Sweet, crunchy, and easy, what more could you ask in a Paleo breakfast?? This gluten-free, egg-free breakfast recipe will fill you up and leave you satisfied until lunch with its high fat and protein content without a bunch of carbs!
Preheat the oven to 325° and line a rimmed baking sheet with parchment paper.
Pour all ingredients onto the middle of the lined baking sheet and toss with hands to coat evenly.
Bake for 8-10 minutes, stirring once or twice until fragrant and coconut is lightly browned.
Eat plain with dairy-free milk poured over or top as desired with bananas, fresh berries, dried fruit, salted pumpkin seeds, etc. Enjoy!
**One serving, without additional toppings, has 14g of carbohydrates.**