Amelia is a Spanish breakfast cereal containing 52% oat flakes, flour blend, and problematic high oleic sunflower oil (a seed oil). The commercial version likely contains synthetic aromas and processed vegetable fibers. DIY version eliminates all seed oils, uses organic whole ingredients, and provides superior nutrition without industrial processing.
Based on: Amelia
· Makes approximately 24 servings (3 lbs finished cereal)
· Serving: 50g (about 1/2 cup)
Why This Recipe is Seed Oil Free
Commercial Amelia from Hacendado 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 rolled oats
780g (about 6.5 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base providing fiber, protein, and hearty texture - comprises 52% of final product
Organic rice flour
150g (about 1.25 cups) · Bob's Red Mill Organic Brown Rice Flour
Provides structure and light crispiness as part of the 20% flour blend
Organic whole wheat flour
150g (about 1.25 cups) · King Arthur Organic Whole Wheat Flour
Completes the flour blend, adds nutty flavor and additional fiber
Natural sweetener and flavor enhancer that provides enzymes and minerals
Organic vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Replaces synthetic aromas with natural vanilla flavor compounds
Sea salt
3g (about 1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances flavors and provides essential minerals without anti-caking agents
Instructions
Step 1. Preheat your oven to 300°F (150°C) and line two large baking sheets with parchment paper. This low temperature ensures even toasting without burning the delicate oat flakes. Position racks in upper and lower thirds of the oven for optimal heat circulation.
Step 2. In a large mixing bowl, combine 780g organic rolled oats, 150g rice flour, 150g whole wheat flour, and 60g chicory root fiber. Whisk these dry ingredients together for 2-3 minutes to ensure even distribution - the chicory fiber tends to clump and needs thorough mixing. Break up any lumps with your fingers if needed.
Step 3. In a small saucepan, gently warm 45g coconut oil over low heat until just melted (about 2-3 minutes). Remove from heat and whisk in 30g barley malt extract, 5ml vanilla extract, and 3g sea salt until completely smooth. The malt extract is thick, so whisk vigorously for 1-2 minutes to prevent lumps. The mixture should be pourable but slightly thick.
Step 4. Pour the warm oil mixture over the dry ingredients and toss thoroughly with a large spoon or clean hands for 3-4 minutes. Every oat flake and flour particle should be lightly coated - this ensures even browning. The mixture will look slightly moist but not wet. If any dry pockets remain, add an extra teaspoon of melted coconut oil.
Step 5. Spread the mixture evenly across both prepared baking sheets in a single layer, about 1/4 inch thick. Don't overcrowd - overcrowded cereal steams instead of crisping. Bake for 25-30 minutes, stirring every 10 minutes with a spatula to ensure even browning. The cereal is done when golden brown and crispy throughout.
Step 6. Remove from oven and let cool completely on the baking sheets for 15-20 minutes - the cereal continues crisping as it cools. Taste test: properly toasted cereal should be crunchy throughout with no soft centers. If any spots seem soft, return to oven for 5 more minutes.
Step 7. Transfer cooled cereal to airtight containers immediately to preserve crispiness. Store in a cool, dry pantry for up to 6 weeks. Serve 50g (about 1/2 cup) with milk, yogurt, or as a snack. For best flavor, consume within 4 weeks of making.
Step 8. Usage tip: Add 1-2 tablespoons of this cereal to smoothies for extra texture, sprinkle over yogurt parfaits, or eat as-is for a crunchy snack. The natural sweetness from barley malt means no added sugar needed, but you can drizzle with honey or maple syrup if desired.
Storage
Store in airtight containers in cool, dry pantry for up to 6 weeks. Avoid humid environments which will make cereal soggy. If cereal loses crispiness, spread on baking sheet and re-toast at 250°F for 5-10 minutes.
Cost Comparison
Cost per serving (homemade)$0.16
Cost per serving (store-bought)$0.25
Savings36%
Higher upfront ingredient costs but most packages cover multiple batches. Bulk buying organic ingredients reduces long-term cost significantly. Quality and health benefits justify premium over conventional cereal.