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Coconut Cinnamon Cereal
George Bryant
4.54
from
13
votes
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Prep Time
15
mins
Cook Time
20
mins
Total Time
35
mins
Servings
6
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 oven to 350 degrees. Line baking sheet with parchment paper.
Place the shredded coconut 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 and cover with a second piece of parchment paper.
With a rolling pin, flatten the mixture to 1/4-inch thick. Remove and discard top piece of parchment paper.
With a wet
knife
, score the mixture into 1-inch squares.
Place in the oven and bake for 10-15 minutes, until firm to the touch.
Remove from the oven and let sit in the pan for 15 minutes to allow the cereal to become crisp.
Gently break or use a knife to cut the cereal into 1-inch pieces.
Store in an air-tight container in the refrigerator for up to 1 week.