This Nature Valley product is loaded with inflammatory canola oil, refined sugar, and processed syrups that spike blood sugar. Our DIY version eliminates the canola oil (replaced with organic coconut oil), uses unprocessed sweeteners, and delivers the same satisfying oat-almond combination with clean, nutrient-dense ingredients.
Based on: Biscuits with Almond Butter
· Makes approximately 30 sandwich biscuits
· Serving: 1 sandwich biscuit (38g)
Why This Recipe is Seed Oil Free
Commercial Biscuits with Almond Butter from Nature Valley 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.
Ingredients
Organic old-fashioned rolled oats
450g (about 4.5 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base ingredient providing fiber, complex carbs, and hearty texture
Clean starch for binding, replacing GMO corn starch
Organic ground cinnamon
8g (about 1 tablespoon) · Simply Organic Cinnamon
Natural flavor and anti-inflammatory spice
Celtic sea salt
6g (about 1 teaspoon) · Celtic Sea Salt Fine Ground
Mineral-rich salt for flavor balance
Aluminum-free baking soda
4g (about 1 teaspoon) · Bob's Red Mill Aluminum-Free Baking Soda
Leavening agent for proper texture
Organic heavy cream
60ml (about 1/4 cup) · Organic Valley Heavy Whipping Cream
Rich dairy fat for moisture and binding
Pure vanilla extract
5ml (about 1 teaspoon) · Simply Organic Pure Vanilla Extract
Real vanilla flavor replacing vague 'natural flavors'
Instructions
Step 1. Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper. In a large bowl, combine the rolled oats (450g) and barley flakes (150g), stirring to distribute evenly. The barley adds crucial chewy texture that mimics the original product's substantial bite.
Step 2. In a medium saucepan over low heat, gently warm the coconut oil (180g) until just melted - don't overheat as this can break down the beneficial compounds. Remove from heat and whisk in the coconut sugar (120g), raw honey (90g), heavy cream (60ml), and vanilla extract (5ml). Stir vigorously for 2-3 minutes until the coconut sugar begins to dissolve and the mixture becomes smooth and glossy.
Step 3. Create your dry ingredient blend by whisking together the tapioca starch (30g), cinnamon (8g), sea salt (6g), and baking soda (4g) in a small bowl. This ensures even distribution of the leavening and prevents clumping when mixed with wet ingredients.
Step 4. Pour the warm coconut oil mixture over the oat-barley mixture and add the dry ingredient blend. Using a wooden spoon or sturdy silicone spatula, mix thoroughly for 3-4 minutes until every grain is coated and the mixture holds together when pressed. The dough should be slightly sticky but manageable - if too dry, add 1 tablespoon of cream; if too wet, add 2 tablespoons of oats.
Step 5. Using a 2-tablespoon cookie scoop or your hands, portion the mixture into 60 equal pieces (about 20g each). Place on prepared baking sheets, leaving 2 inches between pieces. Press each portion firmly with the bottom of a glass or measuring cup to create flat, compact rounds about 2.5 inches wide and 1/4 inch thick. The compression is crucial for structural integrity.
Step 6. Bake for 18-22 minutes, rotating pans halfway through, until the edges are golden brown but centers still feel slightly soft. They'll continue cooking on the hot pan. Cool completely on the baking sheets for 15 minutes before transferring to wire racks - they're fragile when warm.
Step 7. Prepare the almond butter filling by stirring the almond butter (240g) until smooth and creamy. If your almond butter is thick, warm it slightly in a double boiler or microwave in 15-second intervals until spreadable but not hot. Once the biscuits are completely cool, spread about 2 teaspoons (8g) of almond butter on the flat side of one biscuit and sandwich with another. Press gently to adhere.
Step 8. Store finished sandwich biscuits in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. For best texture, bring refrigerated biscuits to room temperature before eating. Each sandwich provides sustained energy from complex carbs and healthy fats without the blood sugar spike of the commercial version.
Storage
Store in airtight container at room temperature for 5 days or refrigerate for 2 weeks. Coconut oil may solidify when cold, making biscuits firmer - allow to come to room temperature for best texture. Freeze individual sandwiches wrapped in parchment for up to 3 months.
Cost Comparison
Cost per serving (homemade)$0.42
Cost per serving (store-bought)$1.25
Savings66%
Higher upfront ingredient costs are offset by bulk buying and elimination of processed food markup. You're paying for organic quality and avoiding inflammatory oils that damage long-term health.