This Kashi cereal contains inflammatory canola oil and soy flakes. Our clean version eliminates the seed oil (replacing canola with coconut oil), swaps soy flakes for protein-rich hemp hearts, and uses only organic whole food ingredients without any industrial processing aids.
Based on: honey almond flax crunch
· Makes approximately 30 servings
· Serving: 56g (about 1/2 cup)
Why This Recipe is Seed Oil Free
Commercial honey almond flax crunch from Kashi GO 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 honey almond flax crunch may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Low-glycemic sweetener that adds caramel notes and helps with browning
Organic oat fiber
35g (about 1/3 cup) · Anthony's Organic Oat Fiber
Pure insoluble fiber that boosts the fiber content to match the original product
Sea salt
5g (about 1 teaspoon) · Redmond Real Salt
Enhances flavors and balances sweetness
Instructions
Step 1. Preheat your oven to 300°F (150°C) and line two large rimmed baking sheets with parchment paper. In a large mixing bowl, combine 600g puffed brown rice, 300g rolled oats, 200g hemp hearts, 150g chopped almonds (chop to pea-sized pieces), 100g whole flax seeds, and 35g oat fiber. Toss thoroughly with your hands for 2-3 minutes to ensure even distribution — the hemp hearts and flax seeds tend to settle to the bottom.
Step 2. In a small saucepan over low heat, gently warm 80g coconut oil until just melted (don't overheat or it will cook the honey). Remove from heat and whisk in 150g honey, 50g coconut sugar, and 5g sea salt until completely smooth. This mixture should be warm but not hot — if it's too hot, let it cool for 5 minutes before proceeding as hot liquid will make the cereal soggy.
Step 3. Pour the honey-oil mixture over the dry ingredients and mix thoroughly with a large wooden spoon or your hands until every piece is lightly coated. The mixture should feel slightly sticky and hold together when squeezed — if it seems too dry, add 1-2 tablespoons more melted coconut oil. The goal is light, even coating without sogginess.
Step 4. Divide the mixture between the two prepared baking sheets, spreading it in an even layer about 1/2 inch thick. Don't overcrowd or it won't crisp properly. Bake for 20 minutes, then remove and stir gently with a spatula, breaking up any large clumps but maintaining some cluster formation. Rotate the pans and bake another 15-20 minutes until golden brown and fragrant.
Step 5. Remove from oven and let cool completely on the baking sheets — this is crucial for achieving maximum crunch. The cereal will continue to crisp as it cools. Once fully cooled (about 1 hour), break up any overly large clusters by hand. Store in airtight containers for up to 3 weeks at room temperature, or freeze in portions for up to 6 months.
Step 6. To serve, use 56g (about 1/2 cup) per portion with milk of choice, yogurt, or enjoy as a snack. The texture should be light and crunchy with natural cluster formation. If stored cereal loses crispness, spread on a baking sheet and re-toast at 300°F for 5-10 minutes, then cool completely before storing.
Storage
Store in airtight containers at room temperature for up to 3 weeks. For maximum freshness, divide into weekly portions and freeze what you won't use immediately. Cereal can be eaten straight from freezer or thawed for 10 minutes.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$0.89
Savings69%
Higher upfront investment for organic ingredients pays off with significant per-serving savings and vastly superior nutrition. Bulk organic purchasing reduces costs further over time.