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Coconut Cinnamon Cereal from Paleo Eats

Author: Kelly Bejelly
Prep Time 15 mins
Cook Time 20 mins


  • 1 cup unsweetened shredded coconut
  • ½ cup raw sunflower seeds
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon sea salt
  • ¼ cup maple syrup
  • 1 large egg
  • ½ teaspoon melted coconut oil


  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Place the coconut shreds 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. Cover with a second piece of parchment paper
  • and with a rolling pin, roll to ¼-inch thick. Remove and discard the top piece of parchment
  • paper.
  • With a wet knife, score the dough into 1-inch squares.
  • Place in the oven and bake for 10 to 15 minutes, until firm to the touch. Remove from the oven
  • and let sit on the pan for 15 minutes to allow it to crisp up.
  • Store in an airtight jar in the refrigerator for up to 1 week.


Serving: 6g
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