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Angie’s Recipe of the Day: Coconut Cinnamon Cereal

Angie’s Recipe of the Day: Coconut Cinnamon Cereal

Serves: 6



  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  2. Place the shredded coconut and sunflower seeds in a food processor and grind for 30 seconds.
  3. Add the cinnamon, salt, maple syrup, egg and coconut oil and pulse until combined, about 2 minutes.
  4. Scoop the mixture onto the prepared baking sheet and cover with a second piece of parchment paper.
  5. With a rolling pin, flatten the mixture to 1/4-inch thick. Remove and discard top piece of parchment paper.
  6. With a wet knife, score the mixture into 1-inch squares.
  7. Place in the oven and bake for 10-15 minutes, until firm to the touch.
  8. Remove from the oven and let sit in the pan for 15 minutes to allow the cereal to become crisp.
  9. Gently break or use a knife to cut the cereal into 1-inch pieces.
  10. Store in an air-tight container in the refrigerator for up to 1 week.
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Recipe courtesy of civilizedcavemancooking.com
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