AIP Lovebird Cheerio Granola (Paleo)

This AIP Lovebird Cheerio Granola is an easy to make breakfast cereal and snack for the Paleo Autoimmune Protocol!

Not only is this recipe a great way to enjoy cereal for breakfast again on the AIP, it also adds a delicious crunch as a topping for homemade coconut milk yogurt. It’s so good as as a quick and simple snack too, as-is!

It’s grain-free, dairy-free, gluten-free, nut-free, seed-free, refined sugar-free, and Paleo Autoimmune Protocol compliant.

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This AIP Lovebird Cheerio Granola was a submission for an allergy-friendly recipe contest!

My friend Parker, creator of Lovebird cereal, asked me and 24 other allergy-conscious bloggers to enter a competition he was hosting, and I was so happy to say yes!

We each created a recipe that uses the crunchy, munchy, and DELICIOUS Lovebird cereal. The winner gets $1,000 donated to a childhood cancer charity in their name!

Be sure to give Lovebird Cereal a follow on Instagram. There you can see all of the tasty, creative, and free recipes that get posted. I’ve been super impressed by all of the talented contributions and gourmet ideas….so go check them out too and add them to your “want to make” list!

Making this AIP Lovebird Cheerio Granola is a snap:

First, get together all of your ingredients:

• 2 cups crushed Lovebird cereal(in any flavor)
• 1 cup large coconut flakes or chips
• 1 cup shredded unsweetened coconut flakes
• ¾ cup unsweetened banana chips (crushed)
• 1 cup dried unsweetened fruit (e.g. raisins, cherries, cranberries)
• ½ cup sliced tigernuts (for AIP) or almonds for Paleo
• ¼ cup coconut flour
• ½ cup liquid honey
• ¼ cup maple syrup
• 2-3 tsp of cinnamon
• 2 tsp gelatin (optional)
• ⅛ tsp sea salt

Next, get ready to bake:

Preheat your oven to 300 degrees F. Mix all of your gathered ingredients together in a large mixing bowl.

Line a large baking sheet with parchment paper and spread the granola mixture evenly onto the baking sheet. Pop the baking sheet in the preheated oven, and bake for 20 minutes.

Remove from the oven once the granola is golden brown around the edges. Set aside to cool completely.

Lastly, you’ll break up your baked and cooled granola into bite-sized chunks. Store in an airtight BPA-free food storage container in the refrigerator for up to 1 week. 

You can even freeze your granola for longer storage, but I’ve found it doesn’t last that long around my house! Yum.

Need more allergy-friendly breakfast ideas?

You’ll love how this savory AIP Breakfast Casserole is loaded with nutrient-dense veggies but tastes like traditional comfort food! Hello, sausage flavor.

And you won’t want to miss out on my AIP Pumpkin Breakfast Bake either. It combines the flavors of pumpkin with banana, apple, cinnamon, and maple syrup!

I hope you enjoy this AIP Lovebird Cheerio Granola!

Let me know if you try it and which flavor of Lovebird cereal you chose to use! My favorite is the Cinnamon because it reminds me of Cinnamon Toast Crunch.

I’d love to hear! Leave me a comment below.