Cornflake Crunch Granola

May 9, 2018

Author Notes: This cornflake granola basically tastes like you're eating a healthy oatmeal cookie for breakfast. It's crunchy, buttery, cinnamon-y, and has just the right amount of salt to make you want to eat it by the handful. The recipe is a mashup between Alton Brown's 5 star granola and Christina Tosi's cornflake crunch. You can't really go wrong here. Throw it together in 15 minutes, watch Netflix while it bakes, and have your breakfast covered for weeks. #Adulting.Look Cook

Makes: 8 cups
Prep time: 15 min
Cook time: 35 min


Cornflake Crunch

  • 3 cups cornflakes
  • 5 tablespoons unsalted butter – melted
  • 1 1/2 tablespoons dark brown sugar – packed


  • 3 cups old fashioned oats
  • 1 1/2 cups slivered almonds
  • 3/4 cup unsweetened coconut chips
  • 1/4 cup dark brown sugar – packed
  • 2 teaspoons cinnamon
  • 1/4 cup vegetable oil
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon salt


  1. Preheat your oven to 300°F. First, make the cornflake crunch: grab a baking sheet and line it with foil. Add the cornflakes and crush them up with your hands. Melt the butter in a small bowl, then stir in the brown sugar. Pour the mixture onto the cornflakes and toss to coat.
  2. In a large bowl, combine the oats, almonds, coconut, brown sugar, and cinnamon. In a separate bowl, combine the oil, maple syrup, vanilla, and salt. Pour the wet mixture onto the dry ingredients, then stir to combine. Pour onto a separate foil lined baking sheet and pop both trays into the oven. Bake the cornflake crunch until golden, about 15 min. Bake the granola for 35-40 min, stirring a few times along the way.
  3. Let both cool off, mix them together, then store in a big container or Ziploc.

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