Post Raisin Bran is actually quite clean - just whole grains, raisins, and sugar with no seed oils. The main issues are non-organic ingredients and refined sugar. DIY version uses organic wheat bran, organic raisins, and natural sweeteners for superior nutrition and no synthetic additives.
Based on: Raisin Bran imp
· Makes approximately 30 servings
· Serving: 1 cup (59g)
Why This Recipe is Seed Oil Free
Commercial Raisin Bran imp from Post 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 imp may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Clean sweetener to replace refined sugar, adds caramel-like flavor notes
Organic malted barley flour
90g (about 3/4 cup) · King Arthur Organic Malted Barley Flour
Provides subtle malty sweetness and helps with texture, contains natural enzymes
Organic whole wheat flour
120g (about 1 cup) · King Arthur Organic Whole Wheat Flour
Binds ingredients together and adds protein content
Sea salt
6g (about 1 teaspoon) · Redmond Real Salt
Enhances flavor and balances sweetness
Instructions
Step 1. Preheat oven to 300°F (150°C). Line two large baking sheets with parchment paper. In a large mixing bowl, combine 1200g organic wheat bran, 120g organic whole wheat flour, 90g organic malted barley flour, and 6g sea salt. Whisk together for 2-3 minutes until evenly distributed - the malted barley flour can clump, so ensure thorough mixing.
Step 2. In a separate bowl, measure 180g organic coconut sugar and crush any large crystals with the back of a spoon. The goal is relatively fine granules that will distribute evenly. Add this to the dry ingredient mixture and stir thoroughly for another 2 minutes.
Step 3. Spread the mixture evenly across the two prepared baking sheets in thin layers, about 1/4 inch thick. The thinner the layer, the more evenly it will toast. Bake for 15-20 minutes, stirring every 5 minutes to ensure even browning. The mixture should become lightly golden and fragrant - it should smell nutty and toasted, not burnt.
Step 4. Remove from oven and let cool completely on the baking sheets, about 30 minutes. The mixture will crisp up as it cools. Meanwhile, measure 450g organic raisins and check for any stems or debris.
Step 5. Once the toasted bran mixture is completely cool, transfer to a large mixing bowl and add the raisins. Toss gently but thoroughly to distribute evenly - aim for roughly 15 raisins per 1-cup serving. The mixture should look like commercial raisin bran with good raisin distribution throughout.
Step 6. Store in airtight containers or jars, dividing the batch among 3-4 containers for freshness. To serve, measure 59g (about 1 cup) into a bowl and add milk of choice. The cereal should maintain its crunch for at least 5 minutes in milk. Shake containers occasionally to redistribute raisins which tend to settle.
Storage
Store in airtight containers at room temperature for up to 6 weeks. Keep away from moisture and humidity to maintain crispness. Divide into smaller containers to preserve freshness once opened.
Cost Comparison
Cost per serving (homemade)$0.40
Cost per serving (store-bought)$0.33
Savings21% more expensive
DIY costs more upfront due to organic premium ingredients, but provides superior nutrition without synthetic vitamins or processing aids. Bulk buying reduces long-term costs, and ingredient quality far exceeds commercial version.