This Kellogg's cereal contains sunflower oil (a problematic seed oil) plus artificial flavors and synthetic vitamins. The nutrition label showing all zeros appears to be an error. Our DIY version replaces sunflower oil with coconut oil, uses organic whole grains and real freeze-dried berries, and eliminates all artificial additives for a truly clean breakfast cereal.
Based on: Fruit Harvest Triple Berry Blend
· Makes approximately 32 servings
· Serving: 1¼ cups (40g)
Why This Recipe is Seed Oil Free
Commercial Fruit Harvest Triple Berry Blend from Kellogg 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 Fruit Harvest Triple Berry Blend may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic old-fashioned rolled oats
800g (8 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary whole grain base providing fiber, protein, and sustained energy
Organic quinoa flour
200g (1⅔ cups) · Anthony's Organic Quinoa Flour
Adds protein, essential amino acids, and creates crispy texture when baked
Organic coconut oil
120ml (½ cup) · Nutiva Organic Coconut Oil
Healthy fat replacement for inflammatory sunflower oil, helps bind ingredients and creates crunch
Organic maple syrup
180ml (¾ cup) · Coombs Family Farms Organic Maple Syrup
Natural sweetener replacing refined sugar and brown sugar syrup
Natural flavor enhancer and blood sugar stabilizer
Instructions
Step 1. Preheat oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper. In a large mixing bowl, combine 800g oats and 200g quinoa flour, whisking thoroughly for 2-3 minutes to ensure even distribution - quinoa flour can clump easily if not properly mixed.
Step 2. In a medium saucepan over low heat, gently warm 120ml coconut oil until just melted (about 2-3 minutes). Remove from heat and whisk in 180ml maple syrup, 10ml vanilla extract, 5g salt, and 8g cinnamon until completely smooth. The mixture should be thin and pourable - if coconut oil begins to solidify, warm briefly again.
Step 3. Pour the liquid mixture over the oat-quinoa mixture and stir vigorously with a wooden spoon for 3-4 minutes until every grain is evenly coated and mixture holds together when pressed. The mixture should look slightly wet and clump when squeezed in your hand.
Step 4. Divide mixture evenly between the two prepared baking sheets, spreading into a thin, even layer about ¼ inch thick. Use your hands or a spatula to press down firmly - this ensures even browning and prevents burning. Bake for 15 minutes, then remove and stir thoroughly, breaking up any large clumps.
Step 5. Return to oven and bake another 10-15 minutes until golden brown and fragrant. The granola should sound crispy when stirred and feel dry to the touch. Remove from oven and immediately add 40g freeze-dried strawberries, 40g freeze-dried blueberries, 60g dried cranberries, and 80g chocolate chips while granola is still warm - this prevents chocolate from melting completely.
Step 6. Let cool completely on baking sheets for at least 45 minutes before transferring to airtight containers. The granola will continue to crisp as it cools. Store in airtight glass jars or containers at room temperature for up to 3 weeks, or freeze portions for up to 3 months. Serve 40g (1¼ cups) with cold milk, yogurt, or eat as a snack.
Storage
Store in airtight glass containers at room temperature for up to 3 weeks. Freeze in portion-sized bags for up to 3 months. Keep away from humidity to maintain crispness.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.45
Savings53%
Higher upfront ingredient costs are offset by bulk purchasing and multiple batches. Organic quality and elimination of seed oils and artificial additives justify the premium over conventional cereal.