Step 1

Preheat your oven to 350 degrees F.

Step 2

If you have parchment paper, line a cookie sheet with it, if you don’t, grease a cookie sheet with coconut oil. Or, come up with your own no-stick option.

Step 3

Pour the coconut flakes onto the cookie sheet (use two if you want) making a single layer. I usually use a whole bag of Bob’s Red Mill Flaked Coconut and return all of them back to the bag once they’ve cooled to save for later. They last months.

Step 4

Cook in the oven for five minutes, watching the whole time.

Step 5

Shuffle the flakes around and keep cooking until they’re all a little tan and lightly toasted.

Step 6

Take out the flakes.

Step 7

Sprinkle lightly with cinnamon. If you want to use Stevia, sprinkle VERY lightly. Taste test until they’re how you like them.

Step 8

TO MAKE YOUR TRAIL MIX: Put a 1/2 cup of the toasted cereal in a cup with 1/4 cup unsweetened almond milk, one large sliced strawberry, and 8-10 almonds. I liked the Emerald Nuts dark chocolate cocoa roast almonds. Enjoy!