COCO PUFFS

This is a great, easy alternative to overly sweet store-bought cereal. The coconut-cocoa-honey combo makes plain whole-grain puffs just chocolatey enough and irresistibly crisp. Adults will enjoy this cereal as much as kids do.

TIPS:

•  Puffs of all types taste good here. Just make sure they’re light and airy ones, not hard, slightly inflated grains. I like Kashi 7 Whole Grain Puffs.

•  Large flakes of coconut taste best here, but smaller strips work as well.

makes about 3½ cups

dairy-free, no eggs, no nuts

• 2 tablespoons solid virgin coconut oil
• 3 tablespoons unsweetened cocoa powder
• ¼ cup (85 g) runny mild honey
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 3 cups (92 g) unsweetened puffed whole-grain cereal
• ½ cup (47 g) unsweetened coconut flakes

1. Position a rack in the center of the oven and preheat to 300°F. Line a half sheet pan with parchment paper.

2. Whisk the coconut oil, cocoa powder, honey, and salt in a large saucepan over medium-low heat until smooth. Remove from the heat and whisk in the vanilla. Gently fold in the cereal and coconut until evenly coated. Try to not break up the coconut flakes. Spread the mixture in the prepared pan in an even layer all the way to the edges.

3. Bake until the puffs are a darker brown, about 25 minutes.

4. Cool completely on the sheet on a wire rack. If you’d like, break the puffs into smaller clumps.

MAKE AHEAD

The puffs will keep at room temperature for up to 1 week or in the freezer for up to 2 months.