Low Carb Cold Coconut Breakfast Cereal
How to Make It
Step 1
Add the pumpkin seeds, sunflower seeds, chia seeds, desiccated coconut, cinnamon, coconut oil and syrup to a skillet. Set the skillet over a low/medium heat. Stir to combine and gently toast the shredded coconut and seeds for 3-4 minutes until lightly golden. Stir regularly to ensure the seeds and coconut are well coated in the flavorings. Be mindful to keep an eye on the skillet whilst cooking, to be sure the seeds and coconut do not burn.
Step 2
Set the toasted seeds aside to cool completely. While the seeds cool, add the toasted coconut chips to a mixing bowl. Once the seeds have cooled, break apart any larger clusters. Add the cooled seed mixture to the bowl with the coconut chips/flakes. Stir well, mixing the seeds and coconut together.
Step 3
Divide the cereal between two serving bowls. Top each bowl of cereal with a half cup of cold coconut milk. Serve immediately. If desired, you may top your cereal with some low carb berries, such as raspberries or blueberries for serving. Be sure to factor this into your macros.
Ingredients
- Sunflower Seeds – 1-½ tablespoon, whole pieces
- Pumpkin Seeds – 1-½ tablespoon, whole pieces
- Unsweetened Coconut Flake by Kroger – 1 cup
- Coconut Oil – 1 teaspoon
- Chia Seeds – 1 teaspoon, whole pieces
- Maple Flavored Syrup by Lakanto – 1 tablespoon
- Unsweetened Dessicated Coconut by Wasco – 1 tbsp
- Coconut Milk, Plain Or Original, Unsweetened, Fortified – 1 cup
- Cinnamon, Ground – ½ teaspoon