Cinnamon & Cacao Crunch for a paleo breakfast


Eating a good breakfast to start the day is a simple concept in theory. I’m sure we’ve all had grand plans of waking up a little earlier to prepare a nourishing breakfast, but when the alarm goes off all you want to do is head snooze and grab something quick a little while later.

This is where breakfast cereals and toast have risen to becoming a breakfast staple around the world. Unfortunately, both options are generally completely devoid of any nutritional value and pumped full of sugar. Making your own is a far better option as you know exactly what’s gone into it and can rest assured each morning knowing you’re fueling your body the right way.

I love this breakfast ‘cereal’. It’s so delicious it will convert the unhealthiest, fussiest eaters over to the paleo way. It’s that good. It’s packed full of goodness, nutrition and long lasting energy. One bowl of this stuff and you’ll be satisfied for hours. 


Cinnamon & Cacao Crunch

Ingredients:

  • 150g coconut flakes
  • 80 g pepitas (pumpkin seeds)
  • 80 g sunflower seeds
  • 80 g chia seeds
  • 125g pecans, roughly chopped
  • 80 ml rice malt syrup, honey, maple syrup or coconut sugar
  • 60 ml melted coconut oil
  • 1/2 teaspoon sea salt flakes
  • 2 Tablespoon vanilla extract
  • 2 Tablespoon cacao powder
  • 2 teaspoon ground cinnamon

Method:

  1. Preheat oven to 125C (244F).
  2. Add all the ingredients to a mixing bowl and mix to coat evenly. I give it a quick whirl on speed 2 in my Thermomix. 
  3. Line 2 smaller trays or one large one with baking paper and cover evenly.
    Don’t forget to spread out evenly! 
  4. Bake for 30 mins, turning once.
  5. Remove from oven and allow to cool completely, before transferring into an airtight container.

Note: The cooling process, is what turns this mix crunchy, so don’t pack it away or cover it before it’s completely cool.

Serving suggestions: I serve it with cashew milk or coconut yoghurt (pictured).

I make a batch of this up on the weekend and it’ll last me over a week.


Tip: You can play around with this recipe if you like. I’ve used walnuts and other nuts when I’ve been short on pecans, switched different seeds with linseed (flax), and even amped up the nutrition with a tablespoon of maca or lucuma.

If you loved this recipe, feel free to share it with your friends. 

Questions or comments? Post them below. 


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