Breakfast: Toasted Coconut Cereal

A tasty and healthy start to the day

Prep Time: 1 mins

Cook Time: 5 mins

Total Time: 6 mins

This recipe includes superfoods such as:

Cinnamon

Health benefits of Toasted Coconut Cereal

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 12 oz. bag of unsweetened flaked coconut
Ground cinnamon
Unsweetened almond milk

Instructions

Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
Pour bag of coconut flakes onto cookie sheet. If desired, use two cookie sheets so the coconut flakes are more spread out for more even toasting.
Cook for 5 minutes, watching continuously. Shuffle the flakes around as needed to make sure they are cooking evenly.
You want them all to be lightly tan and toasted.
Take cookie sheet out of the oven and sprinkle coconut flakes lightly with cinnamon.
For each serving, fill a bowl with ½ cup of the flakes and top with ½ cup almond milk.
Store the remaining toasted flakes in a reusable container.