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Prep time
15 minutes
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Cook time
35 minutes
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Makes
8 cups
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
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Ingredients
- Cornflake Crunch
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3 cups
cornflakes
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5 tablespoons
unsalted butter – melted
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1 1/2 tablespoons
dark brown sugar – packed
- Granola
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3 cups
old fashioned oats
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1 1/2 cups
slivered almonds
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3/4 cup
unsweetened coconut chips
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1/4 cup
dark brown sugar – packed
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2 teaspoons
cinnamon
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1/4 cup
vegetable oil
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1/4 cup
maple syrup
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2 teaspoons
vanilla extract
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3/4 teaspoon
salt
Directions
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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.
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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.
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Let both cool off, mix them together, then store in a big container or Ziploc.
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