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It’s easy to make copycat Cracklin’ Oat Bran cereal. This homemade version is filling, nutritious, and so much cheaper (and tastier) than the box.
It’s official…I’m definitely over the hill. Forget sugary cereal with marshmallows or soggy frosted flakes. In the morning, you’re much more likely to find me sipping my coffee and munching on some Cracklin’ Oat Bran (we call it COB for short). It’s not too sweet, it’s filling, and I can pretend that it’s kind of healthy–hey, it has bran in the name, right?!?
Unfortunately, there’s only one store in my neighborhood that carries COB, and it’s nearly $5 a box. This means that I only buy it when it’s on sale or when I make the trek to Target. It’s a special treat.
This was all well and good until the 12-year-old bottomless pit decided that he liked it too. He gobbled up the entire box in just a few days!
After I recovered from my surprise (have you ever met a kid who LIKES bran cereal?!?), I realized it would save lots of time and money if I could figure out how to make copycat Cracklin’ Oat Bran in my kitchen…and it was easier than I expected.
When you buy it from the store, COB is simply a hyper-cinnamon-ed granola mixture formed into adorable little “O” shapes for easy snacking.
Our copycat Cracklin’ Oat Bran has plenty of healthy ingredients (oats, coconut, honey) and none of the bad ones in the boxed cereal (vegetable oil, corn syrup). The only down side is that you don’t get the cute little “O” shapes. Although I guess you could stamp them out with a Play-doh tool if you really wanted to…
Copycat Cracklin’ Oat Bran
Ingredients
4 1/2 cups rolled oats
1 cup flour
1/2 cup cornstarch
2 cups shredded unsweetened coconut
2 Tablespoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
1/2 cup brown sugar
1/4 cup honey
1/3 cup coconut oil, melted
2 eggs, lightly beaten
Instructions
Preheat oven to 325F.
Whirl the oats in a food processor or blender until they become oat flour. Pour into a large bowl and add the other dry ingredients. Mix everything together, ensuring there are no lumps. You want to make sure that there are no lumps now, because after you add the wet ingredients there will be nothing but lumps.
Add the wet ingredients and mix until everything is moistened. It will look like the crumb topping on coffee cake.
Spread the mixture onto two large cookie sheets, breaking up any large chunks. You want each piece to be the size of a grape (or smaller) so everything cooks evenly.
Bake for 30-40 minutes, stirring every 10 minutes. Allow to cool completely and then store in a zip-bag or quart jar.
Enjoy with milk, as a snack with your coffee, or (best of all) on top of ice cream.
It’s easy to make copycat Cracklin’ Oat Bran cereal. This homemade version is filling, nutritious, and so much cheaper than the box. Plus, it's amazing crumbled over ice cream! Serve as a snack, with milk, or (best of all) crumbled on top of ice cream. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Copycat Cracklin' Oat Bran
Ingredients
Instructions
Notes
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I discovered this from doing a search for a copycat recipe, lead my by conscience, as I know I shouldn’t be eating any junk masquerading as health food – laden with sugar, corn syrup, and palm oil. I’ve always loved this cereal but haven’t had it in years and was shocked recently by the price ($8 a box!) yet one of my local grocery stores made it extremely tempting this week selling it at two boxes for $6 (!).
Nonetheless, I’m going to do the right thing and make your recipe instead, and probably opt for a mix of coconut sugar and monk fruit instead of the brown sugar to make it even healthier.
One thing I was surprised to see missing in your recipe: nutmeg! The original cereal features this as well as cinnamon, and I always figured it was the unusual and brilliant inclusion of nutmeg that makes the cereal so special (as well as being made with crack – hence the name and the fact that we all turn into zombies for it).
I can’t wait to try this! I used to eat COB when I was a child and loved it. I like grape nuts, but I’m mostly gluten free now, so I’m looking for alternatives. What gluten free flour would you recommend for the “flour” ingredient in the recipe?
This is delicious! My husband likes it better than store-bought Cracklin Oat Bran!
When I first made it, I thought something was lacking in the taste, but several hours later, it was more flavorful & just perfect. I plan to make it again very soon!
What am I doing wrong? There was not nearly enough liquid/moisture to bind the dry ingredients at all. After putting it onto the baking sheets, the mixture looked like more like flour with some coconut shreds in it than anything even close to a cereal. So I dumped it back into the bowl, added one more egg and another 1/3 c. of coconut oil. It seemed a little better, so I baked it for 10 minutes, took it out to stir, and — it’s still pretty powdery, fine, floury. The only thing I can think of is that maybe I should have measured the oats after blending, instead of before? I’m going to let it cool and try adding some more sticky stuff — maybe more honey or some maple syrup, as it could stand to be a bit sweeter. If you have any suggestions, I’m all ears! I really want to love this recipe, as I can’t get Cracklin’ Oat Bran at all where I live.
Yes, I’m wondering this too. Just making my first batch, and having added in the wet ingredients, would say that it feels a bit “moist,” but not that it’s likely to “hold together” in any meaningful way. Did you make this again and figure out an approach that works better?
I also measured the rolling oats BEFORE I made flour, but I think that if that causes an error, it should be in the direction of too little rather than too much … really not sure what to do at this point. 🙁
Same here. I made this once before and had no problem but this time it did not turn out right. Not enough moisture.
I could not pin this recipe fast enough!!! Thank you.
HI! I’m glad I found your recipe because I’m tired of paying so much for a little box of cereal. I made it this weekend but it seemed that there wasn’t enough liquid compared to dry ingredients. Basically what I ended up with is more like those Nature Valley Granola Bars. I think if I make it again I will add 1/2 cup of molasses and a couple of teaspoons of nutmeg (both of which are listed on the COB box).
Great idea! Let me know how it turns out.
Great that you figured this out! I’m definitely trying it ASAP. I just contacted Kellogg’s and they changed the recipe this autumn. It now tastes like cardboard…with the texture of Masonite. They admitted they changed the recipe (what the heck!!??), so now I have no choice! Thanks for sharing!
I wondered why it tasted different–thought it was just me! Yep, I’ll stick to making my own from now on.
Hi Vera, I don’t taste the coconut at all–the cinnamon is the strongest flavor! I haven’t tried replacing it with anything, but if you do please let us know how it comes out.
Hi. I’m not big fan of coconut. DoesDoes adding that much make it takes of only coconut? Can it be omitted or replaced? Thank you!