Cinnamon Coconut Cereal
Homemade Cinnamon Coconut Cereal? Yes. I did it.
Rob and I love to travel. Where ever we go, breakfast is our most favorite meal. Eggs, sausage, fresh fruits and fine yogurts with granola. Sometimes, a hotel breakfast buffet is more exciting than the city we’re in.
I always opt for the same thing at a breakfast buffet; I head straight to the omelet station and request an omelet with real eggs. Did you know some hotels and restaurants put baking mix in the eggs to make them puff? That is only one example of why those of us who live with diabetes can have trouble when dining out – there are many hidden sources of unnecessary sugar. Rob always finds the granola and nuts and returns to our table a sprinkling atop his omelet. He loves to add a nutty crunch to his breakfast, even though it usually causes some form of chaos to his after breakfast blood sugars. The nutrition in nuts and granolas can be difficult to determine.
I don’t remember where I first saw that someone had crafted their own homemade breakfast cereal, however – it was probably Pinterest. I can get so lost on Pinterest – what about you?
This breakfast cereal recipe is a nutty balance between my cinnamon crave and Rob’s seed and nut love (he should have been a bird). It makes about 4 small servings if eaten as a traditional cereal with a little milk. However, Rob and I have discovered, it is the perfect topper for a bowl of yogurt, ice cream or even just as a snack on its own. Perhaps calling it “cereal” is a bit misleading; perhaps, I should have called it Cinnamon Coconut Whatever-You-Want.
I hope you enjoy this recipe as much as Rob and I do. OH, and do make sure that you keep your knife wet when scoring the pieces. A wet knife helps prevent the batter from sticking and allows for much smoother cuts.
Cinnamon Coconut Cereal
Ingredients
- 2 cups coconut, shredded, unsweetened
- 1 cup sunflower seeds, raw
- 2 tbsp cinnamon
- 1/2 tsp himalayan salt
- 1/2 cup maple syrup, low sugar
- 2 eggs
- 1 tsp coconut oil
Instructions
- Preheat oven to 350F. Line baking sheet with parchment paper, set aside.
- Grind coconut and sunflower seeds in a food processor for approximately 30 seconds. Mixture should appear course.
- Add cinnamon, salt, syrup, egg and coconut oil. Pulse until combined.
- Scoop coconut mixture onto parchment lined baking sheet. Cover with another piece of parchment and press down to flatten until 1/4 inch thick. Remove top piece of parchment.
- Score into 1-inch squares with a wet knife. If mixture begins to stick, re-wet knife.
- Bake for 15 minutes. Remove from oven; allow to cool. Break into 1 inch pieces at scorelines.
Notes
Store in freezer. May be enjoyed in a bowl with milk (just like regular cereal), on its own or atop your favorite ice cream or yogurt. This recipe makes 4 small bowls of cereal.
