About
This cinnamon cereal is chock full of delicious, good-for-you ingredients and it is paleo too! It retains a nice crunch once milk is poured over it in a bowl thanks to the coconut oil coating all the nooks and crannies. Spread the mixture out onto a baking sheet in a thin layer, but do not disturb it after it completely cools to create delicious, clumps of cereal. Break apart when cooled. This is super yummy as a granola snack too.
Ingredients
- 2 cup unsweetened coconut flake by kroger
- ⅓ cup pumpkin or squash seeds, shelled, unsalted
- 2 tablespoon, whole pieces chia seeds
- ⅓ cup sunflower seeds, dry roasted, unsalted
- ⅓ cup coconut oil
- ⅓ cup the ultimate icing sugar replacement by swerve
- 2 teaspoon vanilla extract
- 2 cup almond milk, vanilla or other flavors, unsweetened
- 2 teaspoon cinnamon
- ½ cup almonds, sliced
Instructions
- Preheat an oven to 320 F. Mix all ingredients except the last four in a medium mixing bowl. Melt the coconut oil and then add the sweetener and vanilla extract. Mix together until oil is coating all the ingredients well.
- Spread ingredients onto a parchment lined baking sheet into a thin layer.
- Bake for 20 minutes, stirring ingredients every 5 minutes until coconut and nuts are nicely browned. Remove from the oven and do not disturb the ingredients. Allow them to cool completely so they will be crunchy and in clumps when cooled.
- Pour almond milk over each serving. Store nuts in an airtight bag or container.
Nutrition Facts
- Servings: 4
- Calories: 720.7kcal/2981.9kJ (per serving)
- Fat: 64.0g (per serving)
- Carbs: 35.6g (per serving)
- Protein: 14.0g (per serving)
