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Cracklin’ Oat Bran Cereal Clone Recipe

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Say goodbye to store-bought options and savor a homemade and delicious start to your morning with this oat bran breakfast cereal that’s bound to become a household favorite. Start your day with a delicious and wholesome breakfast by crafting a batch of homemade version of Cracklin’ Oat Bran cereal. This oven-baked cereal combines the natural flavor of oat bran with a touch of cinnamon, creating a great-tasting treat that the whole family will love.

Homemade version of Cracklin' Oat Bran cereal on a white plate.

Kellogg’s  Cracklin’ Oat Bran is my favorite cereal. Made with whole-grain oats, a touch of warm cinnamon, and a dusting of nutmeg, it’s good stuff! I am not the only one – in searching the internet for recipes, I found the word “crack” used a few times to describe how addicting it is. I am sharing with you my Cracklin’ Oat Bran Cereal Clone recipe so that you can make a healthier version in your own kitchen. There’s even a subreddit devoted to this crunchy treat.

You can make a healthier version of Cracklin’ Oat Bran Cereal in your own kitchen. This Cracklin’ Oat Bran Clone recipe is a delicious take on the popular high-fiber, whole-grain breakfast cereal and is made with oats, flakes of coconut, flax, and spices. Each serving has 5 grams of dietary fiber.

What you’ll love about this recipe:


  • The whole grain breakfast cereal that is sold on the shelves of grocery stores has more ingredients than the homemade version. It also contains wheat bran, wheat starch, and malt flavoring – therefore prohibiting it from being gluten-free. The homemade copycat Cracklin’ Oat Bran has none of those nor palm, palm kernel and/or soybean oil with TBHQ, corn syrup, or soy lecithin.
  • It has no added folic acid, making it a great breakfast option for those who cannot tolerate the synthetic form of folate.
  • There are no eggs or dairy products in this, so if you must sample a little before it goes in the oven it should be okay.
  • You can use a food processor to make this irresistible cereal. It helps to blend the ingredients much better than a mixer or blender would.
  • It’s versatile. You can cut it into bite-sized cereal pieces or shape it into granola bars.

Ingredients

To make this tasty breakfast cereal, you need the following ingredients:

  • 1½ cups oats
  • 1 cup oat bran
  • ½ cup packed brown sugar
  • ½ cup sweetened coconut flakes
  • ½ cup ground flax seeds
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • pinch of nutmeg
  • ⅓ cup coconut oil, in a liquid state
  • ⅓ cup maple syrup
  • 1 tablespoon molasses
  • 1 teaspoon vanilla

How To Make Cracklin’ Oat Bran

Start by preheating your oven to 325 degrees.

Oats and spices in a food processor bowl.

Add all of the dry ingredients to the well of a large food processor and pulse it 5-6 times. Next, add the remaining ingredients and process on high until the mixture is moist.

Cereal being made in a food processor.

Spread the mixture onto a baking sheet lined with parchment paper. A nice, somewhat thin layer is ideal so that it can “dry” out when it bakes. That’s what makes it “crackle.” 

Baking Time

Place in the preheated oven and bake for approximately 25 minutes.

Once the cereal is done, remove it from the oven and allow it to cool. Break the granola into pieces and store in an airtight container.

Alternatively, after you remove the cereal from the oven and while it is still warm, gently cut (score) it into small rectangles but don’t separate it.

If you want to try to replicate the hole in the middle, insert a chopstick point into the middle of each piece and lightly move it around. The cereal will be soft and pliable while it is still hot. Allow it to cool and harden, then break it into pieces.

How To Store Homemade Cereal

Storing homemade cereal is a breeze and ensures your delicious creation stays fresh for extended enjoyment. After preparing your batch, allow it to cool completely to prevent moisture buildup. Then, transfer the cereal into an airtight container, ensuring it’s sealed tightly to prevent moisture from sneaking in. Store this container in a cool, dry place, such as a pantry or kitchen cupboard.

A homemade version of cracklin' oat bran cereal next to a piece of Kellogg's Cracklin' Oat Bran.
Homemade vs. Commercial Version

Cracklin’ Oat Bran Cereal Clone (Gluten-Free Recipe)

Adapted from http://foodfunlife.blogspot.com/2013/04/cracklin-oat-bran-copycat-granola.html
4.78 from 71 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 297kcal

Ingredients

  • cups oats
  • 1 cup oat bran
  • ½ cup packed brown sugar
  • ½ cup sweetened coconut
  • ½ cup ground flax seeds
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • pinch of nutmeg
  • cup coconut oil in liquid state
  • cup maple syrup
  • 1 tablespoon molasses
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 325 degrees.
  • Add all of the dry ingredients to the well of a large food processor and pulse 5-6 times.
  • Add remaining ingredients and process on high until mixture is moist.
  • Spread mixture onto baking sheet lined with parchment paper.
  • Bake for approximately 25 minutes.
  • Remove from oven and allow to cool. Break granola into pieces and store in an airtight container.

Notes

Once the cereal is done, remove it from the oven and allow it to cool. Break the granola into pieces and store in an airtight container.
Alternatively, after you remove the cereal from the oven and while it is still warm, gently cut (score) it into small rectangles but don’t separate it.
If you want to try to replicate the hole in the middle, insert a chopstick point into the middle of each piece and lightly move it around. The cereal will be soft and pliable while it is still hot. Allow it to cool and harden, then break it into pieces.

Nutrition

Serving: 1/16 batch | Calories: 297kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Sodium: 169mg | Fiber: 5g | Sugar: 23g
Tried this Recipe? Share it Today!Mention @SouthernKissedBlog or tag #southernkissed!

The homemade version won’t have those perfectly shaped in the cute little “O’s” like Kellogg’s. At least we know exactly what is in our cereal and just how fresh it is.

