Cinnamon Cheerios Protein contains inflammatory seed oils (canola and sunflower oil) plus refined sugars and artificial fortification. This DIY version eliminates all seed oils, uses organic whole food ingredients, and provides clean protein from organic sources while maintaining the crunchy O-shaped cereal format.
Based on: Cinnamon Cheerios Protein
· Makes approximately 40 servings
· Serving: 1 cup (37g)
Why This Recipe is Seed Oil Free
Commercial Cinnamon Cheerios Protein 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.
The original Cinnamon Cheerios Protein may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural source of B vitamins to replace artificial vitamin fortification
Instructions
Step 1. Preheat your oven to 300°F (150°C) and line 3 large baking sheets with parchment paper. In a large mixing bowl, whisk together 800g oat flour, 240g protein powder, 40g tapioca starch, 12g cinnamon, 6g salt, and 20g nutritional yeast until evenly combined. Sift the mixture if you notice any clumping — protein powders can create lumps that affect texture.
Step 2. In a separate bowl, melt 60g coconut oil (microwave for 30 seconds or warm gently on stovetop). Whisk in 80g maple syrup and 120g coconut sugar until smooth — the mixture should be homogeneous with no oil separation. If coconut sugar clumps, warm the mixture slightly and whisk vigorously.
Step 3. Create a well in the dry ingredients and pour in the wet mixture. Using a sturdy wooden spoon or spatula, mix until a firm dough forms that holds together when squeezed. Add 1-2 tablespoons of water if the dough seems too dry to bind — it should be moldable but not sticky. The coconut oil will firm up as it cools, helping bind everything.
Step 4. Divide dough into 4 portions for easier handling. On a clean surface dusted lightly with oat flour, roll each portion into long ropes about 0.5 inch thick. Using a sharp knife, cut into 0.5-inch pieces. Roll each piece into a small ball, then use your pinky finger to poke a hole through the center, creating the classic O shape. Work quickly as coconut oil will start to firm up.
Step 5. Arrange O's on prepared baking sheets with about 0.5 inch spacing — they won't spread much but need air circulation. Bake for 15-18 minutes until lightly golden and firm to touch. Rotate pans halfway through for even browning. The cereal should sound hollow when tapped and feel crispy, not chewy.
Step 6. Cool completely on baking sheets for 30 minutes before transferring to airtight containers. Store in a cool, dry place for up to 3 weeks, or freeze for up to 3 months. Serve with your choice of milk — coconut milk pairs beautifully with the cinnamon flavor. Use 1 cup (37g) per serving, same as commercial version.
Storage
Store in airtight containers at room temperature for up to 3 weeks. For maximum freshness, freeze portions in sealed bags for up to 3 months. Cereal may soften in humid conditions — add a food-grade desiccant packet if needed.
Cost Comparison
Cost per serving (homemade)$0.71
Cost per serving (store-bought)$0.85
Savings16%
Initial ingredient investment is higher but bulk buying provides long-term savings. Higher per-serving cost reflects premium organic ingredients and elimination of cheap industrial fillers and seed oils.