Cornflakes aren’t just for breakfast. Outside the cereal bowl, they're a versatile pantry staple for added texture and sweetness. Add a cup to a classic oatmeal crumble and you'll recognize the extra crackly crunch immediately.
This cornflake oat crumble works as an excellent crunchy topper for ice cream and yogurt. Before baking, sprinkle it over cakes, muffins, and fruit as a streusel topping. Or go ahead and munch on a handful for a simple sweet-salty snack.
- ½ cup old-fashioned rolled oats
- 1 cup cornflakes
- 1 cup all-purpose flour
- 1 cup brown sugar
- ½ tsp baking powder
- 1 tsp cinnamon powder
- ½ cup unsalted butter
- ½ tsp salt
Preheat oven: Preheat oven to 350°F / 180°C.
Melt butter: Melt butter in a skillet or saucepan over medium-low heat. Set aside.
Make crumble: Using both hands, roughly crush cornflakes to a smaller size (but not to a powder). A few whole pieces are okay. Transfer cornflakes to a bowl together with flour, brown sugar, oats, ground cinnamon, and baking powder. Toss until distributed. Slowly drizzle melted butter over the mixture. Fold with a rubber spatula until it takes on a texture like wet sand.
Bake: Transfer crumble to the prepared baking sheet, spreading it in an even layer. Bake until golden brown, 15–20 minutes. Let cool completely before using. Store crumble in an airtight container for up to 1 week.