Cheerios is a simple whole grain oat cereal with minimal processing, but contains refined sugar, corn starch, and synthetic vitamin fortification. The good news is it contains no seed oils. A clean DIY version uses organic oat flour, natural sweeteners, and eliminates artificial additives while maintaining the nutritional profile and crispy texture.
Based on: Cheerios
· Makes approximately 30 servings (equivalent to 2.5 boxes of Cheerios)
· Serving: 1.5 cups (39g)
Why This Recipe is Seed Oil Free
Commercial Cheerios 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.
Optional addition for richer texture and to help with browning - use refined coconut oil for neutral flavor
Instructions
Step 1. Preheat oven to 275°F (135°C) and line two large baking sheets with parchment paper. In a high-speed blender or food processor, grind 1200g (6 cups) of organic rolled oats into a fine flour - pulse in batches to avoid overheating, stopping when you achieve a powder-like consistency with minimal larger pieces. This should yield about 4.5 cups of oat flour.
Step 2. In a large mixing bowl, whisk together the ground oat flour (1050g), tapioca starch (120g), coconut sugar (60g), and salt (12g) for 2-3 minutes until completely uniform. Make sure no clumps remain, as coconut sugar can be sticky. Create a well in the center of the dry mixture.
Step 3. If using coconut oil, melt it gently and let cool slightly. In a measuring cup, combine 240ml (1 cup) filtered water with the melted coconut oil if using. Pour this liquid into the well of dry ingredients and mix with a wooden spoon until a cohesive dough forms - it should hold together when squeezed but not be wet or sticky. Add additional water 1 tablespoon at a time if the mixture is too dry and crumbly.
Step 4. Divide dough into 4 portions for easier handling. On a clean surface lightly dusted with oat flour, roll each portion to about 1/8-inch thickness (3mm). Using a small round cookie cutter (about 3/4 inch diameter) or the end of a piping tip, cut circles. Then use a smaller cutter (1/4 inch) to cut holes in the center, creating O-shapes. Alternatively, for easier home preparation, simply cut into small rounds without holes - they'll taste identical.
Step 5. Transfer shaped pieces to prepared baking sheets, spacing them about 1/2 inch apart. Bake for 45-60 minutes, rotating pans halfway through, until pieces are golden brown and completely crisp throughout. They should sound hollow when tapped and snap cleanly when broken - underbaked pieces will become chewy rather than crispy when cooled.
Step 6. Remove from oven and let cool completely on the baking sheets - this is crucial for achieving maximum crispness. Properly cooled cereal should be completely crunchy with no soft spots. Store in an airtight container for up to 3 weeks. Serve with cold milk, plant milk, or eat as a dry snack. Use 39g (about 1.5 cups) per serving to match original Cheerios nutrition.
Storage
Store in an airtight glass jar or sealed container at room temperature for up to 3 weeks. Avoid humid environments which can make cereal soggy. If cereal loses crispness, spread on a baking sheet and re-crisp in a 200°F oven for 10-15 minutes, then cool completely before storing.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.33
Savings30%
Initial investment in organic ingredients is higher, but bulk purchasing provides excellent long-term value. The quality difference is significant - no synthetic vitamins, refined sugars, or processing chemicals. Note: Prices estimated and should be verified before purchase.