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!

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!

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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.)

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!

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4.86 from 7 votes

Paleo Cinnamon Crunch "Cereal"

An easy baked cereal that is naturally gluten-free!

Course Breakfast

Cuisine American

Keyword Cereal, Harvest Breakfast Cookies (Vegan, Paleo), Paleo Cinnamon Cereal

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Calories 475kcal

Author Megan Gilmore

Ingredients

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

US Customary - Metric

Instructions

• 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.)
• 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!

Nutrition

Calories: 475kcal | Carbohydrates: 28g | Protein: 4g | Fat: 41g | Saturated Fat: 36g | Sodium: 25mg | Potassium: 391mg | Fiber: 10g | Sugar: 16g | Vitamin C: 1mg | Calcium: 38mg | Iron: 2.1mg

Per Serving: Calories: 475, Fat: 41g, Carbohydrates: 28g, Fiber: 10g, Protein: 4g

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!)

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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!