Ask each member of my family about their favorite cereal, and you’ll get a different answer every time. Fortunately, we go through cereal so quickly that it’s no problem to have several boxes open at once. For me fiber is important, so I usually grab the box of Kellogg’s Frosted Mini Wheats. The girls are rather fond of Kellogg’s Apple Jacks, and the boys in my family tend to gravitate toward the box of Kellogg’s Raisin Bran.
But what do you do when you can’t decide which cereal you’re in the mood for? You go freestyle, of course! I was so excited to see Kellogg’s Great Starts Tip #11 Cereal Freestyle, one of 30 great tips from the top athletes of Team Kellogg’sâ„¢ and Team USA dietitians. Be sure to check out all 30 great starts tips from Team Kellogg’s!
What exactly is Cereal Freestyle?
Do you ever feel like you can’t decide between two types of cereal, or if you’re feeling very indecisive 3 or more? Maybe you’re in the mood for some crunch flakes, but wouldn’t mind a hint of the sweet apple taste of Apple Jacks. Sometimes you just have to mix things up a bit! My personal cereal freestyle looks something like this – Raisin Bran, Frosted Mini Wheats, and Apple Jacks.
I decided to take the idea of cereal freestyle one step further. With my family’s busy schedule, sometimes we need a breakfast or snack that we can take on the go. Thus came the idea of Freestyle Cereal Bars. This is a cereal bar recipe that can be made with whatever cereal you’re in the mood for. My family went nuts for Raisin Bran Cereal Bars.
The combination of crunchy and chewy is great!
Freestyle Cereal Bars Recipe
ingredients:
4 cups Kellogg’s Raisin Bran or your favorite Kellogg’s Cereal
1/2 cup artificial sweetener or sugar
3/4 cup quick-cooking rolled oats
1/2 cup all-purpose flour
1/2 cup chopped dried apricots
2 eggs
1/3 cup honey
1/2 cup chunky peanut butter
1/4 cup vegetable oil
directions:
Preheat oven to 325 degrees. Line a 8×8 inch baking pan with foil. Coat with nonstick cooking spray and set aside. In a large bowl combine cereal, oats, flour and dried fruit. Set aside.
In a small bowl beat eggs, honey, peanut butter, and oil until well combined. Pour into cereal mixture. Stir until well combined. Transfer to the prepared baking dish, and press mixture firmly into pan. Bake 25 to 30 minutes or until edges are brown. Cool completely in pan. Lift out of pan and cut into bars.
It’s easy to give everyone a great start cereal freestlye!
What’s your favorite cereal freestyle combination?
Kellogg’s® believes that From Great Starts Come Great Things®. So we’re helping Moms start every day with a tip from the top athletes of Team Kellogg’s™ and Team USA dietitians. The thirty days leading up to the Sochi 2014 Olympic Winter Games will each feature fun pieces of advice to help families fuel just like the athletes of Team Kellogg’s. To see all 30 tips, visit Kelloggs.com/GreatStartsTips.
disclosure: Compensation was provided by Kellogg’s via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kellogg’s.
Freestyle Cereal Bars Recipe
Ingredients
- 4 cups Kellogg's Raisin Bran or your favorite Kellogg's Cereal
- 1/2 cup artificial sweetener or sugar
- 3/4 cup quick-cooking rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup chopped dried apricots
- 2 eggs
- 1/3 cup honey
- 1/2 cup chunky peanut butter
- 1/4 cup vegetable oil
Instructions
- Preheat oven to 325 degrees. Line a 8x8 inch baking pan with foil. Coat with nonstick cooking spray and set aside. In a large bowl combine cereal, oats, flour and dried fruit. Set aside.
- In a small bowl beat eggs, honey, peanut butter, and oil until well combined. Pour into cereal mixture. Stir until well combined. Transfer to the prepared baking dish, and press mixture firmly into pan. Bake 25 to 30 minutes or until edges are brown. Cool completely in pan. Lift out of pan and cut into bars.
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These end really good. I made a few changes: added vanilla and almond extract, cocao nibs, coconut flakes and substituted 2 Tbs coconut flour for the APF, drizzled with dark chocolate and sprinkled with coarse salt. Baked in silicone molds. Will definitely make again!
Sounds delicious Lally! Baking in silicone molds is a smart touch too. Great job!