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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: Breakfast
Cuisine: American
Servings: 16
Calories: 178kcal
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!
- 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.
Calories: 178kcal | Carbohydrates: 10g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 43mg | Potassium: 173mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg