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    Home » Course » Breakfast

    Coconut Cinnamon Cereal

    Published: Jan 12, 2015 · Modified: Sep 22, 2022 by Erin Carter · This post may contain affiliate links · 3 Comments

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    A bowl of coconut cinnamon cereal topped with raspberries.

    I can't even remember the last time I had cereal. Probably 4 years ago? Wow it's been a long time. And to think that I used to eat cereal with soy milk on a daily basis for breakfast. But this cereal recipe is nothing like a cereal you will find in a grocery store that's for sure. It has healthy ingredients like raw sunflower seeds, cinnamon and coconut flakes. I added a little coconut milk to mine and it was delicious! And both my parents (who are not paleo) agreed. That is a win if you ask me.

    As always I would be thrilled if you visited me on my social media pages: Pinterest, Instagram and  Facebook.

    Coconut Cinnamon Cereal

    This paleo coconut cinnamon cereal is a delicious grain free breakfast. Serve it with your favorite milk to create a tasty, healthy breakfast!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4
    Calories: 330kcal
    Author: Dr. Erin Carter

    Ingredients

    • 1 cup unsweetened shredded coconut
    • 1/2 cup raw sunflower seeds
    • 1 tablespoon ground cinnamon
    • 1/4 teaspoon sea salt
    • 1/4 cup maple syrup
    • 1 large egg
    • 1/2 teaspoon melted coconut oil

    Instructions

    • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
    • Place the coconut shreds and sunflower seeds in a food processor and grind for 30 seconds.
    • Add the cinnamon, salt, maple syrup, egg, and coconut oil and pulse until combined, about 2 minutes.
    • 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.
    • With a wet knife, score the dough into 1-inch squares.
    • 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.
    • Serve and enjoy!

    Notes

    1. Store this cereal in an air tight container in the fridge for up to 7 days. 
    2. Serve this cereal with your favourite milk. 

    Nutrition

    Calories: 330kcal | Carbohydrates: 24g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 173mg | Potassium: 303mg | Fiber: 6g | Sugar: 14g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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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!

    Reader Interactions

    Comments

    1. MY Site

      April 13, 2015 at 1:45 pm

      It looks very good, I want to eat it right now.

      Reply
    2. Kendra

      October 21, 2020 at 4:09 pm

      I made this years ago and loved it. Came back to make it again and noticed the amount of coconut is no longer listed (not 100% sure it ever was). Any guidance would be appreciated.

      Reply
      • Erin Carter

        December 06, 2020 at 3:05 pm

        Hey Kendra! Thanks so much for noticing. I just fixed it. It's 1 cup of the coconut. A few recipes got messed up when I transferred my website to a new server a couple years ago. So sorry about that!

        Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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    39 shares