Paleo Recipes – Cavegirl Cuisine

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Cinnamon Pecan Crunch Paleo Cereal

Cinnamon Pecan Crunch Paleo Cereal

This paleo cereal recipe came as a request from Jennifer at Paleo Dieting.  She was working on an article for Paleo Lifestyle Magazine regarding how to get kids to eat Paleo.  She wanted a cereal recipe that was kid-friendly, and I think this hits the mark (especially if you throw a few dark chocolate chips in before serving)!

You may also like:
Choco-Hazelnut Paleo Cereal
Honey Bunches of Paleo Cereal
Cavegirl Pumpkin Paleo Cereal

Ingredients

  • • 1 cup unsalted sunflower seeds
  • • 1 cup unsweetened coconut flakes
  • • 1 cup pecan pieces
  • • 2 tablespoons raw almond butter
  • • 1/4 cup raw honey
  • • 1/8 cup coconut flour
  • • 1/8 cup pecan meal (make in a food processor w/ pecans)
  • • 1 tablespoon cinnamon (my preference is Vietnamese Cinnamon ~ it is just on a different level!)
  • • coconut oil (0r preferred oil), enough to grease the pan
  • • Optional toppings when serving : dark chocolate chips, berries, banana slices

Directions

  1. Preheat oven to 350°. Grease a 9×13 pan with coconut oil.
  2. Place ingredients in a bowl and mix until blended well. Press mixture evenly into pan. Bake for 15-20 minutes until browned. Let cool for 30 minutes. Crumble into an airtight container until ready to serve. I pour unsweetened coconut milk over the cereal but feel free to use whatever fits with your dietary needs or taste preference.
  3. Enjoy!
  4. Variation: Without milk, this is also great for a car snack or a pick-me-up during a weekend family hike!

Ingredients

  • 1 cup unsalted sunflower seeds
  • 1 cup unsweetened coconut flakes
  • 1 cup pecan pieces
  • 2 tablespoons raw almond butter
  • 1/4 cup raw honey
  • 1/8 cup coconut flour
  • 1/8 cup pecan meal (make in a food processor w/ pecans)
  • 1 tablespoon cinnamon (my preference is Vietnamese Cinnamon ~ it is just on a different level!)
  • coconut oil (0r preferred oil), enough to grease the pan
  • Optional toppings when serving : dark chocolate chips, berries, banana slices

Directions

  1. Preheat oven to 350°. Grease a 9×13 pan with coconut oil.
  2. Place ingredients in a bowl and mix until blended well. Press mixture evenly into pan. Bake for 15-20 minutes until browned. Let cool for 30 minutes. Crumble into an airtight container until ready to serve. I pour unsweetened coconut milk over the cereal but feel free to use whatever fits with your dietary needs or taste preference.
  3. Enjoy!
  4. Variation: Without milk, this is also great for a car snack or a pick-me-up during a weekend family hike!
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