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.
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
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Preheat your oven to 350F.
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Place the sunflower seeds and shredded coconut into your food processor and process until you have a fine flour.
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Transfer the flour mixture to a large bowl and add the remaining ingredients. Stir everything well until you have a smooth dough.
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Line 2 baking sheets with parchment paper.
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Transfer half the dough to each baking sheet and cover with another piece of parchment paper.
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Using a rolling pin, roll the dough until it is about 3-4mm thick.
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Using a knife, cut 1 inch squares into the dough.
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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).
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Remove from oven and allow them to cool to crisp up. Then serve and enjoy!
Recipe 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.