Cinnamon Coconut Crisp Cereal
AIP, Paleo, gluten free, dairy free, nut free
Ingredients
- 1.5-2 pounds of coconut flakes
- 1/2 cup of water
- 1 tbsp of cinnamon
- 1 tbsp of honey
Instructions
- Pre-heat oven to 325 degrees
- In a large mixing bowl combine water, cinnamon and honey.
- Add in your coconut flakes and toss them until thoroughly coated in the cinnamon mixture.
- Spread coconut flakes in a single layer across 3 lined cookie sheets, making sure there are no clumps.
- Bake for 10 minutes.
- After 10 minutes, take them out and stir them around.
- Bake for another 10 minutes, or until they are just starting to turn golden. Make sure to keep and eye on them while baking so they do not burn. You can stir the flakes a few times to ensure all the flakes get brown and crisp .
- Remove from the oven and allow them to cool.
- Store in a sealed container in the refrigerator for about a week.
- You can add fruits and coconut milk.