Original Cheerios contains no problematic seed oils, making it relatively clean compared to many processed cereals. However, it uses conventional oats (potentially with glyphosate residue), regular sugar, and synthetic tripotassium phosphate. This DIY version uses certified organic oats, natural sweeteners, and eliminates synthetic additives while matching the fiber and protein content.
Based on: My Kids
· Makes approximately 25 servings
· Serving: 1 cup (39g)
Why This Recipe is Seed Oil Free
Commercial My Kids from Cheerios 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.
Natural leavening agent that replaces synthetic tripotassium phosphate for texture
Organic vitamin E oil
5ml (about 1 teaspoon) · NOW Foods Organic Vitamin E Oil
Natural antioxidant preservative that extends shelf life and prevents rancidity
Instructions
Step 1. Preheat your oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper. In a food processor, pulse 975g organic oats in 3-4 batches for 8-10 seconds each until roughly chopped into smaller pieces - you want irregular chunks ranging from powder to half-oat sizes, not flour. This creates the varied texture that mimics commercial cereal. Transfer chopped oats to a large mixing bowl.
Step 2. In a small bowl, whisk together 40g tapioca starch, 50g coconut sugar, 12g sea salt, and 2g cream of tartar until well combined - any lumps will create uneven coating. In a separate small bowl, mix 5ml vitamin E oil with 30ml (2 tablespoons) filtered water, whisking vigorously for 30 seconds to emulsify. The mixture should be slightly cloudy but well-blended.
Step 3. Pour the vitamin E oil mixture over the chopped oats and toss with clean hands or a large wooden spoon for 2-3 minutes until every oat piece is lightly moistened. Sprinkle the dry ingredient mixture over the oats and continue mixing for another 2-3 minutes, ensuring even distribution. The mixture should feel slightly tacky but not wet - if too dry, add 1 tablespoon water at a time.
Step 4. Divide the mixture between the two prepared baking sheets, spreading in single layers about 1/2 inch thick. Bake for 15 minutes, then remove and stir each pan thoroughly with a spatula, breaking up any large clumps. Return to oven and bake another 10-15 minutes until golden brown and fragrant. The cereal should sound crisp when stirred and have no soft spots remaining.
Step 5. Cool completely on the baking sheets for 30 minutes - the cereal will continue crisping as it cools. Once cool, break apart any remaining clumps by hand. Store in an airtight glass container for up to 6 weeks. Serve 39g (about 1 cup) with milk of choice. The cereal should maintain its crunch in milk for 3-4 minutes before softening.
Storage
Store in airtight glass containers at room temperature for up to 6 weeks. Keep away from humidity to maintain crispness. Can be frozen for up to 6 months in freezer bags.
Cost Comparison
Cost per serving (homemade)$0.15
Cost per serving (store-bought)$0.45
Savings67%
Initial investment requires purchasing full packages of ingredients, but the bulk quantities provide excellent long-term value. Most ingredients except oats will last for multiple batches, making subsequent batches cost only about $0.08 per serving.