Kellogg's Raisin Bran contains palm oil-coated raisins, refined sugar, and synthetic vitamins. This DIY version eliminates the palm oil (replacing with coconut oil), uses organic whole grain wheat bran and unrefined sweeteners, providing superior nutrition without inflammatory oils or artificial additives.
Based on: Raisin Bran
· Makes approximately 25 servings
· Serving: 55g (about 3/4 cup)
Why This Recipe is Seed Oil Free
Commercial Raisin Bran 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 may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Replaces palm oil for coating raisins, provides healthy saturated fats and helps sugar adhere
Organic coconut sugar
45g (3 tablespoons) · Big Tree Farms Organic Coconut Sugar
Natural sweetener for raisin coating, lower glycemic than refined sugar
Organic barley malt extract
15g (1 tablespoon) · Eden Foods Organic Barley Malt Syrup
Provides malty sweetness and helps bind coating to raisins
Redmond Real Salt
3g (1/2 teaspoon) · Redmond Real Salt Fine
Enhances flavor and provides trace minerals naturally
Nutritional yeast
8g (1 tablespoon) · Bragg Nutritional Yeast
Natural source of B vitamins including folate, replacing synthetic vitamin fortification
Instructions
Step 1. Prepare the raisin coating by gently warming 30g (2 tablespoons) coconut oil in a large mixing bowl until just melted - not hot. Add 45g (3 tablespoons) coconut sugar and 15g (1 tablespoon) barley malt extract. Whisk thoroughly for 2-3 minutes until the mixture is smooth and well combined. The goal is creating a light coating that will help natural sweetness adhere to the raisins without the inflammatory palm oil used in commercial versions.
Step 2. Add 375g (2.5 cups) organic raisins to the coating mixture. Toss gently but thoroughly with a large spoon for 3-4 minutes, ensuring every raisin gets an even coating. The coconut oil will firm up slightly at room temperature, creating the same coating effect as the original but with healthy fats. Spread coated raisins on a parchment-lined baking sheet and let rest for 15 minutes to set.
Step 3. In your largest mixing bowl, combine 1000g (8 cups) wheat bran flakes with 3g (1/2 teaspoon) Redmond Real Salt and 8g (1 tablespoon) nutritional yeast. Toss thoroughly with your hands to distribute evenly - the nutritional yeast provides natural B vitamins that replace the synthetic vitamin fortification in commercial cereals. Mix for 2-3 minutes to ensure no clumps of nutritional yeast remain.
Step 4. Add the coated raisins to the wheat bran mixture. Toss everything together gently but thoroughly for 2-3 minutes, breaking up any raisin clusters. The final mixture should have raisins evenly distributed throughout, roughly matching the ratio you'd find in commercial raisin bran. Taste and adjust salt if needed - it should enhance the natural wheat and fruit flavors without being salty.
Step 5. Store in an airtight glass container or food-grade bucket. The cereal will stay fresh for 3-4 weeks at room temperature, or 2-3 months in the refrigerator. For serving, use exactly 55g (about 3/4 cup) with your preferred milk or plant milk. The nutritional profile closely matches commercial raisin bran but with superior ingredient quality and no inflammatory oils.
Storage
Store in airtight container at room temperature for 3-4 weeks, or refrigerate for 2-3 months. Keep away from moisture and direct sunlight to maintain crispness.
Cost Comparison
Cost per serving (homemade)$0.65
Cost per serving (store-bought)$0.89
Savings27%
Higher upfront ingredient costs but significant long-term savings. Bulk buying organic ingredients reduces per-serving cost while eliminating inflammatory palm oil and synthetic additives found in commercial versions.