Low Sodium Cornflake Clusters
Crunchy, golden, and irresistibly satisfying, these **Low Sodium Cornflake Clusters** are the ultimate guilt-free snack or dessert. Made with unsweetened, low-sodium cornflakes, a touch of honey, and rich brown sugar, this recipe perfectly balances sweetness with the warmth of cinnamon and vanilla. For added texture and flavor, each bite is packed with unsalted chopped almonds and chewy dried cranberries. Baked to perfection in just 20 minutes, these easy-to-make clusters are a healthier twist on a classic treat, with no added salt and a delightful crunch. Perfect for on-the-go snacking, lunchbox surprises, or even as a light party treat, you'll love how these naturally gluten-free clusters bring wholesome deliciousness to your day. Store them in an airtight container to enjoy their crispy perfection all week long! **Healthy snacking**, **low sodium treat**, and **easy homemade clusters** have never been so delicious.
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 0.5 cup honey
- 0.25 cup light brown sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 5 cups cornflakes, unsweetened and low sodium
- 1 cup chopped unsalted almonds
- 0.5 cup dried cranberries
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, melt the unsalted butter.
Add the honey and light brown sugar to the saucepan. Stir continuously until the sugar has dissolved completely and the mixture is smooth.
Remove the saucepan from the heat and stir in the vanilla extract and ground cinnamon.
In a large mixing bowl, combine the cornflakes, chopped almonds, and dried cranberries.
Pour the butter and sugar mixture over the cornflake mixture. Gently stir to ensure all the ingredients are evenly coated.
Spoon the mixture onto the prepared baking sheet, creating small clusters. Leave space in between each cluster to allow them to bake evenly.
Bake in the preheated oven for 15-20 minutes until the clusters are golden brown and crisp.
Remove from the oven and allow to cool completely on the baking sheet. The clusters will harden as they cool.
Once cooled, store the cornflake clusters in an airtight container for up to one week.
Nutrition Facts
Calories |
3350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 467.5 g | 170% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 202.4 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 86.0 mg | 478% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
