This organic cinnamon cereal contains inflammatory sunflower oil and processed maltodextrin. The DIY version replaces the sunflower oil with coconut oil for healthy saturated fats and eliminates artificial additives for a clean, crunchy breakfast cereal with superior nutrition.
Based on: Cinnamon Crunch Cereal
· Makes approximately 30 servings
· Serving: 36g (about 1/3 cup)
Why This Recipe is Seed Oil Free
Commercial Cinnamon Crunch Cereal from Cascadian Farm 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 Cinnamon Crunch Cereal may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic rolled oats
600g (about 6 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base grain providing fiber, protein, and hearty texture to replace the whole grain wheat
Organic rice flour
200g (about 1.75 cups) · Bob's Red Mill Organic Brown Rice Flour
Adds crispness and helps bind the clusters while providing gluten-free structure
Boosts fiber content and adds texture while keeping carbs in check
Sea salt
3g (about 0.5 teaspoons) · Redmond Real Salt
Enhances flavor and provides essential minerals without chemical processing
Pure vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Adds depth and natural sweetness to complement the cinnamon
Instructions
Step 1. Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper. In a large mixing bowl, combine 600g rolled oats, 200g rice flour, 30g oat fiber, 3g sea salt, and 12g cinnamon. Whisk these dry ingredients thoroughly for 2-3 minutes to ensure even distribution — the rice flour and oat fiber can clump easily, so break up any lumps with your fingers.
Step 2. In a separate bowl, melt 45g coconut oil gently (microwave 30-45 seconds or warm stovetop). Stir in 120g cane sugar until dissolved, then add 5ml vanilla extract. The mixture should be smooth and slightly warm but not hot — if it's too hot, it will cook the oats prematurely.
Step 3. Pour the coconut oil mixture over the dry ingredients and mix thoroughly with a large spoon or clean hands for 3-4 minutes. Every oat should be lightly coated — the mixture will look slightly damp but not wet. If some areas look dry, add 1 tablespoon warm water and mix again.
Step 4. Spread the mixture evenly across the prepared baking sheet in a single layer, pressing gently to form clusters. Bake for 20-25 minutes, stirring once halfway through to ensure even browning. The cereal is done when it's golden brown and crispy — it will continue to crisp as it cools.
Step 5. Let cool completely on the baking sheet for 30 minutes before breaking into bite-sized clusters. Store in an airtight container at room temperature for up to 3 weeks. To serve, use 36g (about 1/3 cup) per serving with milk of choice. For crispier texture, toast briefly in a dry skillet before serving.
Storage
Store in airtight container at room temperature for up to 3 weeks. Avoid humidity which can make cereal soggy. Freeze for up to 3 months in freezer-safe bags.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.25
Savings48%
Initial ingredient investment is higher but pays off quickly. Bulk organic ingredients provide superior nutrition and avoid seed oils at nearly half the cost per serving.