Crunchy Nutty Cornflakes

Here’s my vegan version of the popular cereal…I developed this recipe as a Christmas present for my mum, who’s nearing her first Veganniversary!

 

For a super quick near-instant version, scroll down to the bottom of this page.

 

Ingredients:

440g plain cornflakes (Lidl’s are good – keep an eye out for Vit D3, which is usually derived from sheep wool)

100g golden syrup

140g roasted peanuts, no red skins, chopped finely

Vegetable oil

Method:

Preheat your oven to 170 degrees C/160 fan.

Place cornflakes in a large mixing bowl.

Melt golden syrup on a low heat in a pan (tip: heat a spoon over a gas flame before scooping it out of the tin, it’s a lot easier!).

When it’s nice and liquidy, drizzle it over the cornflakes whilst stirring with a small metal spoon.

Stir in the chopped nuts.

Tip onto a lined baking tray, drizzle lightly with oil and mix gently.

Bake for 15-20 minutes, stirring regularly and checking the flakes aren’t burning.

Leave to cool completely before placing in an airtight container.

 

Enjoy with plant-based mylk and fresh berries.

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Bonus quick & instant version:

In a cereal bowl, mix 2 tsps maple syrup and 2 tsps crunchy peanut butter.

Add plain cornflakes, stir, add mylk and enjoy!

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