Easy Cracklin’ Oat Bran Cereal Copycat Recipe
If you’ve ever wished you could make Cracklin’ Oat Bran cereal at home, this homemade copycat recipe is for you. It combines oats, oat bran, coconut, flaxseed, cinnamon, and nutmeg with maple syrup and molasses for a sweet, crunchy breakfast cereal inspired by the Kellogg’s classic.
This homemade version isn’t an ingredient-for-ingredient replica of the cereal in the box, but it captures many of the flavors I love about the original. It also gives you more control over the ingredients and can be made gluten-free by using certified gluten-free oats and oat bran.
Serve it with cold milk, sprinkle it over yogurt, or snack on it straight from the container. I’ve even turned the mixture into breakfast bars when I wanted something I could grab on the way out the door.
Cracklin’ Oat Bran has long been my favorite cereal. Between the oats, coconut, cinnamon, molasses, and hint of nutmeg, it has a flavor all its own. Apparently, I’m not alone in my devotion – there’s even a subreddit dedicated to the cereal.
That love of the original is what sent me looking for a way to make something similar at home. My version uses oats, oat bran, coconut, ground flaxseed, warm spices, maple syrup, and molasses to create a homemade cereal with plenty of texture and that familiar cinnamon-oat flavor.
Each serving also contains 5 grams of dietary fiber.
Homemade Cracklin’ Oat Bran vs. Store-Bought
This recipe is inspired by Cracklin’ Oat Bran rather than an exact replica. The current boxed cereal contains ingredients that aren’t used in this homemade version, including wheat bran, wheat starch, palm oil, corn syrup, malt extract, and soy lecithin.
My version uses oats, oat bran, coconut, ground flaxseed, coconut oil, maple syrup, and molasses. That means the flavor and texture won’t be exactly the same as what comes out of the box – and I don’t want to pretend otherwise – but it makes a tasty homemade alternative when you want to make your own cereal from scratch.
Want to make it gluten-free? Use oats and oat bran that are specifically labeled or certified gluten-free. The store-bought version of Cracklin’ Oat Bran contains wheat and is not gluten-free.
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 flaxseeds
- 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 into a thin, even layer. Keeping the thickness as uniform as possible will help the cereal bake more evenly.
- Bake: Place the baking sheet in the preheated oven and bake for about 25, or until the cereal is baked through and beginning to brown. Keep an eye on the edges, which may brown more quickly than the center.
- Cool and Break: Remove the pan from the oven and let the cereal cool completely. It will firm up more as it cools. Once cool, break it into pieces and transfer it to an airtight container.
If you want pieces that look a little more like the original cereal, gently score the mixture into small rectangles while it is still warm. To make a hole in the center, insert the pointed end of a chopstick into each piece and gently move it around. Let the cereal cool and firm up completely before breaking the pieces apart.
How to Enjoy Homemade Cracklin’ Oat Bran
While it’s delicious with cold milk, there are plenty of other ways to enjoy this homemade cereal:
- Serve with fresh berries and sliced bananas.
- Pair it with almond, oat, or dairy milk.
- Sprinkle it over Greek yogurt.
- Use it as a topping for smoothie bowls.
- Crush it over vanilla ice cream.
- Mix it into homemade trail mix.
Tips for Making Homemade Cracklin’ Oat Bran
- Spread it evenly. Try to keep the cereal mixture at an even thickness so the edges don’t finish baking long before the center.
- Watch the edges. Because the mixture is spread fairly thin, the outside edges may brown more quickly.
- Let it cool completely. The cereal will firm up as it cools, so don’t judge the final texture immediately after it comes out of the oven.
- Adjust the spices. If you’re a cinnamon lover, add a little more. You can also increase the nutmeg slightly for a warmer spice flavor.
- Make cereal or bars. Break the baked mixture into cereal-sized pieces or cut it into larger bars for a grab-and-go breakfast or snack.
Troubleshooting Homemade Oat Bran Cereal
Why is my cereal soft after baking?
Let it cool completely before deciding it needs more time in the oven. The mixture will firm as it cools. If it is still softer than you’d like once cool, you can bake it a few minutes longer the next time you make it.
Why did the edges get too dark?
The mixture was probably thinner around the edges than in the center. Spread it as evenly as possible before baking and begin checking it before the full baking time has elapsed.
Why is my cereal falling apart?
Make sure the wet ingredients are thoroughly processed into the dry ingredients. The mixture should be moist and hold together before you spread it onto the baking sheet.
Do I have to make the holes?
Not at all. The holes are purely for fun and make the pieces resemble Cracklin’ Oat Bran a little more closely. Breaking the cooled cereal into irregular pieces tastes just as good and involves considerably less poking cereal with a chopstick.
How To Store Homemade Cereal
Allow the cereal to cool completely before storing it. Trapping warmth inside a container can create condensation and soften the cereal.
Transfer the cooled cereal to an airtight container and keep it in a cool, dry pantry. For the best texture and flavor, I recommend enjoying it within about one week.
If the cereal begins to smell stale or the coconut oil develops an off or rancid odor, it’s time to toss it.
Substitutions and Variations
- For gluten-free cereal: Use certified gluten-free oats and certified gluten-free oat bran. Regular oats may be exposed to wheat during growing or processing.
- Adjust the sweetness: You can experiment with slightly reducing the maple syrup or molasses, although changing the liquid sweeteners may also affect how well the mixture holds together.
- Add more spice: Increase the cinnamon or add a small pinch of ginger for a different flavor.
- Add-ins: Once the cereal has baked and cooled, mix in raisins, dried cranberries, chopped nuts, or other favorite cereal additions.
- Make breakfast bars: Instead of breaking the mixture into small cereal pieces, cut it into larger bars while it is still warm and allow them to cool completely.
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
Method
- 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.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Is Cracklin’ Oat Bran gluten-free?
No. The store-bought cereal contains wheat ingredients. This homemade version can be made gluten-free by using certified gluten-free oats and oat bran.
Does homemade Cracklin’ Oat Bran taste exactly like the original?
Not exactly. This is a copycat inspired by the flavor of the original rather than an ingredient-for-ingredient recreation. It has oats, oat bran, coconut, cinnamon, nutmeg, and molasses, but the homemade ingredient list is different from the commercial cereal.
Can I make this without a food processor?
A food processor makes it much easier to combine the ingredients and create the right consistency. If you haven’t tested another method yourself, I wouldn’t promise readers that a blender or mixer will give the same result.
How long does homemade oat bran cereal last?
Store it in an airtight container in a cool, dry place and enjoy it within about one week for the best flavor and texture. Make sure the cereal is completely cool before putting it into the container.
Can I turn this recipe into breakfast bars?
Yes. Instead of breaking the baked mixture into small cereal pieces, score or cut it into larger bars while it’s still warm. Let the bars cool completely before separating them.
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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