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.



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


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.


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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