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Home / Course / Breakfast / Banana Coconut Crunch Cereal

Banana Coconut Crunch Cereal

June 22, 2015 6 Comments

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Today I am sharing a paleo cereal recipe that was inspired by this 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.

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Banana Coconut Crunch Cereal

This paleo banana coconut crunch cereal is a delicious, healthy, grain free cereal. Serve it with your favorite milk for the ultimate breakfast.

Course Breakfast
Cuisine American
Keyword grain free cereal, homemade cereal, paleo cereal
Prep Time 10 minutes
Cook Time 25 minutes
Servings 16
Calories 178 kcal

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 tbsp honey
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • pinch sea salt

Instructions

  1. Preheat your oven to 350F.

  2. Place the sunflower seeds and shredded coconut into your food processor and process until you have a fine flour.

  3. Transfer the flour mixture to a large bowl and add the remaining ingredients. Stir everything well until you have a smooth dough.

  4. Line 2 baking sheets with parchment paper.

  5. Transfer half the dough to each baking sheet and cover with another piece of parchment paper.

  6. Using a rolling pin, roll the dough until it is about 3-4mm thick.

  7. Using a knife, cut 1 inch squares into the dough.

  8. 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).

  9. Remove from oven and allow them to cool to crisp up. Then serve and enjoy!

Recipe Notes

  1. 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!
  2. This cereal freezes really well. 
  3. Nutritional values are an estimate and will vary depending on the exact ingredients used and your specific serving size. 
Nutrition Facts
Banana Coconut Crunch Cereal
Amount Per Serving
Calories 178 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 43mg2%
Potassium 173mg5%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 13IU0%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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Reader Interactions

Comments

  1. Linda C

    May 26, 2018 at 3:11 pm

    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.

    Reply
    • Erin Carter

      May 26, 2018 at 9:07 pm

      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!

      Reply
  2. Kathy

    June 20, 2021 at 2:34 pm

    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

    Reply
    • Erin Carter

      July 31, 2021 at 3:17 pm

      I haven’t done the calculations but there are many online calculators that you could use if you like.

      Reply
  3. Amber

    July 15, 2021 at 11:32 pm

    Hello there! I’m curious if this recipe would work while replacing the sunflower seeds with almond flour??

    Reply
    • Erin Carter

      July 31, 2021 at 3:10 pm

      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.

      Reply

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Hi friends! I'm Dr. Erin Carter

I'm a physician by day and health and wellness blogger by night. I believe that real food and healthy living are medicine and that eating healthy shouldn't be boring or restrictive. Here you'll find many easy and delicious recipes and tons of healthy living tips! Meet Dr. Erin Carter

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