Cereal lovers rejoice! Honey Bunches of Oats has introduced their newest flavor for the first time in five years: Honey Bunches of Oats Chocolate. Honey Bunches of Oats introduced this new flavor as a way for chocolate and cereal lovers to treat themselves.
The new cereal is the first permanent addition to the existing Honey Bunches of Oats product line in five years. It offers the same great taste and crunchy texture that fans knew and loved, but with a chocolatey twist. It’s the perfect way to kick off your morning with the deliciously rich taste of Honey Bunches of Oats Chocolate Cereal. Packed with real chocolate chips, cocoa-dusted corn flakes, and crunchy oat granola clusters, this chocolatey treat adds a fun twist to your breakfast. Enjoy it in a bowl, or get creative and use it as a tasty topping for yogurt, smoothies, or ice cream!
The oat-standing effort of Honey Bunches of Oats can be tasted in very bite.
To celebrate this cerealously exciting news, the brand partnered with pastry chef extraordinaire, Dominique Ansel, to create indulgent treats using Honey Bunches of Oats Chocolate. A true treat innovator and creator of the Cronut®, the Cookie Shot, Frozen S’more, and Blossoming Hot Chocolate, Dominique is no stranger to concocting viral-worthy delicacies. You may even say he’s a cereal entrepreneur in this sense.
As a busy chef, business owner, and dad, Ansel loves to add a touch of decadence to each day, which made him the perfect partner to celebrate the launch of Honey Bunches of Oats’ indulgent new flavor. Inspired by the new cereal, Ansel created two recipes featuring it for fans to make at home. For more details, fans were encouraged to keep an eye on his Instagram page and find the recipe below for Chocolate Baklava.
Chocolate Baklava Recipe by Dominique Ansel
Prep time: 1 hour
Cook time: 1 hour, plus 2 hours for cooling
Total time: 4 hours
Makes: 8-10 servings
MAKE THE HONEY SIMPLE SYRUP
Ingredients:
100g (1 cup) of sugar
340g (1 cup) honey
240g (2 cups) water
Equipment:
Mixing bowls
Rubber spatula
Pot
Method:
1) In a pot over medium-high heat, combine the sugar, honey, and water. Bring to a boil and
cook for a few minutes while stirring occasionally with a rubber spatula. Remove pot from
the heat and let fully cool. (Note: this can be done the day before)
MAKE THE BAKLAVA
Ingredients:
225g (2 ½ cups) Honey Bunches of Oats Chocolate Cereal
225g (2 cups) sliced almonds
50g (1/4 cup) sugar
30 sheets phyllo dough (thawed)
150g butter (10 tbsp, or 1 ¼ sticks) unsalted butter, melted
Maldon sea salt
Equipment:
8”x10” rectangular baking dish
Pastry brush
Small bowl
Method:
1) Pre-heat your oven to 175°C (350°F).
2) In a food processor, combine the Honey Bunches of Oats Chocolate cereal and sliced almonds, pulse a few times until roughly ground. Add the sugar and pulse until just incorporated.
3) Unwrap the phyllo dough (it should be thawed from frozen, but still cold). Use a sharp knife to cut the dough into rectangles to \it into the bottom of the baking dish (you’ll need 30 rectangles total).
4) Using a pastry brush, brush the base and sides of your baking dish with melted butter. Lay the first rectangle of phyllo in the base of the pan, then brush with a thin layer of melted butter. Continue until you have 10 layers of phyllo, each brushed with melted butter.
5) Sprinkle half of the cereal and nut mixture over in one even layer over the phyllo. Sprinkle a pinch of Maldon sea salt overtop. Top with another rectangle of phyllo, then brush with more melted butter. Repeat until you have another 10 layers of phyllo, each brushed with melted butter.
6) Sprinkle the remaining half of the cereal and nut mixture evenly over the phyllo, and sprinkle a pinch of Maldon sea salt. Top with another 10 layers of phyllo, each brushed with melted butter.
7) Using a sharp knife, slice the baklava into 2-inch strips, then cut the strips diagonally to create a diamond pattern.
8) Bake for about 50 minutes, or until golden brown.
9) Remove from the oven. While the baklava is still hot, pour the cooled honey simple syrup evenly overtop. Let sit for about 2 hours to allow the baklava to cool and the honey syrup to soak into the layers. Finish with more cereal sprinkled overtop and Maldon sea salt to finish.
Honey Bunches of Oats Chocolate x Dominque Ansel
