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Homemade corn flakes – Breakfast RECIPE

These homemade corn flakes were a pleasant mistake. I was craving a Mexican dinner and had grand plans to make corn chips at home to use as my nacho base. It all went swimmingly well until I had to remove my dried corn mixture from the baking sheet. My “nachos” crumbled to bits and pieces that resembled flakes. Dinner became a sugar bean and sweet corn chili and the discarded corn flakes were kept for a rainy day. The rainy day was the next morning and topped with a teaspoon of honey and a dash of milk the discards became a delicious whole food snack.

Best of all this is a great no-added-sugar, no-refined-oil version of the Kelloggs breakfast we all know. You can make it at home with a healthy, satisfied smile. This would also make a decent pre or post exercise snack providing a good source of carbohydrate along with good quality protein from the milk. You can add a handful of nuts or some dried fruit for something extra too.

homemade corn flakes

This was enough for two servings, increase the proportions as you like.

Ingredients

2 cobs corn, kernels removed
1/4 cup seed mix of your choice (pumpkin, sunflower, chia etc.)
1 Tbsp mielie meal
1/2 tsp cumin
1/2 tsp cinnamon

  1. Preheat your oven to 110ºC
  2. Pop all ingredients into a food processor/blender and blitz until smooth
  3. Spread the mixture over a non-stick baking tray or spray-and-cook a tray
  4. The mixture should be about 1/2 cm thick
  5. Pop in the oven for about 4 hours, keep an eye on it until it turns golden brown and is nice and dry
  6. Remove from the oven and let cool
  7. Break the cooked mixture up into flakes and store in an airtight container

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