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Cornflake Nut Crunch

Cornflake Nut Crunch

A really tasty breakfast cereal, low in sugar and slightly spiced. Vegan-friendly if served with almond or other nut milk. The nuts and seeds can be varied according to the recipients’ tastes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 170°C.

  2. In a large bowl, mix together the first 8 ingredients.

  3. In a microwave-safe container, heat together the olive oil, honey and vanilla extract for 40-60 seconds (until it bubbles).
  4. Stir the oil and honey mix thoroughly – it will form an emulsion and go quite thick.
  5. Add the honey/oil mix to the dry ingredients and stir very well to combine.
  6. 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.

Recipe Notes

Allow to cool before storing in an airtight container.