Five Ingredient Friday: Cinnamon Toasted Coconut Cereal

Five Ingredient Cinnamon Cereal_2_600f

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This week I have a special treat for you…..Cinnamon Toasted Coconut Cereal.  It’s an easy, five ingredient coconut dish that you can enjoy with some dairy free milk in the morning as a breakfast.  It is definitely one of my new favorite breakfast recipes.  Definitely a must try!  I have to admit, the cereal didn’t soak in the coconut milk long since I gobbled it up (hey, don’t judge :) ), but it held up pretty well.

Let’s face it…we’re all busy.  Making good decisions in regards to our diets can often be clouded by the fact that our time is limited.  Every Friday I will share with you a recipe or technique that uses 5 Ingredients or fewer.  The idea is to show you recipes that are easy to prepare and versatile for all of us that don’t have time to whip up a complicated meal during the week.

The recipes will include 5 ingredients or fewer, but there are a few ingredients that are considered “free” ingredients that you probably use every day and are already in your kitchen.  The “free” items are water, salt, black pepper, and cooking oil.  These items may be used in recipes and won’t count toward the ingredient total.  I will also include some optional items that would be great to add if you have them on hand but you don’t need to make a special trip to the store if you’re all out.

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Five Ingredient Cinnamon Cereal_600f

Five Ingredient Friday: Cinnamon Toasted Coconut Cereal

Ingredients

  • 7 oz unsweetened Coconut flakes (about 3 1/2 cups)
  • 2 Tbsp grass fed butter or ghee
  • 2 Tbsp cinnamon
  • 4 Tbsp granular sweetener (For Paleo use coconut sugar or for low carb use Swerve)

Instructions

  1. Preheat the oven to 350 F.
  2. Place the coconut flakes in a large bowl.
  3. In a saucepan, over medium heat, combine the butter, cinnamon, and sweetener and heat until thoroughly incorporated.
  4. Pour the sauce over the coconut and stir to coat
  5. Spread the coconut onto a rimmed baking sheet.
  6. Bake for 5-8 minutes, stirring and flipping the coconut every few minutes so they don't burn.
  7. Allow to cool and serve with almond or coconut milk.

Notes

Net Carb Count*: 7.87 g net carbs (per serving - serves 4. Add the carbs for the sweetener you use.)

Total Carb Count: 16.72 g total carbs (per serving - serves 4. Add the carbs for the sweetener you use.)

*Note net carb count = Total carbs – fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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Comments

  1. June says

    Just made this but added a cup of sliced almonds. I used butter oil, cinnamon and Swerve. O.M.G!!! It is amazingly yummy. My 8 year old also loved it. I used Bob’s Red Mill Flaked Coconut. I just can’t believe how good this is!! Thank you so much for posting this. I can eat “cereal” again! I served it with Silk Pure Almond Unsweetened Vanilla. This made almost 6 cups total which I’ll serve in either 1/4 or 1/2 cup serving sizes. Happy dance!!! :)

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