Homemade Cinnamon Square Crunch Cereal (Paleo, Gluten Free)

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I fell in love with this recipe after I made it. With all the grocery store cereal being quite unhealthy, and I as a lover of cereal, I was very intrigued about this. It is absolutely delicious by itself and also topped with milk. It was also quite simple to make! I’m excited to share the recipe with you all. 

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Simply blend coconut, sunflower seeds, chia seeds, cinnamon and sea salt.

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Then add sweetener and egg and mix well.

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Roll thin on parchment paper. (I didn’t have a rolling pin so I used my olive oil bottle!)

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Pre-cut into small squares and bake at 325 F for 20 – 25 minutes.

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Snap into pieces and store in airtight container.

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Homemade Cinnamon Square Crunch Cereal (Paleo, Gluten Free)

  • Servings: 4 cups
  • Difficulty: easy
  • Print

Recipe from A Girl Worth Saving
Prep time: 10 mins Cook time: 25 mins Total time: 35 mins

Ingredients paleo cereal8
1 cup unsweetened shredded coconut
½ cup raw sunflower seeds
¼ cup chia seeds
1 tbsp cinnamon
¼ tsp sea salt
¼ cup pure maple syrup
1 large egg

Directions
1. Preheat oven to 325 F.
2. In a blender or food processor (I use this food processor), blend the shredded coconut, sunflower seeds, chia seeds, cinnamon and sea salt.
3. Add the maple syrup and egg to the mix and blend well.
4. Place the mixture on a piece of parchment paper and cover with another piece of parchment paper.
5. Roll until you have a rectangle, roughly 8″ x 10″ and ¼” thick.
6. Remove the top sheet and pre-cut the dough into ½” x ½” squares with a knife or a pizza cuter.
7. Place the parchment paper on a baking sheet and cook at 325 F for 20 – 25 minutes until dark brown.

Store in an airtight container and serve with a splash of your favorite milk and fresh fruit or eat as is! They are very tasty on their own as tiny gingerbready sweet crackers. Try not to eat them all on one sitting.

Notes: for vegan options, I haven’t personally tried it but instead of an egg, I believe using a “flax egg” or “chia egg” would work too. To make these, mix either a tablespoon of flax meal or grounded chia seeds in 3 tablespoons of warm water, and let sit for about 10-15min in the refrigerator.

Instead of maple syrup, honey or agave nectar syrup would work too but I would use a bit less since agave is sweeter.

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Enjoy!

8 thoughts on “Homemade Cinnamon Square Crunch Cereal (Paleo, Gluten Free)

  1. Delicioso! I’m going to have to try it. Thanks for the recipe 🙂

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  2. That looks really good! I’d like to try it. How long does the cereal stay fresh if I store it in a Tupperware container?

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    1. Honestly, I am not sure but I stored mine for a week in a container in the pantry, and I put it in the refrigerator for the second week, just to be safe. Then it was all gone. It was always delicious.

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      1. Thanks. I’ll give it a whirl. Its so hard to get good cereal here. They sell it but its old and stale by the time it arrives, and it costs a fortune.

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  3. Looks so healthy! Totally worth a try 🙂

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  4. Wow, this looks awesome! I’m definitely going to have to try making these myself 🙂

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    1. They’re not hard to make, just try to roll them thin. I hope you enjoy!

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  5. These also look like they’d make good croutons for salad.

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