Kellogg's Raisin Bran Crunch contains corn syrup, artificial flavors, and palm oil. This clean version eliminates processed sweeteners and uses coconut oil instead of palm oil, while maintaining the signature crunchy clusters and nutritional benefits with organic whole grains and real spices.
Based on: Raisin Bran Crunch
· Makes approximately 32 servings
· Serving: 1 cup (55g)
Why This Recipe is Seed Oil Free
Commercial Raisin Bran Crunch from Kellogg's 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 Raisin Bran Crunch may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Replaces artificial 'natural flavors' with real vanilla taste
Organic cinnamon
3g (1 tsp) · Simply Organic Ground Cinnamon
Provides warm spice notes that enhance the bran flavor
Redmond Real Salt
2g (1/2 tsp) · Redmond Real Salt Fine Sea Salt
Enhances overall flavor and balances sweetness
Organic raw honey
30g (about 2 tbsp) · Nature Nate's 100% Pure Raw Honey
Additional natural sweetener that helps with browning and binding
Instructions
Step 1. Preheat your oven to 325°F (163°C) and line two large rimmed baking sheets with parchment paper. In a large mixing bowl, combine the wheat bran (400g), whole wheat flour (200g), and 200g (2 cups) of the oats. Whisk these dry ingredients thoroughly for 2-3 minutes to ensure even distribution - wheat bran tends to clump, so this step is crucial for consistent texture.
Step 2. In a medium saucepan over medium-low heat, combine the brown rice syrup (90g), coconut oil (45g), honey (30g), and molasses (30g). Stir continuously for 3-4 minutes until the coconut oil melts completely and the mixture becomes smooth and glossy. Remove from heat and whisk in the vanilla extract (5ml), cinnamon (3g), and salt (2g) until fragrant - about 30 seconds.
Step 3. Pour the warm syrup mixture over the dry ingredients and mix vigorously with a wooden spoon for 3-4 minutes until every grain is evenly coated and the mixture holds together when squeezed. The mixture should look slightly damp but not soggy. Add the coconut sugar (120g) and mix for another minute to distribute evenly.
Step 4. Spread the mixture evenly across both prepared baking sheets, creating a layer about 1/2 inch thick. Use your hands or a spatula to break up any large clumps and create irregular clusters ranging from pea-sized to nickel-sized pieces. Bake for 12-15 minutes, then remove and stir gently to break up over-large pieces and redistribute for even browning.
Step 5. Return to oven and bake for another 10-12 minutes until the clusters are golden brown and sound hollow when tapped. The mixture should smell toasted and nutty. Remove from oven and immediately sprinkle the remaining 100g (1 cup) of raw oats over the hot clusters, stirring gently to incorporate - this creates varied textures.
Step 6. Allow to cool completely on the baking sheets for at least 30 minutes - clusters will continue to crisp as they cool. Once cooled, break into bite-sized pieces and gently fold in the organic raisins (250g). Taste and adjust sweetness if needed by mixing in a small amount of additional coconut sugar.
Step 7. Store in airtight containers or glass jars with tight-fitting lids for up to 3 weeks at room temperature. For longer storage, refrigerate for up to 2 months. Serve 55g (about 1 cup) with cold milk, plant milk, or yogurt. The cereal stays crunchy for several minutes in milk due to the natural oils and sugars that create protective coating on each piece.
Storage
Store in airtight containers at room temperature for 3 weeks, or refrigerate for up to 2 months. Keep away from moisture to maintain crunchiness. If clusters soften, spread on baking sheet and toast at 300°F for 5-8 minutes to re-crisp.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.35
Savings40%
Initial ingredient investment is higher ($80-90) but creates multiple batches. Bulk organic ingredients cost more upfront but provide better nutrition density and avoid inflammatory additives found in commercial cereals.