Multi Grain Cheerios contains non-organic grains, refined sugars, and artificial caramel color. The good news is it's already seed oil free. This DIY version uses organic whole grains, natural sweeteners, and eliminates synthetic additives while providing similar nutrition and multigrain crunch.
Based on: Multi Grain
· Makes approximately 45 servings
· Serving: 1 1/3 cup (39g)
Why This Recipe is Seed Oil Free
Commercial Multi Grain from Cheerios,General Mills 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 Multi Grain may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic old-fashioned oats
680g (about 7 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary whole grain base, provides fiber and protein structure
Clean binding agent to help shape and provide crispness
Instructions
Step 1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a food processor, pulse 680g organic oats until roughly ground into coarse flour - you want some texture remaining, not fine powder. This takes about 15-20 pulses. Transfer to a large mixing bowl.
Step 2. Add 340g corn flour, 170g brown rice flour, 30g tapioca starch, and 8g sea salt to the oat flour. Whisk thoroughly for 2-3 minutes to ensure even distribution - flour blends can be stubborn and create pockets of single ingredients if not mixed well.
Step 3. In a separate bowl, whisk together 120g coconut sugar, 90ml maple syrup, and 15ml vanilla extract until the coconut sugar begins to dissolve, about 2 minutes. The mixture should be smooth and fragrant.
Step 4. Pour the wet ingredients into the dry mixture and stir with a wooden spoon until a cohesive dough forms. Add 60-90ml (4-6 tablespoons) of water gradually while mixing - the dough should hold together when squeezed but not be sticky. It should feel like pie dough.
Step 5. Working in small batches, roll portions of dough on a floured surface to 1/4 inch thickness. Use a small round cookie cutter (about 1 inch diameter) to cut circles, then use a smaller cutter or straw to remove centers, creating O-shapes. Place on prepared baking sheets with 1/2 inch spacing. Re-roll scraps to use all dough.
Step 6. Bake for 12-15 minutes, rotating pans halfway through, until golden brown and crispy throughout. The cereal should sound hollow when tapped and snap cleanly when broken. Cool completely on the baking sheets - they'll continue crisping as they cool. Store in an airtight container for up to 3 weeks.
Step 7. To serve: Use 39g (about 1 1/3 cups) per serving with milk of choice. The cereal maintains crunch in milk for 5-10 minutes. For best flavor, consume within 2 weeks. If cereal loses crispness, re-toast in 300°F oven for 5 minutes.
Storage
Store in airtight container at room temperature for up to 3 weeks. Keep away from moisture and humidity. Can be frozen for up to 3 months. Re-crisp in low oven if needed.
Cost Comparison
Cost per serving (homemade)$0.19
Cost per serving (store-bought)$0.35
Savings46%
Higher upfront ingredient costs but significant long-term savings. Organic quality and no artificial additives justify the investment. Bulk purchasing maximizes savings.