Kellogg's Frosted Flakes contains BHT preservative and non-organic corn with added synthetic vitamins. This DIY version uses only certified organic corn flakes with a clean sugar coating, eliminating all artificial preservatives while delivering the same sweet crunch and superior nutritional quality.
Based on: Frosted Flakes
· Makes approximately 30 servings (1.8 lbs finished cereal)
· Serving: 1 1/3 cup (41g)
Why This Recipe is Seed Oil Free
Commercial Frosted Flakes from Kellogg'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.
Ingredients
Organic corn flakes (unsweetened)
680g (about 24 cups) · The Real Cereal Company Organic Corn Flakes (zero sugar variety)
Provides the crunchy corn base identical to commercial version but from organic, non-GMO corn
Creates the signature sweet coating that makes frosted flakes sparkle and provides 15g sugar per serving
Organic barley malt syrup
45g (2 tablespoons) · Eden Organic Traditional Barley Malt Syrup
Provides the authentic malty flavor that distinguishes frosted flakes from plain sweetened corn flakes
Sea salt
6g (1 teaspoon) · Redmond Real Salt (unrefined sea salt)
Enhances sweetness perception and balances flavor - matches the 200mg sodium per serving
Organic vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Rounds out the flavor profile and adds depth to complement the malt character
Instructions
Step 1. Preheat your oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper. Measure out 680g (24 cups) of organic corn flakes into a large mixing bowl - they should be completely unsweetened base flakes. Gently toss to break up any clusters, but avoid crushing the delicate flakes.
Step 2. Create the coating syrup: In a heavy-bottomed saucepan, combine 450g (2.25 cups) organic cane sugar with 120ml (1/2 cup) water. Add 45g (2 tablespoons) organic barley malt syrup, 6g (1 teaspoon) sea salt, and 5ml (1 teaspoon) vanilla extract. Stir gently to combine - the mixture will look cloudy initially.
Step 3. Heat the syrup over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves (about 3-4 minutes). The mixture should be smooth and amber-colored from the malt syrup. Do not let it boil vigorously or it will become hard candy - you want a light syrup consistency that coats a spoon but still drips off easily.
Step 4. Working quickly, pour the hot syrup over the corn flakes while stirring continuously with a large wooden spoon or spatula. The goal is to coat every flake evenly with a thin layer of syrup - it should look glossy but not dripping. This takes about 2-3 minutes of thorough mixing. If some flakes stick together, that's normal and desirable for authentic texture.
Step 5. Immediately spread the coated flakes in a single layer across both prepared baking sheets. Use a fork to separate any large clusters, but leave some small clusters intact - this mimics commercial frosted flakes texture. The flakes should not overlap significantly or they won't dry properly.
Step 6. Bake for 12-15 minutes, stirring gently every 5 minutes to ensure even drying and prevent burning. The flakes are done when they feel dry to the touch and have a light golden color. They should sound crispy when stirred, not sticky. Remove from oven and let cool completely on the baking sheets for 30 minutes - they will continue to crisp up as they cool.
Step 7. Once completely cool, break apart any large clusters with your hands, leaving bite-sized pieces. Test for proper texture - they should be crunchy and not stick to your teeth. Store immediately in airtight containers. For best results, add 1 tablespoon (8g) to 1/2 to 3/4 cup cold milk per serving, just like commercial frosted flakes.
Storage
Store in airtight containers at room temperature for up to 3 weeks. Avoid humid environments which will make the coating sticky. No refrigeration needed. The coating may absorb moisture over time in humid climates - if this happens, re-crisp in a 250°F oven for 5-10 minutes.
Cost Comparison
Cost per serving (homemade)$0.195
Cost per serving (store-bought)$0.549
Savings64%
Higher upfront investment but significant per-serving savings. Organic ingredients cost more but eliminate synthetic preservatives and provide superior nutrition. Bulk purchasing drives down long-term costs substantially.