Chocolate crunchy cereal

Method

Preheat the oven to 140 °C and line a baking sheet with parchment paper.
Melt the bionella or samba in a water bath.
Meanwhile, coarsely chop the hazelnuts and place in a bowl with oatmeal and cocoa powder.
Add maple syrup and liquid bionella or samba and mix everything together well.
Spread the mixture on the baking paper and bake in the oven for about 40 minutes. Turn every 10 minutes.
Let the crunchy cereal cool down and, if necessary, refine it with chocolate chips. Store in airtight glass or a storage jar.