Honey Nut Cheerios contains inflammatory canola oil, refined sugars, artificial preservatives, and corn starch. This DIY version eliminates all seed oils, uses organic coconut oil for healthy fats, replaces refined sugars with raw honey and coconut sugar, and substitutes clean organic ingredients throughout for superior nutrition without additives.
Based on: Honey Nut Cheerios
· Makes approximately 18 servings
· Serving: 1 cup (28g)
Why This Recipe is Seed Oil Free
Commercial Honey Nut Cheerios from General Mills 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 old-fashioned rolled oats
400g (about 4 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base providing whole grain nutrition, fiber, and the classic oat texture
Clean binding agent to replace corn starch, helps cereal pieces hold together
Sea salt
3g (about 1/2 teaspoon) · Redmond Real Salt
Enhances flavor and balances sweetness with trace minerals
Organic almond extract
2ml (about 1/2 teaspoon) · Simply Organic Pure Almond Extract
Provides the nutty almond flavor without artificial ingredients
Instructions
Step 1. Preheat your oven to 275°F (135°C) and line two large rimmed baking sheets with parchment paper. This lower temperature prevents burning while ensuring even toasting. Position racks in the upper and lower thirds of the oven for optimal air circulation.
Step 2. In a large mixing bowl, combine 400g rolled oats and 60g oat bran. Whisk together thoroughly to distribute evenly — oat bran tends to clump, so break up any lumps with your fingers. This mixture provides the nutritional foundation with 4g fiber and 6g protein per serving.
Step 3. In a small saucepan over low heat, gently warm the coconut oil until just melted (about 30 seconds). Remove from heat and whisk in 45g honey, 35g coconut sugar, 2ml almond extract, and 3g salt until completely dissolved — this takes 2-3 minutes of whisking. The mixture should be smooth and fragrant. Add 15g tapioca starch and whisk vigorously for 1 minute to eliminate any lumps.
Step 4. Pour the honey mixture over the oat mixture and toss thoroughly with a large spoon or your hands (clean hands work best) for 3-4 minutes until every oat is lightly coated and the mixture looks evenly moistened. There should be no dry spots or puddles of liquid.
Step 5. Divide the mixture between the two prepared baking sheets, spreading into thin, even layers. Bake for 25-30 minutes, stirring every 8-10 minutes to ensure even browning. The cereal is ready when it's golden brown and feels crispy when cooled for 30 seconds. Taste-test a few pieces — they should crunch like commercial cereal.
Step 6. Cool completely on the baking sheets for 20-30 minutes before transferring to an airtight container. The cereal will continue crisping as it cools. Store in a cool, dry place and consume within 2 weeks for optimal freshness and crunch.
Storage
Store in an airtight glass or plastic container at room temperature. Keeps fresh for up to 2 weeks. If cereal loses crispness, re-crisp in a 275°F oven for 5-8 minutes.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.43
Savings51%
Higher upfront investment for organic ingredients, but significant long-term savings. Bulk buying advantages mean cost per serving drops further with subsequent batches.