I'm making cereal. And it goes great with any kind of milk, almond, coconut-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 used 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.
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 ⅛ cup of slivered almonds and ⅛ cup of sunflower seeds.
Corn Puffs
Ingredients
- 6 cups puffed corn
- ⅓ cup maple syrup or honey
- ⅛ teaspoon salt
- 1 teaspoon oil
Instructions
- 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.
Samantha Sophia says
I am in love with your recipes and site!
Marta says
Thanks. Everyone in my house loves this. I will not buy boxed cereal again. We have tried it with all types of puffed grains.
Olivia says
You have the best recipes!! I love the idea of making your own cereal-yummy!
Erica says
Thanks!