Trader Joe's Organic Corn Flakes is already a remarkably clean product with no seed oils, artificial colors, or preservatives. The DIY version replicates this using organic corn grits formed into crispy flakes, eliminating only the synthetic vitamin fortification while maintaining the wholesome corn taste and crunch.
Based on: Organic Corn Flakes Cereal
· Makes approximately 25 servings (1 kg finished cereal)
· Serving: 41g (1 cup)
Why This Recipe is Seed Oil Free
Commercial Organic Corn Flakes Cereal from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic Corn Flakes Cereal may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides subtle malty sweetness and helps bind ingredients while adding complex flavor depth
Mixed tocopherols (vitamin E oil)
1/4 teaspoon · NOW Foods Mixed Tocopherols
Natural preservative that prevents rancidity and extends shelf life of the finished cereal
Instructions
Step 1. Bring 4 cups (960ml) of filtered water to a boil in a heavy-bottomed saucepan. Slowly whisk in 600g corn grits to prevent lumping, then reduce heat to low and simmer covered for 20-25 minutes, stirring every 5 minutes. The mixture should be thick but pourable — add water 1/4 cup at a time if too thick. Proper consistency is crucial for forming thin flakes later.
Step 2. While grits cook, preheat oven to 300°F (150°C) and line 2 large baking sheets with parchment paper. In a small bowl, whisk together 60g evaporated cane juice, 8g sea salt, 30g barley malt syrup, and 1/4 teaspoon mixed tocopherols until well combined. This mixture will be absorbed better when the grits are hot.
Step 3. Remove cooked grits from heat and immediately stir in the sweetener mixture until completely incorporated. The residual heat helps dissolve the cane juice and distribute the malt syrup evenly. Let cool for 2-3 minutes until manageable but still warm — working while warm prevents the mixture from becoming too stiff.
Step 4. Using a large spoon, drop small portions (about 2 tablespoons each) of the warm corn mixture onto the prepared baking sheets, leaving 2 inches between portions. Using the back of a spoon or small offset spatula, spread each portion into a thin, even layer about 1/8 inch thick — thinner areas will crisp better. Work quickly as the mixture firms as it cools.
Step 5. Bake for 45-60 minutes, rotating pans halfway through, until the corn sheets are golden brown and crispy throughout. They should feel dry and snap cleanly when broken. If centers are still soft, continue baking in 10-minute increments. Cool completely on the baking sheets for 10 minutes.
Step 6. Break the cooled corn sheets into irregular flake-sized pieces by hand, aiming for pieces similar in size to commercial corn flakes (about 1/2 to 1 inch). Store immediately in airtight containers or glass jars with tight-fitting lids. For breakfast, serve 41g (1 cup) with your choice of raw milk, nut milk, or yogurt. Cereal will maintain crispness for 2-3 weeks when stored properly in a cool, dry place.
Storage
Store in airtight glass jars or containers at room temperature for 2-3 weeks. Keep away from humidity and heat sources. The mixed tocopherols help prevent staleness, but homemade cereal has a shorter shelf life than commercial versions due to lack of synthetic preservatives.
Cost Comparison
Cost per serving (homemade)$0.15
Cost per serving (store-bought)$0.22
Savings32%
Initial ingredient investment is higher but provides multiple batches. Bulk organic ingredients offer better value over time, and you eliminate synthetic vitamin additives while maintaining nutritional corn benefits.