Healthy Honey & Cinnamon Corn Puff Cereal 3

I’m making cereal,  every man and this dog have been making muesli. So we tried something a little different, homemade honey and cinnamon covered corn puffs. It’s still super healthy and it’s quick to prepare. It’s bloody delicious with milk, or just have it solo. It a breakfast favourite with yoghurt, honey and walnuts!  If you remember Corn Pops, you’ll recognise these,  only you can tone down the sweetness. A lot. 








This puff corn is becoming addictive too. I’ve started munching on it any time of day, but I feel so much better when you know exactly what four ingredients your eating, rather than a list that you don’t understand half of!



honey cinnamon corn puffs

Delicious for breakfast with greek yoghurt, walnuts and more honey!




A tip In this recipe of corn puffs cereal I include mixture of several puffed grains such as rice and spelt. I really enjoy all the different textures and find incorporating different grains has great health benefits. I’ve been using Arrowhead Mills Natural Puffed Corn Cereal or you can use Organic Corn Puffs from Natures Path and I also like using Puffed Brown Rice, Puffed Millet & Puffed Spelt to make a similar batch of crunchy cereal using this recipe. So this recipe will work with any puffed grain, which gives you lots of options.



honey cinnamon corn puffs



Spelt is one of the oldest cultivated crops in human history and is believed to have first been used between 7,000 and 8,000 years ago. It is actually packed with nutrients, vitamins, minerals, and essential organic compounds that other cereals and forms of wheat don’t contain. if you are interested in all the health benefits head over to Organic Facts


honey cinnamon corn puffs


This cereal goes great with seeds and nuts. If you do want to try adding nuts, use about 1/8 cup of slivered almonds and 1/8 cup of sunflower seeds.



Healthy Honey & Cinnamon Corn Puff Cereal
Healthy Honey & Cinnamon Corn Puff Cereal
  1. In a large saucepan, add the honey, oil, and salt. I use a large stockpot.
  2. Heat the mixture to a low boil and let it cook for about 5 minutes. Keep an eye on it so that it doesn’t burn. Turn off the heat and let it cool for a few minutes.
  3. Preheat your oven to 325 degrees F.
  4. Add the puffed corn to the saucepan and stir the corn in with the sticky mixture until the corn is well coated.
  5. Place parchment paper (or a non-stick mat) on a cookie sheet and spread the corn out across it. You can have several layers of corn on top of each other, but spread it out as much as possible.
  6. Bake in the oven for about 15 minutes. Cool for about 10 minutes and enjoy! Store in a sealed container.




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