Cocoa Puffs

In a small saucepan, combine the sugar, water, cocoa powder and salt. Heat on medium low, stirring constantly, just until the cocoa powder is dissolved and the syrup is smooth.
In a large bowl combine the Puffs, chocolate syrup and salt. Toss well, using the back of a spatula to spread the syrup and ensure even coating.
Line a baking sheet with parchment paper and spread the puffs across it in an even layer, making sure they touch as little as possible. They will stick together so make sure they are spread out.
Bake on convection at 325 for 5 minutes. The cereal will still be soft when taken out but will crisp up as it cools.
Cool completely and store in an airtight container.

Tips for success

Cereal is one of my favorite ways to start the day and once I discovered how easy it is too make there was no going back! Not to mention its free of preservatives and high fructose corn syrup unlike store bought!

Puffs. I buy Nature's Path Organic Kamut Puffs through Azure Standard because they are cheaper but they are also available on Amazon.
Gluten Free. Alternatively you can use Puffed Rice for a gluten free option.

Step by Step

Combining the ingredients

In a small saucepan, combine the sugar, water, cocoa powder and salt. Heat on medium low, stirring constantly, just until the cocoa powder is dissolved and the syrup is smooth. There is no need to bring it to a boil as we are just dissolving the cocoa powder. You can also do this in the microwave, stirring every 15 seconds until the syrup is smooth.

In a large bowl combine the Kamut Puffs, chocolate syrup and salt. Toss well, using the back of a spatula to spread the syrup and ensure even coating. Alternatively, you can use a large container or bowl with a lid. Combine the ingredients, cover and shake until all the puffs are coated evenly.

Line a baking sheet with parchment paper and spread the puffs across it in an even layer, making sure they touch as little as possible. They will stick together so make sure they are spread out.

Baking

Bake on convection at 325 for 5 minutes. The cereal will still be soft when taken out but will crisp up as it cools.

Cool completely before pouring it into an air tight container. I use the parchment as a sling to lift and funnel the cereal into the container.