Today I am sharing a paleo cereal recipe that was inspired by this cereal recipe that I posted months ago. Although I made some major modifications by cutting out the eggs, decreasing the added sweetener and using bananas instead, adding some coconut milk and coconut flour. And I am pretty pleased with how this one turned out I must admit. This is not only a great breakfast option, but works well for snacks as well. Add it to some mixed nuts and dried fruit for a paleo friendly trail mix option. Or add nut milk or coconut milk, top with some fresh fruit and eat it for breakfast. Or just snack on it plain. This recipe only lasted a few days in my fridge before I had eaten the entire batch so if your taste buds are anything like mine you should enjoy it! Plus this one is nut free, dairy free, egg free and compatible with both the SCD and GAPS diets. So it should be able to please all of your dietary needs!
I really hope you like this one! I would love to hear what you think of it. And as always I would be thrilled if you stopped by my social media pages on Instagram, Facebook, Pinterest and Twitter.
Banana Coconut Crunch Cereal
Ingredients
- 1 1/2 cups raw sunflower seeds (or pumpkin seeds)
- 1 1/2 cups finely shredded coconut
- 1/4 cup coconut flour
- 1 cup pureed ripe bananas (~2 large bananas)
- 1/4 cup coconut milk
- 2 tablespoon honey
- 2 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- pinch sea salt
Instructions
- Preheat your oven to 350F.
- Place the sunflower seeds and shredded coconut into your food processor and process until you have a fine flour.
- Transfer the flour mixture to a large bowl and add the remaining ingredients. Stir everything well until you have a smooth dough.
- Line 2 baking sheets with parchment paper.
- Transfer half the dough to each baking sheet and cover with another piece of parchment paper.
- Using a rolling pin, roll the dough until it is about 3-4mm thick.
- Using a knife, cut 1 inch squares into the dough.
- Place in the oven and bake for 24-28 minutes (NOTE: if you are like me and don't roll the dough evenly, the edges may cook quicker so I recommended checking at 20 minutes and taking out the edge pieces if they are browning).
- Remove from oven and allow them to cool to crisp up. Then serve and enjoy!
Notes
- Store this cereal in the fridge in an air tight container for up to 7 days. Because of the bananas it may turn a slight green colour. Don't be alarmed it is still okay to eat!
- This cereal freezes really well.
- Nutritional values are an estimate and will vary depending on the exact ingredients used and your specific serving size.
Linda C
I absolutely love these banana coconut crunch cereal "cookies". As soon as I run out of them, I have to make more. I eat them more as a snack, but occasionally as a cereal. They have just the right amount of sweetness without being over-the-top sweet.One question, does coconut milk necessarily mean the full-fat kind in a can or can other milks be substituted for the coconut milk?Thank you for sharing this yumminess.
Erin Carter
Hey Linda!I am so thrilled you love the recipe! It's one of my favourites as well. And yes the coconut milk I am referring to is the full fat kind that you get in a can. I have never tried the recipe with any other type of milk so you are welcome to try I just can't guarantee it will turn out the same way. Thanks for reading!
Kathy
Hi. Any idea of the calorie count for this recipe? Total is fine—I’ll divide by how many I wind up with. My family LOVE these!!
Thanks
Kathy S
Erin Carter
I haven't done the calculations but there are many online calculators that you could use if you like.
Amber
Hello there! I’m curious if this recipe would work while replacing the sunflower seeds with almond flour??
Erin Carter
I've personally never tried that so I really can't say for sure. If you try it please let me know if it works.