paleo cereal
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3 from 1 vote

Coconut Cinnamon Cereal

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6
Author: George Bryant



  • 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.