Homemade Cracklin' Oat Bran cereal on a plate.

If you find yourself always in a hurry in the mornings, consider cutting the cereal into bars instead. Then you will have a delicious grab-and-go breakfast treat ready to go when you are.

Stack of homemade cereal bars on a napkin.

Be sure to come back and tell us how your Cracklin’ Oat Bran clone turned out!

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101 Comments

  1. Your recipe is a great idea for a healthier, more economical version of Crackling Oat Bran 😊. Thanks for posting it!

    I tried to take a little more whole-foods approach and omitted all the the oil and reduced the sugar to 1 T maple syrup and 1 T molasses. For additional sweetening and to glue the mixture together, I whizzed up one apple and one banana with 2T almond butter. I rolled it on the cookie sheet and baked for 10 minutes and then took a pastry wheel and cut the dough into little squares and continued baking.

    My husband and I thought it turned out great!

  2. 5 stars
    I love it! I prefer this recipe to another I saw online bc it has more oats and fiber and less filler. I made a few substitutions for practical/ taste preferences and still the product came out right:
    I subbed olive oil for coconut oil-it’s a tad savory, but totally works for us. I omitted the molasses bc we don’t prefer its flavor, and I cut back on cinnamon bc my Penzey’s Vietnamese cinnamon is strong!
    I subbed unsweetened coconut for sweetened and it did not affect binding or texture.
    I normally make home made granola, but this may be my go to now–even easier. I love how one can cut it into small pieces (when hot) or into larger bars if one prefers. Thanks for sharing!

    1. Thank you so much for coming back and leaving your comment – it made my week!

      I would love to know if you substituted anything for the molasses?

      1. 5 stars
        Nope, just omitted it- We can’t miss what we don’t know :)!

        Today I made a new triple batch with grapeseed oil–winner! Far more neutral oil than olive and still healthy.

        When tripling, I cooked it for 30 min and then turned off the oven and let it sit for another 20 min to harden.
        I do cut it with my scraper/chopper tool while warm, but let it cool completely before I break up and store.

      2. Sometimes things are better with fewer ingredients. I will have to try that. I bet you house smelled pretty amazing making the triple batch.

  3. 5 stars
    This recipe was very tasty. I substituted some molasses and honey for the maple syrup. Also, I used vegetable oil for the coconut oil and wheat bran for the oat bran, since these were all ready in my pantry. It turned out wonderful all the same.

  4. 5 stars
    I’m very happy with this recipe. I look forward to using this possibly as a base for variations. Thank you, Lynda!

  5. It’s in the oven now. I was eating it before I baked it and it was so oat-y and delicious; I had to force myself to stop eating it.
    I used coconut sugar and a little corn syrup. I was out of molasses. I also added in coconut flour, pecan flour and coconut butter.
    I didn’t have coconut oil so I opted instead for olive oil and avocado oil.
    Next time I might just go for all avocado oil since the flavor is more neutral.
    I meant to add more cinnamon, but next time I won’t forget.
    Thank you for the recipe. Genius!

  6. 5 stars
    Absolutely phenomenal recipe – and vegan friendly! Made these last week, and they are probably one of the best things I’ve ever made and tasted! Ate the whole batch, haha. Thank you so much for sharing this recipe, will definitely be making them again! Cheers!

  7. Great recipe! The gluten and non-gluten team loved it. I didn’t have all the ingredients-made it without the molasses so I added a bit more grade B maple syrup. I did use steel cut oats! I just grounded it to a powder because I didn’t have oat bran, I go with what I’ve got.

    Oh, I added ground pecans to the mix because…I like pecans! The grandkids call it Scooby Snacks because…it looks like dog food and tastes “like a hug”. What more could you ask of a treat?

    We are going to add cocoa nibs the next time we make it. Thanks for posting~

    1. Thank YOU for your comment. 💕 It made my day. I am glad that both the gluten and non-gluten team loved it! Please come back and tell me how the versino with cocoa nibs turns out. 😀

  8. 5 stars
    Thank you for sharing this recipe. Cracklin oat Bran was my favorite cereal growing up, but I’ve been gluten free for several years and have just pined for it in passing at the grocery store. I made this recipe just as described using my vitamix and it came out perfectly. Everyone loved it, even those self-professed gluten loving junk food members of the family! This will be our go-to for cereal, granola bites and granola bars for years to come. A million thanks!

  9. 5 stars
    This recipe is delicious! AND way better than the brand itself.
    Used 1/2 as much maple just because I prefer less sweet and the cereal is almost too sweet.
    Will make again and next time halve the brown sugar rather than the maple for better forming.

    1. Thanks for taking the time to leave a comment. I am glad you enjoyed the recipe. Please let me know it turns out with the changes that you mentioned.

  10. 4 stars
    Hi! I made this this morning because I had a craving for my favorite cereal and wanted to make my own healthier version. While the middle mass of the granola turned out awesome (delish, crispy and crunchy, thank you), the outside edges all burned pretty badly. Have you ever experienced this? Guessing I should either bake at 5 degrees lower, or 5 min less…

    1. Sorry to hear about the edges. I use a baking stone (pan) and it cooks evenly. I am guessing that if your sheet pan was made of metal, that could have been the reason.

      One other option might be to create a small shield for the edges to protect them from burning. (Think of how people do that when baking pie crusts.)

  11. I just made something like this, only the main ingredients were almond flour & coconut flour. I thought, “Hmmm, that tastes like Cracklin Oat Bran!” So I came online looking for a MYO recipe & found yours. I’ll experiment with a hybrid of yours & the almond/coconut flour version (as I’m gluten free). Thanks for sharing!

    1. @Nancy Kenaston, I’m making this but also seeking a similar recipe with fewer carbs. Do you recall the other recipe’s name.

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