This commercial cereal contains sunflower oil, a problematic inflammatory seed oil that oxidizes easily and contributes to inflammation. The DIY version eliminates the sunflower oil and replaces it with additional coconut oil and a touch of avocado oil for the perfect fat profile, while using organic whole grains and naturally dried berries without preservatives.
Based on: Mixed berry cereal, no added sugar
· Makes approximately 24 servings (1,440g total)
· Serving: 60g (about 1/2 cup)
Why This Recipe is Seed Oil Free
Commercial Mixed berry cereal, no added sugar from Cascadian Farm 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 Mixed berry cereal, no added sugar may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic rolled oats
600g (6 cups) · Bob's Red Mill Organic Extra Thick Rolled Oats
Primary base grain providing fiber, protein, and complex carbohydrates for sustained energy
Provides natural sweetness, antioxidants, and authentic berry flavor without sulfites
Organic dried strawberries
80g (about 2/3 cup) · Made In Nature Organic Dried Strawberries
Adds tartness and additional berry variety with natural vitamin C
Sea salt
4g (3/4 teaspoon) · Redmond Real Salt
Enhances flavors and provides essential minerals without anti-caking agents
Pure vanilla extract
8g (1.5 teaspoons) · Simply Organic Pure Vanilla Extract
Natural flavoring that replicates the 'natural flavor' in the original without artificial compounds
Instructions
Step 1. Preheat your oven to 300°F (150°C) and line two large rimmed baking sheets with parchment paper. This lower temperature prevents burning while allowing proper cluster formation — higher heat would make the date powder bitter and oils rancid.
Step 2. In a large mixing bowl, combine 600g rolled oats (6 cups) with 200g puffed rice (4 cups) and 4g sea salt (3/4 teaspoon). Whisk thoroughly for 1-2 minutes to distribute the salt evenly — this prevents salty spots in the final product.
Step 3. In a medium saucepan over low heat, gently warm 90g coconut oil (6 tablespoons) until just melted — don't overheat as this destroys beneficial compounds. Remove from heat and whisk in 30g avocado oil (2 tablespoons), 120g date powder (3/4 cup), and 8g vanilla extract (1.5 teaspoons). Stir vigorously for 2-3 minutes until the date powder is completely dissolved and mixture is smooth — lumps will create uneven clusters.
Step 4. Pour the warm oil mixture over the oat mixture and use a large wooden spoon or silicone spatula to toss thoroughly for 3-4 minutes. Every grain should be lightly coated but not saturated — the mixture should hold together when squeezed but still feel relatively dry. If it seems too wet, add 2-3 more tablespoons of oats.
Step 5. Spread the mixture evenly across both prepared baking sheets in a single layer, leaving small gaps between clusters — crowding prevents proper browning. Bake for 25-30 minutes, stirring and redistributing every 10 minutes to ensure even browning. The granola is done when it's golden brown and feels dry to the touch.
Step 6. Remove from oven and immediately sprinkle 80g dried blueberries and 80g dried strawberries evenly over the hot granola. Press gently with a spatula to help them adhere — the residual heat will soften the berries slightly and help them stick. Let cool completely on the baking sheets for 45 minutes — this cooling time is crucial for proper cluster formation.
Step 7. Once fully cooled, break apart any overly large clusters with your hands and store in airtight glass containers. Use exactly 60g (about 1/2 cup) per serving. The granola will stay fresh for 3-4 weeks at room temperature or 2 months refrigerated.
Storage
Store in airtight glass jars at room temperature for up to 1 month, or refrigerate for up to 2 months. Avoid plastic containers as they can absorb oils and affect flavor. If clusters soften, spread on a baking sheet and bake at 250°F for 10 minutes to re-crisp.
Cost Comparison
Cost per serving (homemade)$0.33
Cost per serving (store-bought)$0.75
Savings56%
Initial investment appears high due to bulk organic ingredients, but cost per serving drops dramatically with subsequent batches. The coconut oil and vanilla alone will make 15+ batches, making long-term savings substantial while eliminating inflammatory seed oils.