Do you guys remember choc bitz? You use to get them from woolies and they had a cartoon cow on the box?! It use to be my absolute favourite Cereal, but let’s get real, it’s not the healthiest way to start your day!
I can’t believe it’s taken me this long to come to my senses, but I’ve realised I need to recreate a more grown up, vegan version. So I’ve been working on one that’s refined sugar free, a little more gourmet and a whole lot healthier for you! It’s literally the easiest recipe too, all you need is a scale and a very large bowl, which you will then be weighing all your ingredients into, stirring and then spreading the mixture out onto a baking tray before popping into the oven.
For those of you that don’t know what choc bitz are, it’s a muesli studded with white and milk chocolate chips, and who doesn’t love sneaking a bit of chocolate into their mornings? One of the ways I’ve made my version healthier is by using half chocolate chips/half cacao nibs, as well as using apple purée so there is less need for a large quantity of oil or extra sugar. I’m a big believer in starting your day right, and for me that means a meal that nourishes.. So you’ll see I’ve added a few different types of nuts and seeds to the mix, they are loaded with protein, high amounts of beneficial fats and antioxidants, plus of course their taste and texture takes this muesli to the next level!
My husband is such a big fan of these choc Bitz, he asked if we could have it for dinner, and who am I to disagree! They are great as a quick snack on their own, served with almond milk, or make a great topping for your smoothie and oat bowl! The recipe makes a small batch that should last you about a week, so feel free to double the recipe if your a bigger family (just remember to spread the mixture out over two large baking trays in that case)
Vegan Choc Bitz
- 280 g oats
- 80 g sesame seeds
- 80 g sunflower seeds
- 100 g roughely chopped macadamia nuts
- 50 g roughely chopped whole almonds
- 100 g apple purée (I just use baby food)
- 50 g coconut or brown sugar
- 70 g sunny hunny/rice malt or golden syrup
- 1 tbsp melted coconut oil
- 1 tsp vanilla
- 1 tbsp cinnamon
- 1/3 cup chocolate chips
- 1/3 cup cacao nibs (or just add more chocolate chips)
- 1/2 cup chopped coconut flakes
- Preheat oven to 170 c.
- Using a spatula, mix everything except the chocolate chips, cacao nibs and coconut flakes together in a large mixing bowl.
- Spread the mixture out onto a large baking tray.
- Bake for 20- 30 minutes. We want it to get evenly toasted, so check in on it every 10 minutes, and stir to redistribute evenly.
- Remove from oven and allow to cool completely (it will crisp up as it’s cooling) before adding the cacao nibs, chocolate chips and coconut flakes.
- Store in an airtight container or jar and enjoy for breakfast or as a healthy snack!