Paleo Cinnamon Square Crunch Cereal

Prep Time

10 min

Prep Notes

Now the trick is to roll them fairly thin so they get crunchy – I’d try to stay at 1/4″ thick or less. Any thicker than this and it’s a soft graham cracker type consistency. They will get a little darker brown when baking but the taste only improves.

Cooking Time

25 min


8 servings


1 cup of coconut shreds

½ cup of sunflower seeds

¼ cup of chia seeds

1 Tablespoon of cinnamon

¼ teaspoon of sea salt

¼ cup of maple syrup

1 large egg


  1. In a blender or food processor, add the coconut shreds, sunflower seeds, chia seeds , cinnamon and sea salt. Pulse until you have a flour.
  2. Placethe flour in a small mixing bowl and add the maple syrup and egg.
  3. Blendwell.
  4. Scoopthe mixture onto a piece of parchment paper and cover with another piece ofparchment paper.
  5. Rolluntil you have a rectangle, roughly 8" x 10" and ¼" thick.
  6. Removethe top sheet and pre-cut the dough into ½" x ½" squares.
  7. Place the parchment paper on a baking sheet and cook at 325 for 20 - 25 minutes until dark brown.


It’s light and has an incredible sweet crisp finish that reminds me of exactly of paleo Cinnamon Toast Crunch. It also makes the perfect sweet crackers for snacking – hence why we ate the entire batch in the first day.