Cinnamon Coconut Crisp Cereal (AIP)

Cinnamon Coconut Crisp Cereal (AIP) As much as I love to cook and experiment with food I actually do not get bored of food easily. When I find something I like I stick with it and I am not apt to become adventurous. In fact, believe it or not, I ate a peanut butter and jelly sandwich for lunch every school day of my life for 6 years. No deviation. I didn’t like lunchmeat and I sure as anything wasn’t going to eat a school lunch so that is what I had. Every day.

When I began AIP last November I started out making breakfast stir-fry like my sweet potato apple and turkey stir-fry and I loved it. It filled me up, it gave me energy, I was satisfied, why change? So, here is a confession, until about two weeks ago I ate that breakfast stir-fry ( or one very similar) every morning, for six months. I suppose that is a bad thing for a food blogger to admit. However, a few weeks ago I woke up one morning and I just had no desire to cook or eat that stir-fry. In fact, if someone had handed me a sweet potato right then I probably would have chucked it at them. I was done. So, I started experimenting with some new breakfast ideas, looking up so inspirational recipes online, and I decided I wanted to try and make a cereal. Summer has arrived and it was time for something lighter.

This coconut cereal is super easy and simple. It is also really versatile. It is great with any fruit added and it is great with or without coconut milk, in fact I might even prefer it without milk because it seems more like a granola type concept. For this recipe you will need larger flakes of coconut I like this brand or this brand. No matter which way you want it this recipe is a great base for some summertime breakfast inspiration. We’ll see if this lasts me another six months 😉


Cinnamon Coconut Crisp Cereal (AIP)
Serves: a week’s worth
  • 1.5-2 lbs of coconut flakes
  • ½ cup of water
  • 1 TBS Cinnamon
  • 1 TBS of Honey
  1. Pre-heat oven to 300 degrees.
  2. In a large mixing bowl combine water cinnamon and honey.
  3. Add in your coconut flakes and toss them until thoroughly coated in the cinnamon mixture.
  4. Spread coconut flakes in a single layer across three lined cookie sheets, making sure there are no clumps.
  5. Then bake for ten minutes.
  6. After ten minutes take them out and stir them around.
  7. Bake for another 10 minutes, or until they are just starting to turn golden.
  8. Remove from the oven and allow them to cool.
  9. Store in a sealed container in the refrigerator for about a week.
  10. I really like adding fruit and eating with or without coconut milk.
  11. The flakes also make a great base for an AIP granola.







Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.


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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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