This delicious cornflake nut crunch recipe is the perfect breakfast pick-me-up. It take just minutes to make, and a few more to bake, and it doesn’t have that sickly-sweet taste that most commercial cereals have.
It really is a very tasty breakfast cereal. It’s really low in sugar and slightly spiced. This is also vegan-friendly if you use almond, or alternative milk. And you can mix and match the nuts and seeds to suit whatever happens to be in your pantry on the day.
This breakfast recipe will store well for up to 2 weeks, by which time it will be long gone!
Cornflake Nut Crunch Breakfast Recipe
Cornflake Nut Crunch
- 250 g cornflakes
- 200 g (2 cups) quick-cook rolled oats (Pam’s Creamy Porridge Oats are good!)
- 60 g almonds sliced
- 60 g sunflower seeds
- 60 g coconut shreds or slices
- 60 g pumpkin seeds
- 20 g flax seeds
- 2 tsp cinnamon
- 100 ml lite olive oil
- 50 ml honey (or maple syrup for vegans)
- 1 tsp vanilla extract
Preheat the oven to 170°C.
In a large bowl, mix together the first 8 ingredients.
In a microwave-safe container, heat together the olive oil, honey and vanilla extract for 40-60 seconds (until it bubbles).
Stir the oil and honey mix thoroughly – it will form an emulsion and go quite thick.
Add the honey/oil mix to the dry ingredients and stir very well to combine.
Divide the mix between two roasting pans to create a shallow layer in each and bake at 170°C for about 30-40 minutes, stirring every 10 minutes, until the oats and coconut are lightly browned.
Allow to cool before storing in an airtight container.