein packed backup for those mornings when you need a win.
Your children will ABSOLUTELY Love them and i also often add hemp seeds into the mix but didn’t have any in the cupboard for this batch.
Perfect for lunchboxes, after‑school snacks, or a quick afternoon pick‑me‑up.
🛒 Ingredients
- 3 ½ cups organic brown rice puffs
- 3 tbsp ghee
- 2 tbsp pure maple syrup
- ¼ cup cashew butter
- 1 cup organic oats
- 4 tbsp Kid’s Immune Protein (cacao) (note* I am yet to trial a substitute but you could try 1 tbsp collagen + 2.5 tbsp cacao or cocoa powder + 1 tbsp maple syrup for extra sweetness. Taste the mixture once adding and see if it needs more cacao or sweetener)
👩🍳 Method
- Preheat oven to 170 °C. Line a large baking tray with baking paper.
- Mix the dry: In a large bowl, combine rice puffs, oats and Kid’s Immune Protein.
- Melt the wet: In a small saucepan over low heat, whisk together ghee, maple syrup and cashew butter until smooth. (Microwave option: heat in a microwave‑safe bowl in short bursts, then whisk.)
- Combine: Pour the warm mixture over the dry ingredients and stir until evenly coated. Mixture shouldn't be saturated but lightly coated. Add more wet mixture if needed or more rice puffs if mixture appears too wet. Adjust to taste (more maple if you have a sweet tooth, more cashew butter & rice puffs if it's too sweet).
- Bake: Spread the mixture in an even layer on the prepared tray. Bake for 20–25 minutes, or until golden and crispy.
- Cool & store: Allow to cool completely. Store in an airtight container for 3–7 days (if they last that long!).
Tips: Sprinkle over cacao nibs, hemp seeds or shredded coconut before baking for extra crunch. Nut‑free swap: use sunflower seed butter. Gluten‑free: choose certified GF oats.
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