This Kashi cereal contains expeller-pressed canola oil (an inflammatory seed oil) and artificial 'natural flavors' that compromise its health benefits. Our DIY version eliminates the canola oil by using coconut oil instead, replaces artificial flavors with real vanilla and cinnamon, and uses only clean organic ingredients while maintaining the same honey-oat crunch and nutritional profile.
Based on: Organic honey toasted
· Makes approximately 30 servings
· Serving: 42g (about 1/3 cup)
Why This Recipe is Seed Oil Free
Commercial Organic honey toasted from Kashi 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 Organic honey toasted may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic old-fashioned oats
600g (about 6 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base ingredient - will be ground into oat flour to replicate the original's whole oat flour component
Healthy fat replacement for canola oil - helps bind ingredients and creates crispiness during baking
Organic oat fiber
60g (about 1/2 cup) · Anthony's Organic Oat Fiber
Boosts fiber content to match the original's 6g per serving without adding bulk or calories
Pure vanilla extract
2 teaspoons (8ml) · Simply Organic Pure Vanilla Extract
Replaces artificial 'natural flavors' with authentic vanilla taste
Ceylon cinnamon
1 teaspoon (2g) · Simply Organic Ceylon Cinnamon
Adds warm spice notes to enhance the honey-toasted flavor profile naturally
Sea salt
1 teaspoon (5g) · Redmond Real Salt Fine Sea Salt
Enhances sweetness and provides the 65mg sodium per serving found in the original
Instructions
Step 1. Preheat oven to 325°F (163°C). Line two large rimmed baking sheets with parchment paper. In a food processor or high-speed blender, pulse 400g (4 cups) of the oats until they form a coarse flour - you want some texture, not a fine powder. This should take about 30-45 seconds of pulsing. Transfer to a large mixing bowl and add the remaining 200g (2 cups) whole oats, cornmeal, oat fiber, cinnamon, and salt. Whisk thoroughly for 1-2 minutes to ensure even distribution of the fiber and spices, which tend to clump.
Step 2. In a separate bowl, gently warm the coconut oil until just melted (30-45 seconds in microwave or in a small saucepan over low heat). Remove from heat and whisk in the honey and vanilla extract until completely smooth - this is crucial because cold honey can seize up. The mixture should be pourable but not hot, as heat will cook the oats prematurely. If the mixture seems too thick, warm it for another 10-15 seconds.
Step 3. Pour the honey-oil mixture over the dry ingredients and stir vigorously with a large spoon for 2-3 minutes until every piece is evenly coated. The mixture should clump together slightly when squeezed but still remain crumbly. If it seems too dry, add 1-2 tablespoons of water; if too wet, add 2-3 tablespoons more oat flour. The consistency should resemble wet sand that holds together when pressed.
Step 4. Divide the mixture evenly between the prepared baking sheets, spreading into a thin, even layer about 1/4 inch thick. Use your hands or a spatula to break up any large clumps and ensure uniform thickness - uneven pieces will brown at different rates. Bake for 20-25 minutes, stirring every 8-10 minutes to ensure even browning. The cereal is done when it's golden brown and feels crispy when cooled for 30 seconds.
Step 5. Remove from oven and let cool completely on the baking sheets for at least 30 minutes - the cereal will continue to crisp up as it cools. Break apart any large clusters with your hands. Taste and adjust seasoning if needed by tossing with a pinch more salt or cinnamon. Store in an airtight container at room temperature for up to 3 weeks, or in the refrigerator for up to 6 weeks. Serve 42g (about 1/3 cup) with milk of choice or eat as a snack.
Storage
Store in an airtight glass container or sealed bag at room temperature for up to 3 weeks, or refrigerate for up to 6 weeks. If cereal loses crispness, spread on a baking sheet and toast at 300°F for 5-8 minutes to restore crunch.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.89
Savings74%
Higher upfront ingredient costs are offset by bulk quantities that make multiple batches. The organic coconut oil and honey are premium ingredients that significantly improve nutritional quality over the seed oil version.