Healthy Matcha Marshmallow Cornflake Squares Recipe (Gluten-Free)

Matcha Marshmallow Cornflake Squares Recipe

Matcha Marshmallow Cornflake Squares Recipe

These gooey matcha marshmallow cornflake squares are sure to hit the spot.

Matcha green tea powder is especially effective in baked goods. There’s something about its crisp and vegetative notes that blends so well with sweet things, and very often it gives the treats a lovely tint of green. Plus, adding matcha always takes the guilt out of chowing down on cookiescupcakes, and breads since it does so many great things for our bodies!

That’s why matcha powder works so well in this recipe for marshmallow cornflake flake squares. It’s easily added, and will give you a huge dose of antioxidants. Its taste is subtle, but if it does come through, it pairs perfectly with the marshmallow sweetness.

Matcha’s antioxidants help prevent horrible free radicals from attacking your body’s cells. When free radicals attack, it’s bad. They can make your skin look older, and their damage has been linked with Alzheimer’s disease, Parkinson’s disease, heart issues, and cancer.

But antioxidants literally stop free radicals in their tracks. They prevent them from attacking healthy cells. This is why consuming antioxidants is so important—and matcha powder is stuffed with them!

So try these little guys out! These delightful matcha marshmallow cornflake flake squares are awesome for nearly anything—breakfast, snacks, dessert, parties, guests. They’re so addictive, though, so don’t expect them to last for very long.

Matcha Marshmallow Cornflake Squares Recipe

Matcha Marshmallow Cornflake Squares Recipe


  • 1/2 cup unsalted butter
  • 1 tablespoon Epic Matcha green tea powder
  • 6 cups mini marshmallows
  • 6 cups corn flakes
  • 1 pinch of fine salt

  1. Line an 8-inch square baking pan with parchment paper, and lightly grease it.
  2. Place the butter in a large non-stick pot over low heat, and melt it.
  3. Stir in the matcha powder and salt until no dry spots remain.
  4. Add the marshmallows and cook, stirring until they’re completely melted.
  5. Dump the corn flakes into the pot and gently stir until they’re entirely coated in marshmallow.
  6. Scoop the mixture into the lined baking pan, and use a greased heat-safe rubber spatula or your own greased hands to press the mixture down into an even, compact layer.
  7. Allow the mixture to cool at room temperature for at least 30 minutes before cutting them into squares.
  8. Serve and enjoy!

To learn how to make more amazingly tasty treats and drinks using matcha powder, download our recipe book, or visit our Epic Matcha blog!