All I can say is OMG… Oh My Goodness, I think I am in Heaven!!!!! How can toasted coconut flakes taste like Frosted Flakes??! I am still puzzled by this but grateful I figured it out!!!
My intention was to figure out a nut-free and quicker version of my already popular granola recipe on the blog. The current recipe is delicious and everyone loves it but because I have recently started cutting back on the amount of nuts and nut products I consume (see THIS blog post), I needed to tweak the recipe. This recipe also eliminates the use of eggs. Eliminating nuts from the existing recipe saves $$$ because Nuts are just so EXPENSIVE!! This recipe only uses unsweetened coconut chips which I just started purchasing from Tropical Traditions in a 2.2 lb bag for $8.50. WOW!
NOTE: I used Tropical Traditions Chips or other Bob’s Red Mill Flaked Coconut! Why the 2 brands have 2 different definitions, I do not know!
My version of Frosted Corn Flakes is:
This cereal really did remind me of eating Frosted Flakes cereal but without any corn, sugar and processed junk! If you were one of those to eat cereal right out of the box (I was in my former life), this cereal is great all by itself!
Don’t think you can sit down and eat the entire batch in one sitting. Be careful not to over consume any food, healthy or not! Also, coconut has very little protein so I would advise eating some form of protein with it if eating for breakfast.
You may wonder if it taste like coconut. I personally don’t think it does. I taste the touch of sweetness and vanilla and not the coconut.
Give it a try to let me know what you think! More important, what do your kids think!!
Makes 16, 1/2 cup servings; 1.5 net carbs per serving
- 1 lb unsweetened coconut flakes, approximately 8-9 cups*
- 1/2 cup water
- 1 tbsp plus 1 tsp pure vanilla extract (I used homemade)
- 1 tbsp ground cinnamon
- 1/2-1 tsp fresh grated nutmeg (fresh is best)
- 1/2 tsp powdered Stevia Select OR sweetener of choice, to taste
Preheat oven to 300 degrees F. Line 2-3 jelly roll pans (cookie sheets with sides) with parchment paper. Using 3 cookie sheets will speed up the dehydrating process (see Fast Method below).
In a large bowl, add water along with cinnamon, nutmeg, vanilla and Stevia. Whisk until dry ingredients are dissolved. Add coconut flakes and stir well until flakes are evenly coated. Be sure flakes are not sticking together. Taste for sweetness. Add more sweetener if desired.
FAST METHOD: Divide flakes between 3 cookie sheets and spread out evenly. Bake for 15 minutes. Carefully remove from oven and carefully stir. Return to oven for another 5-10 minutes or until the flakes are slightly golden brown but NOT BURNED!
OVER NIGHT METHOD: Divide flakes between 2 cookie sheets and spread out evenly. Bake for 15 minutes. Carefully remove from oven and carefully stir. Return to oven for another 5 minutes. Turn off oven and leave for anywhere from 2-4 hours or overnight.
Allow to cool and then transfer to an airtight container. Will keep a few weeks in refrigerator. Top with fresh or freeze-dried fruit and dairy of choice.
Note: Cooking Times may vary.
Portion out into bowls with lids for pre-portioned bowls of cereal!
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