Nature's Path Honey'D Corn Flakes are actually quite clean with no seed oils, but rely on processed corn meal and refined cane sugar. This DIY version uses whole organic corn grits for better nutrition and coconut sugar for more minerals and a lower glycemic impact than refined sugar.
Based on: Honey'D Corn Flakes
· Makes approximately 30 servings
· Serving: 1 cup (41g)
Why This Recipe is Seed Oil Free
Commercial Honey'D Corn Flakes from Nature's Path 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 Honey'D Corn Flakes may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural sweetener that provides caramel notes and minerals while maintaining lower glycemic impact than refined cane sugar
Raw organic honey
60g (about 3 tablespoons) · Nature Nate's 100% Pure Raw Unfiltered Honey
Adds floral sweetness and helps the coconut sugar adhere to the corn flakes during the final tossing process
Fine sea salt
8g (about 1 tablespoon) · Redmond Real Salt Fine Sea Salt
Enhances the corn flavor and balances the sweetness while providing natural trace minerals
Filtered water
3600ml (about 15 cups) · Filtered tap water or spring water
Cooking liquid for the corn grits to create the porridge base that will be flattened into flakes
Instructions
Step 1. Bring 3600ml (15 cups) filtered water to a rolling boil in a large heavy-bottomed pot. Slowly whisk in 1200g (6 cups) organic corn grits while stirring constantly to prevent lumps — this should take about 2-3 minutes of gradual addition. Reduce heat to low and simmer for 45-60 minutes, stirring every 5-10 minutes, until the mixture is very thick and creamy like oatmeal. The grits should be completely tender with no gritty texture remaining.
Step 2. Line 4-6 large rimmed baking sheets with parchment paper. While the corn mixture is still hot, working quickly, spread it in the thinnest possible layer across the prepared sheets using an offset spatula — aim for 2-3mm thick (about 1/8 inch). The thinner you spread it, the crispier your final flakes will be. Don't worry if the edges are slightly uneven; you'll break it up later.
Step 3. Preheat oven to 200°F (95°C) or use the lowest setting if your oven doesn't go that low. Place the corn sheets in the oven and dehydrate for 4-6 hours, rotating the pans every 2 hours for even drying. The corn is ready when it's completely dry and brittle — it should snap cleanly when bent and feel papery to the touch. If using a dehydrator, set to 135°F and dehydrate for 6-8 hours.
Step 4. Remove the dried corn sheets from oven and let cool completely — about 30 minutes. Break the sheets into roughly 1-2 inch irregular pieces by hand or with a rolling pin for more uniform flakes. You want cornflake-sized pieces, not powder. Sift out any small crumbs through a coarse mesh strainer and save them for coating chicken or adding to muffins.
Step 5. In a small saucepan, gently warm 60g (3 tablespoons) honey until it's just fluid enough to drizzle — about 30 seconds on low heat. In a large mixing bowl, combine the broken corn pieces with 8g (1 tablespoon) fine sea salt, tossing thoroughly. Drizzle the warm honey over the corn pieces while tossing constantly to distribute evenly. Add 120g (1/2 cup) coconut sugar and toss vigorously for 2-3 minutes until every piece is lightly coated.
Step 6. Spread the sweetened corn pieces on clean parchment-lined baking sheets in a single layer. Return to the 200°F oven for 45-60 minutes to crisp up the coating and ensure the flakes are completely dry. They should sound crispy when stirred and have no soft spots. Let cool completely before storing — about 20 minutes. Taste and adjust sweetness if needed by tossing with additional coconut sugar.
Storage
Store in airtight containers at room temperature for up to 2 months. The flakes may lose some crispness over time but can be re-crisped in a 200°F oven for 10-15 minutes. Avoid humid environments which will make them soggy faster.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.45
Savings49%
Higher upfront ingredient cost but significant long-term savings. Bulk organic ingredients provide better value and you control the quality of every component.