Skip to Content

Paleo Cinnamon Cereal

Sharing is caring!

This post contains affiliate links. Click here to read my affiliate policy.

Last Updated on December 6, 2020

I was looking through my cookbook Paleo Eats and it just dawned on me that I hadn't share the recipe for Paleo Coconut Cinnamon Cereal on my blog. Duh!

 

I was looking through my cookbook Paleo Eats and it just dawned on me that I hadn’t share the recipe for Paleo Coconut Cinnamon Cereal on my blog. Duh!

This recipe is an upgraded version of my Paleo Cinnamon Toast Crunch recipe and seriously, you won’t believe how easy and delicious this recipe is to make.  I also filmed a cooking video showing how to make this amazing paleo cereal.

This recipe is hands down my favorite  and easy paleo breakfast recipe from my cookbook Paleo Eats.  I’ve heard from many mom’s it also make the perfect on the go snack for their kiddos. 

 

Paleo Coconut Cinnamon Cereal
Yield: 4

Paleo Coconut Cinnamon Cereal

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 cup unsweetened shredded coconut
  • ½ cup raw sunflower seeds
  • 1 tablespoon ground cinnamon power
  • ¼ teaspoon sea salt
  • ¼ cup B grade maple syrup
  • 1 large egg
  • ½ teaspoon coconut oil, melted

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Place the coconut shreds and sunflower seeds in a food processor and grind for 30 seconds.
  3. Add the cinnamon, salt, maple syrup, egg, and melted coconut oil and pulse until combined, about 2 minutes.
  4. Scoop the mixture onto the prepared baking sheet. Cover with a second piece of parchment paper and with a rolling pin, roll to ¼-inch thick. Remove and discard the top piece of parchment paper.
  5. With a wet knife, score the dough into 1-inch squares.
  6. Place in the oven and bake for 10 to 15 minutes, until firm to the touch. Remove from the oven and let sit on the pan for 15 minutes to allow it to crisp up.
  7. Store in an airtight jar in the refrigerator for up to 1 week.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 330Saturated Fat: 14gCholesterol: 40mgSodium: 173mgCarbohydrates: 24gFiber: 6gSugar: 14gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 

More Paleo Breakfast Recipes

Paleo Oatmeal

Low Carb Paleo Crepes

Paleo Biscuits

Paleo Pumpkin Spice Waffles

Natasha de Sousa

Saturday 26th of January 2019

Hi! In your video you say to bake for 20mins, but on the recipe it says 10-15.

Kelly Bejelly

Tuesday 26th of February 2019

I would check it in 10 to 15 minutes to more sure it's browning. It can take longer though.

Tianna

Sunday 20th of March 2016

Made this today and it is so good. Tastes just like this gluten free granola I was buying from Amazon. Now, I don't have to! I substituted pumpkin seeds for the sunflower and it turned out great. Thank you!

Kelly Bejelly

Monday 2nd of May 2016

So cool! This is a family favorite in my house too!

Skip to Recipe