A Breakfast Makeover | My 180

CavemanBreakfast is tough. Real tough. Especially for a guy who doesn’t eat cereal and who can’t do milk either. (I know, sucks to suck huh?!) While I’d love bacon and eggs every morning, the truth is, I love to sleep up until the last minute possible.

I decided to give my breakfast a makeover and test out Caveman Crunch, a cereal of sorts, minus the grains and gluten. I made a double batch Sunday night and have enjoyed it with ice cold almond milk this week. Talk about yummy!


  • 1/2 Cup Raw Sunflower Seeds
  • 1/2 Cup Raw Pumpkin Seeds
  • 1 Cup Almond Meal
  • 1 Cup Shredded Unsweetened Coconut
  • 2 Cups Almonds chopped or slivered
  • 1/2 cup coconut oil, melted
  • 1/2 Cup 100% Raw Organic Honey
  • 1 Tsp Vanilla
  • 2 Tbsp Unsweetened Cacao Powder
  • Cinnamon to taste, the more the stronger the taste will be


  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, combine all the dry ingredients and mix well.
  3. In a separate bowl, combine all of your wet ingredients.
  4. Microwave on high for 20-30 seconds to help it mix better.
  5. Once warm, pour your wet ingredients over your dry seed and nut mixture and mix well with a fork to ensure you coat everything.
  6. Place your mixture on a foil lined baking sheet and spread thin and evenly.
  7. Bake in the oven for 25 minute.
  8. Remove from the oven and stir around to ensure nothing burns then respread it on the baking sheet.
  9. Place back in the oven for 5 minutes.
  10. Remove and let cool. It tastes better cold and also develops its crunchiness as it cools.
  11. Serve in a bowl with some almond milk or coconut milk.

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