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Not Quite Coco Pops

19 comments

 coco pops

Sponsored by Woolworths

I was nothing short of thrilled when I was asked to contribute to the Macro Guide to Goodness Campaign. I am honoured to be a part of a movement that encapsulates exactly what I am passionate about and what Wholefood Simply stands for.

Woolworths are using their renowned Macro brand to encourage every day Aussies to tuck into a little whole food goodness. I have long been a fan of the Macro range and when I first heard the principles behind the title I felt that I could have written them myself. The philosophy behind the well-known Macro name is to use and promote fewer, simpler ingredients that are full of nutritional goodness. Woolworths are taking this one step further by creating the Guide to Goodness Campaign that is designed to offer easy solutions to enjoying good food and a healthy lifestyle.

When people are transitioning to a whole food diet it can be daunting and it can seem dull. Often we feel that we are going to miss out, be deprived in some way or spend all of our free time hanging out in the kitchen. This needn’t be the case. The recipe that I am sharing with you today is crunchy, sweet and chocolatey. It is versatile and it is divine. It is also simple to make and you can make a large batch at once to then use in countless ways. We love it stirred through natural or coconut yoghurt, mixed with nuts and dried fruit for a delicious trail mix, eaten exactly as it is and topped with milk just as you would with traditional Coco Pops.

I hope you enjoy it too, be sure to let me know.


Not Quite Coco Pops

  • 1 cup Macro Raw Buckwheat, rinsed
  • 1 tablespoon coconut oil
  • 1 tablespoon honey*
  • 3 teaspoons cacao or cocoa
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  1. Preheat your oven to 175°C or 350°F
  2. Line a tray with baking paper.
  3. Rinse the buckwheat and set aside. Place the oil, honey, cacao or cocoa into a medium sized heat proof bowl. Very gently melt this mixture over a small saucepan of simmering water or in the microwave for 10 seconds or so. Once melted, stir until the ingredients are well combined and add in the vanilla.
  4. When the mixture is looking lovely and chocolatey, add the buckwheat and stir until the buckwheat is coated.
  5. Spread the buckwheat in a single layer on your prepared tray and sprinkle lightly with salt.
  6. Bake the Coco Pops for 7 minutes, remove from the oven and stir.
  7. Return to the oven and bake for a further 7 minutes. Stir.
  8. Bake for a final 3 minutes. Remove the Coco Pops from the oven and allow to cool completely before storing.

*you can use rice malt syrup if you prefer

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19 comments
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19 comments

Wholefood mama May 20, 2015 - 9:13 pm

Hi, this looks really yummy, and i love your recipes! I’m just wondering is the buckwheat here the same as buckwheat groats?

Reply
Bianca Slade May 21, 2015 - 5:39 pm

Yes, buckwheat groats / kernels, I have seen it called a few names.
I really appreciate your feedback and I am glad you are enjoying my little space. Be sure to keep me posted on how you are going with the recipes.

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Sarah May 20, 2015 - 9:39 pm

Can’t wait to try this! Just wondering how long this would keep for and do you keep it in the fridge? I love your recipes, thankyou 🙂

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Bianca Slade May 21, 2015 - 5:40 pm

Thank YOU!!! I am glad you are enjoying the simple things I share – I really appreciate the feedback.
I keep them in an airtight container in the cupboard and they keep well. They may stick together a bit but are easily broken up with a spoon (I like them in clusters). I hope this helps and that you enjoy the recipe. x

Reply
Tracy May 21, 2015 - 5:14 pm

Hi Bianca, I would too like to know how you store these and for how long please. I too am a big fan x

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Shona May 22, 2015 - 4:52 pm

Hey Bianca, Duh, dumb question BUT do the Buckwheat kernels puff up? They are mighty hard when raw…..

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Bianca Slade May 23, 2015 - 8:46 am

It isn’t a silly question at all. No, they do not puff up but they cook a little so are softer than raw buckwheat. I hope you enjoy them. x

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Aprilllaaa May 22, 2015 - 8:34 pm

Oh how cool is this recipe!! I LOVE buckwheats haha! Just wondering how many this serves?
Oh and also!! I’d like to know if they puff up also?

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Bianca Slade May 23, 2015 - 8:49 am

Hi, no they don’t puff up but they cook and soften, they are not hard like raw buckwheat.
I couldn’t say how many serves, we are in and out of ours constantly and it depends on how you are having it. As a cereal, with yoghurt, in a trail mix etc. There is no other bulk apart from the buckwheat so perhaps just use the 1 cup of buckwheat as your guide. Does that make sense?

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Kate May 28, 2015 - 8:24 pm

Hi, I too was unsure about the hardness of the buckwheat so I bought some but I also at the same time bought a bag of puffed millet. Was thinking of doing a batch with the millet also although perhaps I don’t need to bake them, so much as just coat them then just a few minutes in oven to dry them out?? What do you think? Or just stick with the buckwheat!????!? thanks.

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Jane July 22, 2015 - 7:59 am

Mmmmm, I just made these for breakfast. Quick, easy and yummy:-) thanks for the recipe

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Bianca Slade July 26, 2015 - 2:31 pm

Thank YOU!!! I am glad you enjoyed them. x

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Trev July 28, 2015 - 7:03 am

Hi
I tried these and I think the buckwheat has aggravated my haemorrhoids. Are there other grains that could be used like brown rice?

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Nys August 22, 2015 - 9:00 pm

Yum! Made these today with my little ones and we all loved them – even my junk food loving husband! a new breakfast staple in our house 🙂

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Bianca Slade August 28, 2015 - 11:58 am

Fabulous!!! Thank YOU. x

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Netasha January 1, 2016 - 11:21 am

How many servings does this make? Thanks

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Bianca Slade January 7, 2016 - 4:35 pm

It depends how you have it, if you have 1/4 cup with yoghurt you would get four serves.

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Kate Ferrer January 3, 2016 - 8:29 am

Can I ask, does it matter if I used buckwheat that comes dried in the plastic packet ( like rice/ pasta / quinoa etc)? I haven’t seen raw buckwheat anywhere.

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Bianca Slade January 7, 2016 - 4:37 pm

That sounds like the right buckwheat to me. Often it is called groats or kernals. x

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