Paleo Cinnamon Crunch “Cereal”

Growing up, we never had sweet cereals in our house. Our breakfast options were usually plain Cheerios or plain Rice Krispies. I only enjoyed cereals, like “Cinnamon Toast Crunch,” when I slept over at a friend’s house. It was like having dessert for breakfast!

cinnamon crunch cereal in a bowl

And that’s actually how this cereal recipe came about– it was the solution to a dessert craving. My husband and I both occasionally crave a bowl of sweet cereal for dessert in the evening, so I wanted the fastest and easiest solution possible, without going on a special grocery run. I’ve had a bag of coconut flakes sitting in my pantry for what seems like forever now, so this seemed like the perfect way to use them up!

Tossed with a splash of pure maple syrup and a dash of cinnamon, this baked cereal is surprisingly reminiscent of the store-bought cereal, but with a toasted coconut flavor. The natural oils in the coconut help this cereal crisp-up, just like real cereal, so it’s delicious even without milk as a sweet and crunchy snack!

Paleo Cinnamon Crunch Cereal 
Serves 2

Ingredients:

1 1/2 cup coconut flakes
2 tablespoons pure maple syrup
1/4 teaspoon ground cinnamon

Directions:

Preheat the oven to 250F and line a large baking sheet with parchment paper.

In a medium mixing bowl, combine all of the ingredients and toss well to coat evenly. Spread the mixture out onto the lined baking sheet, making sure to separate the flakes as much as possible into a single layer. (They clump together, so you’ll have to use your fingers to separate them.)

bag of coconut flakes and toasted coconut flakes on a pan

Bake at 250F until they are lightly golden, about 15 to 18 minutes. Remove from the oven and allow to cool completely, as they get crisper as they cool. Serve with almond milk or as a crunchy snack anytime!

4.8 from 5 votes
Print
Paleo Cinnamon Crunch "Cereal"
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
An easy baked cereal that is naturally gluten-free!
Course: Breakfast
Servings: 2
Calories: 475 kcal
Author: Detoxinista.com
Ingredients
  • 1 1/2 cup coconut flakes
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 250F and line a large baking sheet with parchment paper.
  2. In a medium mixing bowl, combine all of the ingredients and toss well to coat evenly. Spread the mixture out onto the lined baking sheet, making sure to separate the flakes as much as possible into a single layer. (They clump together, so you'll have to use your fingers to separate them.)
  3. Bake at 250F until they are lightly golden, about 15 to 18 minutes. Remove from the oven and allow to cool completely, as they get crisper as they cool. Serve with almond milk or as a crunchy snack anytime!

Notes:
I used the flaked coconut for it’s cereal-like size, but if it’s difficult for you to find, you could probably use shredded coconut instead. (Just make sure it’s unsweetened!)

Reader Feedback: What was your favorite childhood cereal? Mine was Multigrain Cheerios– they were marketed as “healthy” when I was growing up, but they tasted sweet enough that I felt like I was really getting away with something!

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Comments

Crystal

Hi Megan,

What could you properly combine jam with? Any simple recipe ideas…
I bought a plain sprouted almond yogurt (though it does have some sprouted brown rice in the ingredient list) that I thought to add it to for sweetness. That’s probably not proper combining, right?

pcjae

I made this, and it was SUPER delicious. I checked it for CRISPNESS after 8 minutes, and it was still chewy. I stirred it around and baked for another 10 minutes. I checked it again and IMO it still wasn’t crispy enough. All in all, I baked it for an hour. It’s almost perfectly crispy, melt in your mouth, delicious! I think I’ll bake for another 5-10 minutes next time, and there WILL be a next time. Thanks for sharing this recipe! I gave the recipe four stars because it wasn’t crispy enough for me after baking for 18 minutes.

    pcjae

    That should say that I checked it after 18 minutes rather than 8. Sorry.

Andrea

I just made these and they are fantastic as an afternoon snack. I don’t know if I will be able to save any for breakfast or not. I will definitely be doing a double batch next time! Thank you yet again for a great, easy and tasty paleo recipe.

Ashley

Hi! My son has a coconut allergy, I know, I know, rare. He would love something like this, but could we substitute with anything? Thanks in advance whether you can think of something or not! Love all your recipes, keep up the wonderful work.

    Liz

    Just discovered this site and made the cereal. I used flaked almonds and it was delicious!

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