I’m making cereal. And it goes great with milk – any kind of milk – or just have it solo. If you remember Corn Pops, you’ll recognize these. Or if you prefer, it’s just like Gorilla Munch, only you can tone down the sweetness. A lot.
This snack is becoming addictive too. I’ve started munching on it any time of day, but it’s hard to stop because it’s kind of like eating sweet, crunchy air.
I’ve been using Nature’s Path Corn Puffs, and I’m also using their puffed brown rice and puffed millet to make a similar batch of crunchy cereal using this recipe. So this recipe will work with any puffed grain, which gives you lots of options.
Tip I use this recipe to make a mixture of several puffed grains, along with sunflower seeds and slivered almonds. I love it, but the kids are still stuck on just the puffy stuff. If you do want to try adding nuts, use about 1/8 cup of slivered almonds and 1/8 cup of sunflower seeds.
Corn Puffs Cereal
- 6 cups of puffed corn (6 ounces or 170 grams)
- 1/3 cup of honey (or maple syrup)
- 1/8 teaspoon of sea salt
- 1 teaspoon of oil
- In a large saucepan, add the honey, oil, and salt. I use a large stockpot.
- Heat the mixture to a low boil and let it cook for about 5 minutes. Keep an eye on it so that it doesn’t burn.
- Turn off the heat and let it cool for a few minutes.
- Preheat your oven to 325 degrees F.
- Add the puffed corn to the saucepan and stir the corn in with the sticky mixture until the corn is well coated.
- Place parchment paper (or a non-stick mat) on a cookie sheet and spread the corn out across it. You can have several layers of corn on top of each other, but spread it out as much as possible.
- Bake in the oven for about 15 minutes.
- Cool for about 10 minutes and enjoy! Store in a sealed container.