Organic Golden Oat Breakfast Biscuits (Seed Oil Free)
This commercial breakfast biscuit contains inflammatory canola oil and multiple processed additives like DATEM and synthetic vitamins. Our organic version eliminates the seed oil by using coconut oil, replaces artificial emulsifiers with natural ingredients, and uses whole food sources for superior nutrition and digestibility.
Based on: Golden oat breakfast biscuits, golden oat
· Makes approximately 24 biscuits (24 servings)
· Serving: 2 biscuits (50g total)
Why This Recipe is Seed Oil Free
Commercial Golden oat breakfast biscuits, golden oat from Nabisco 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 Golden oat breakfast biscuits, golden oat may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic rolled oats
200g (about 2 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary whole grain base providing fiber, protein, and signature oat flavor
Step 1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. In a large mixing bowl, combine 200g rolled oats and 100g rye flakes. Stir to distribute evenly - these provide the signature texture and will create natural binding as they absorb moisture.
Step 2. In a separate bowl, whisk together 150g whole wheat flour, 4g baking soda, 3g sea salt, and 2g sunflower lecithin (if using). The lecithin helps create cohesion without artificial emulsifiers, but the recipe works without it. Whisk thoroughly to ensure even distribution of leavening agents.
Step 3. Melt 80g coconut oil gently in a small saucepan or microwave until just liquid, not hot. In a measuring cup, warm 40g barley malt syrup slightly to make it easier to measure and mix. Combine the melted coconut oil, malt syrup, and 60g coconut sugar, whisking until the sugars begin to dissolve. This creates the binding syrup that replaces multiple commercial sweeteners.
Step 4. Pour the wet mixture over the oat and rye mixture, stirring with a wooden spoon until evenly coated. Add the flour mixture and stir until a cohesive dough forms. The mixture should hold together when pressed but not be overly wet. If too dry, add 1-2 tablespoons of water; if too sticky, add a bit more flour.
Step 5. Using your hands or a small scoop, portion the mixture into 24 portions of about 25g each (roughly 2 tablespoons per portion). Place on prepared baking sheet, spacing 2 inches apart. Press each portion firmly to flatten into biscuit shapes about 1/2 inch thick - they won't spread much during baking, so shape them as desired.
Step 6. Bake for 12-15 minutes until edges are golden brown and centers feel firm when lightly pressed. The natural sugars will create browning similar to the commercial version. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. They'll continue to firm up as they cool.
Storage
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. For maximum freshness, store with a piece of bread to maintain slight moisture. No preservatives means shorter shelf life than commercial versions, but superior nutrition.
Cost Comparison
Cost per serving (homemade)$0.16
Cost per serving (store-bought)$0.85
Savings81%
Significant upfront investment in organic ingredients, but massive long-term savings. The initial $75 shopping trip makes enough biscuits for months, while providing infinitely superior nutrition and eliminating inflammatory seed oils.