Seeded Muscovado Cornflake Crunch

This Seeded Muscovado Cornflake Crunch is a wholesome snack or breakfast option. It is loosely adapted from Christina Tosi’s Cornflake Crunch recipe from her book Momofuku Milk Bar. Since I wanted my cornflake crunch to be more of a breakfast cereal-type of snack, it is less clustery, sweet, and buttery than Tosi’s delicious cornflake crunch, but nonetheless a wonderfully tasty and addictive snack.

I chose to keep the cornflakes intact instead of breaking them into smaller pieces. I also substituted the granulated sugar in the original recipe with light muscovado. In addition, I reduced the sugar, salt, and butter content. Furthermore, I included sesame seeds and chia seeds.

Seeded Muscovado Cornflake Crunch

Makes around 3 L

Ingredients

340 g cornflakes

80 g milk powder

60 g light muscovado

170 g unsalted butter, melted

1/2 teaspoon coarse sea salt

20 g sesame seeds

20 g chia seeds

Method

Position a rack in the middle of the oven. Preheat oven to 140°C.

In a medium bowl, add the milk powder, light muscovado, salt, sesame seeds, and chia seeds. Mix well.

In an extra-large bowl, add the cornflakes. Add the milk powder-muscovado-seed mixture. Mix well.

Add the melted butter. Mix well.

Spread this mixture evenly onto a parchment-lined baking sheet.

Bake at 140°C for 20 minutes.

Remove from the oven. Let cool on a rack.

Store in an airtight container.

I would love your feedback. If you try this recipe, please leave a comment in the Comments Section below or reach out to me on Instagram: @thelittlekatora.