Coconut flake cereal

June 23, 2017

Forget store bought cereals - this flaky cereal has crunch and flavour, and the protein powder added ensures you'll stay full across the morning. Serves 2. Per serve: Cal: 451; Fat: 39g; Pro: 20g; Carbs: 9g

Meal Type: Breakfast
Recipe Type: LCHF
Serves: 2
Prep time: 00:05
Cook time: 00:08


  • 0.5 Carrot
  • 0.5 Courgette
  • 2 teaspoon Oil, coconut
  • 1 teaspoon Unsweetened vanilla extract
  • 1 teaspoon Cinammon
  • 50 grams Coconut chips (2 oz)
  • 50 grams Slivered almonds (2 oz)
  • 2 teaspoon Cacao nibs
  • 25 grams Pea protein powder, vanilla (1 oz)
  • 250 milliliters Almond milk, unsweetened (8.5 oz (U.S.))


Preheat the oven to 190 degrees and line a baking tray with baking paper.  Grate courgette and carrot and melt the coconut oil in the microwave or on the stove top. Add the carrot and courgette and mix to coat with the oil. Sprinkle with vanilla powder and cinnamon and spread in a single layer and bake for around 5-6 minutes until brown (not burnt!), stirring once throughout. Take out, add the coconut flakes and slivered almonds. Bake for around a further 3 minutes, or just until coconut and almonds begin to brown. Remove and transfer into two bowls. Top each bowl with a teaspoon of cacao nibs.

In a blender or protein shake mixer add the protein powder and the almond milk and shake until well mixed. Pour over the 'cereal' and enjoy.

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