Cracklin’ Oat Bran Cereal Copycat
Start your day off with the unforgettable flavor of homemade Cracklin’ Oat Bran. This oven-baked oat cereal is a delightful blend of whole grain oats, coconut flakes, and a touch of warm cinnamon that’s both wholesome and delicious. With every bite, you’ll enjoy the satisfying taste of coconut flakes, complemented by a dusting of nutmeg and a hint of molasses. Unlike the store-bought versions, this homemade cereal is free from corn syrup, soy lecithin, and palm oil, offering you a cleaner, healthier option to start your day.
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 addictive it is. I am sharing my Cracklin’ Oat Bran Cereal Clone recipe with you, so you can create 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.
This homemade Cracklin’ Oat Bran copycat recipe skips the long list of processed ingredients found in the store-bought cereal. It’s naturally gluten-free, made without wheat bran, malt flavoring, palm oil, corn syrup, or soy additives. There’s also no added folic acid, making it a smart choice for anyone sensitive to synthetic folate. Completely egg- and dairy-free, it’s safe to taste before baking. With a food processor, the ingredients blend into a perfectly crumbly mix. Enjoy it as a crunchy cereal or press it into granola bars for an easy, wholesome snack.
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
- Preheat the Oven: Start by preheating your oven to 325°F (163°C).
- Combine the Dry Ingredients: In a large food processor, add the oats, oat bran, brown sugar, coconut flakes, flax seeds, cinnamon, salt, and nutmeg. Pulse 5-6 times until the mixture is well combined.
- Add the Wet Ingredients: Pour in the coconut oil, maple syrup, molasses, and vanilla extract. Process on high until the mixture is moist and holds together.
- Spread on a Baking Sheet: Line a baking sheet with parchment paper and spread the mixture evenly. Aim for a thin layer to help it bake evenly and develop that irresistible “crackle.”
- Bake: Place the baking sheet in the preheated oven and bake for about 25 minutes or until golden.
- Cool and Break: Once the cereal is baked, remove it from the oven and let it cool completely. Break it into pieces and store it in an airtight container.
Alternatively, after removing the cereal from the oven and while it is still warm, gently cut (score) it into small rectangles, but don’t separate them. If you want to replicate the hole in the middle, insert a chopstick point into the center of each piece and gently 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.
If breakfast is your love language, you’ll want to keep the morning momentum going with a few more classics from my kitchen. Try my Blueberry Buckle for a fruity, old-fashioned favorite that pairs perfectly with coffee. Or go all-in on indulgence with Caramel Sticky Buns – they’re worth every gooey bite. And if you’re craving something quick and comforting, you can’t go wrong with a stack of Fluffy Pancakes fresh off the griddle.
Cracklin’ Oat Bran Cereal Clone (Gluten-Free Recipe)
Ingredients
- 1½ 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
- ⅓ cup coconut oil in liquid state
- ⅓ 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
Nutrition
Tips for Perfect Cracklin’ Oat Bran
- Achieving the Perfect Texture: For the ultimate taste experience, spread the mixture thinly on the baking sheet. This ensures even baking and that satisfying crunch.
- Customizing the Recipe: Feel free to adjust the sweetness by adding less molasses or maple syrup. For a spicier kick, increase the cinnamon or add a pinch of ginger.
- Shaping Options: While traditional Cracklin’ Oat Bran comes in O-shaped clusters, you can cut your cereal into squares or bars for a quick breakfast on the go.
- Serving Suggestions: Enjoy this cereal with dairy milk, almond milk, or even as a tasty snack right out of the container. It also pairs perfectly with a homemade trail mix recipe for a wholesome time snack.
- Allergen Notice: This recipe contains tree nuts and coconut. Be mindful of this if you’re preparing it for someone with allergies.
How To Store Homemade Cereal
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 the container in a cool, dry place, such as a pantry or kitchen cupboard.
Substitutions and Variations
- Gluten-Free Option: Use gluten-free oats and oat bran to make this recipe suitable for those with gluten sensitivities.
- Sweetener Alternatives: Swap out the brown sugar for coconut sugar or honey to suit your dietary preferences.
- Adding Extras: Incorporate dried fruits like raisins or cranberries, or add a handful of chopped nuts for extra texture and flavor.
If you find yourself constantly 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.
Last Bite
If you make this Cracklin’ Oat Bran clone, I’d love to hear how it turned out! Leave a comment below, share this recipe with your favorite breakfast crew, and let’s keep the homemade cereal revival going one bowl at a time.
can I also use a different oil?
I have not tested this recipe with other oils. I would imagine that it would be safe to use avocado oil. I do NOT recommend using olive oil or seed oils (canola, vegetable, soy, corn, etc.).
can you recommend a substitute for the coconut flakes? I have to reduce my sat fat
Being that the recipe only uses 1/2 cup of coconut flakes, it will probably be safe to simply omit them.
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!
Your version sounds delicious! I am glad you have enjoyed the recipe.
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!
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?
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.
Sometimes things are better with fewer ingredients. I will have to try that. I bet you house smelled pretty amazing making the triple batch.
could I make this sugar free with sweet red nerve and sugarfree syrup. ?
I don’t know.
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.
I’m very happy with this recipe. I look forward to using this possibly as a base for variations. Thank you, Lynda!
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!
Please come back and tell me how your baked version tastes. It sounds delicious!
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!
💕💕💕💕💕💕💕
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~
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. 😀
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!
Thank you for coming back and leaving a kind remark. It made my day. 💕
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.
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.
This may seem sill, but what kind of oats do you use? Rolled oats?
Not silly at all. I use either quick or old fashioned – just depends on what I have in my pantry. Just don’t use steel cut oats.
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…
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.)
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!
@Nancy Kenaston, I’m making this but also seeking a similar recipe with fewer carbs. Do you recall the other recipe’s name.
Sorry, didn’t see your comment till now. It was titled “HOMEMADE KETO LOW CARB CEREAL” by From: https://kpdq.com/recipes/cinnamon-homemade-keto-low-carb-cereal
This is a wonderful recipes. Similar recipes call for way more ingredients. It is delicious
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