When was the last time you had a bowl of Coco Pops? If ever there is a food that yells “I’m a kid” it’s sugary breakfast cereals – Coco Pops, Fruit Loops, Frosties, Choco’s ….


Coco pops which is made from puffed rice coated in cocoa (or if you buy it from your grocery store, a chocolate flavouring) is the easiest breakfast cereal to recreate. From the rich cocoa flavour, to the crispyness of each puffed grain, down to turning your milk into a chocolate drink, this homemade healthier coco pops is the real deal.


Depending on what type of cocoa powder you use, you’re going to get varying degrees of chocolate richness. The raw cacao powders (like Health Food Whole Connections), yield a darker richer flavour; whilst your regular cocoa powder (like Cadburry’s) is going to yield a sweeter chocolatey flavour.


I added a teaspoon of Macca to this, but it is barely detectable and can be left out if you don’t have it on hand or prefer not to. If you do use it, it adds a little more nutrients but doesn’t alter the success of the recipe.


Take care when cooking it – you want a crisp result, not burnt, and these Coco Pops bake fast.


The recipe is naturally gluten free and vegan, and goes perfectly with almond milk.


How to Make Homemade Healthier Coco Pops

Recreate your childhood cereal favorites with this healthier homemade Coco Pops recipe. This recipe is gluten free, vegan and is best served with cold milk!
Course: Snacks
Dietary: Gluten Free, Nut Free, Vegan
Servings: 4 cups


  • 4 cups puffed brown rice
  • 1/4 cup rice syrup
  • 1/3 cup coconut oil
  • 4 tsp cocoa
  • 1 tsp maca powder optional


  • Preheat the oven to 150°C and line a baking tray with baking paper.
  • Add the puffed brown rice to a medium mixing bowl.
  • Combine rice syrup and coconut oil in a pan and melt over a low heat. Once melted, add in cocoa powder and maca powder (if using) and stir to combine.
  • Pour the cocoa mixture over the puffed rice and stir to coat. I used my hands to mix – you want to make sure each puffed rice grain is coated with chocolate.
  • Spread the coated puffed rice on the lined baking sheet, as spread out as possible.
  • Bake for 4 minutes, half way through turn the pan around and toss the puffed rice for even baking.
  • Allow to cool (the puffed rice hardens as it cools) and then transfer it to an air tight jar. They will keep at room temperature for up to 2 weeks.
  • Serve with milk!


How to Make Homemade Healthier Coco Pops





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