BelVita breakfast biscuits contain inflammatory canola oil, enriched flour stripped of nutrients, and artificial additives. This DIY version uses organic whole grains, grass-fed butter instead of seed oil, and natural sweeteners to deliver sustained energy without inflammatory ingredients.
Based on: Breakfast biscuits, cinnamon brown sugar
· Makes approximately 30 servings
· Serving: 2 biscuits (50g)
Why This Recipe is Seed Oil Free
Commercial Breakfast biscuits, cinnamon brown sugar from Belvita 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 Breakfast biscuits, cinnamon brown sugar may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic rolled oats
450g (about 4.5 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary whole grain base providing fiber, sustained energy, and chewy texture
Provides deep flavor and minerals, replaces artificial coloring
Instructions
Step 1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a large mixing bowl, combine 450g rolled oats, 200g rye flakes, and 400g whole wheat flour. Whisk together thoroughly for 2-3 minutes to ensure even distribution - whole grain flours can settle and create uneven texture.
Step 2. In a separate bowl, cream 240g room-temperature butter with 150g brown sugar using an electric mixer for 3-4 minutes until light and fluffy. This aeration is crucial for biscuit texture. Add 80g honey, 30g blackstrap molasses, and whisk until fully incorporated. The mixture should be smooth with no visible butter chunks.
Step 3. Combine dry seasonings: 12g cinnamon, 6g salt, and 8g baking soda. Whisk these into the flour-grain mixture until evenly distributed. You should see no streaks of cinnamon - uneven spice distribution creates bitter spots in the finished biscuits.
Step 4. Pour the butter-sugar mixture into the dry ingredients. Using a wooden spoon or sturdy spatula, mix until a cohesive dough forms. The dough should hold together when squeezed but not be overly wet. If too dry, add 1-2 tablespoons water; if too wet, add 2-3 tablespoons whole wheat flour.
Step 5. Turn dough onto a lightly floured surface and divide into two portions. Roll each portion to 1/2-inch thickness (about 12mm). Using a sharp knife or pastry cutter, cut into rectangles approximately 2.5 inches by 1.5 inches - this yields the classic breakfast biscuit shape. Re-roll scraps once to minimize waste.
Step 6. Place biscuits on prepared baking sheets with 1 inch spacing between each. Bake for 12-15 minutes until edges are lightly golden and centers feel firm when gently pressed. They should not be soft in the center. Cool completely on wire racks - this is essential as they continue to crisp as they cool.
Step 7. Store in airtight containers at room temperature for up to 1 week. For longer storage, freeze individual biscuits in freezer bags for up to 3 months. Serve 2 biscuits (50g total) as one serving, ideally with coffee or tea for optimal digestion of the whole grains.
Storage
Store in airtight containers at room temperature for 1 week or freeze for up to 3 months. Unlike commercial versions with preservatives, these have a shorter shelf life but superior nutrition and no inflammatory oils.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.75
Savings69%
Higher upfront investment in quality organic ingredients pays off through bulk purchasing and superior nutrition. Most ingredients last for multiple batches, making subsequent batches even more economical.