CEREAL DISHES

RECIPIE:Milk and Strawberry Cereal Bites

INGREDIENTS:

 1 / 2 cup brown rice syrup

 1 / 2 cup creamy almond butter
 1 cup Cheerios™ cereal
 1 cup coarsely crushed, freeze-dried strawberries
 2 tablespoons Greek vanilla yogurt
 1 tablespoons coconut oil, melted
 3 / 4 cup powdered suga
PROCEDURE:

1. In a large saucepan, heat brown rice syrup just until boiling. Remove from heat, stir in almond butter,
Cheerios™ and strawberries.
2. Press into a 12-count mini muffin tin which has been spraying with nonstick or lined with parchment
liners.
3. Place in the fridge and allow to set while preparing the topping.
4. For the topping: whisk together yogurt, coconut oil and powdered sugar. Remove cereal cups from
muffin tin, coat with yogurt icing Return to fridge to allow icing to firm.

RECIPIE: Strawberry Cereal Treats

INGREDIENTS

Cooking spray
1 1/4 cups freeze-dried strawberries, crushed
6 tablespoons unsalted butter
1 tablespoon honey
1 10-ounce bag mini marshmallows
1 teaspoon vanilla extract
Pinch of salt

8 cups crispy whole-grain rice cereal

PROCEDURE:
1. Lightly coat two 12-cup muffin pans and a rubber spatula with cooking spray. Sprinkle a few crushed freeze-dried
strawberries into the bottom of each muffin cup; set aside.
2. Melt the butter in a large saucepan over medium heat. Add the honey, marshmallows, vanilla and salt; stir with the
rubber spatula until completely melted. Add the cereal and the remaining crushed freeze-dried strawberries and stir
until incorporated.

3. Divide the mixture between the prepared muffin pans, firmly packing it in; let set, about 20 minutes. Gently pry out
of the pans. Store in an airtight container up to 3 days.

RECIPIE: Fruit Cereal Bars Recipe

INGREDIENTS:

1/4 cup butter, plus extra for greasing

1 cup puffed rice cereal

1 cup cornflakes

1 cup rolled oats

1/4 cup dried mangoes, chopped, divided

1/4 cup dried pineapple, chopped, divided

1/4 cup dried coconut, shredded, divided

1/4 cup honey

1/4 cup brown sugar

1/4 cup mini marshmallows

PROCEDURE:
1. Preheat oven to 350°F. Grease a 9x9-inch pan with butter. Cover bottom with aluminum foil and grease foil
with butter.
2. Mix together cereals, oats, and half of the dried fruits in a large bowl. Set aside.
3. Melt butter in a medium saucepan. Add honey and brown sugar, stirring to prevent sugar from burning.
Cook until sugar is dissolved and mixture is syrupy.
4. Pour syrup into cereal mixture. Mix with a wooden spoon until well coated.
5. Pour cereal mixture into prepared pan. Spread evenly and press down with an offset spatula until top is
smooth. Top with marshmallows and remaining dried fruits. Bake in the preheated oven for 15 minutes or
until slightly golden.
6. Let cool in the refrigerator for 30 minutes to 1 hour or until firm. Slice into 15 squares, about 3x2 inches
per bar
 RECIPIE: Blueberry Breakfast Cereal Bread

 INGREDIENTS: 2 cups crunchy whole grain wheat flakes cereal

 3 / 4 cup water
 1 tablespoon grated orange or lemon peel
 1 / 4 cup orange juice
 2 tablespoons canola or soybean oil
 1 / 2 teaspoon vanilla
 1 egg or 1/4 cup fat-free egg product
 2 cups all-purpose flour
 3 / 4 cup sugar
 2 teaspoons baking powder
 1 / 2 teaspoon baking soda
 1 / 2 teaspoon salt
 1 cup fresh or frozen blueberries
PROCEDURE:

1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening, or spray
with cooking spray. Place cereal in food-storage plastic bag; coarsely crush with rolling pin.
Set aside.

2. In large bowl, mix water, orange peel, orange juice, oil, vanilla and egg until blended. In
medium bowl, mix crushed cereal, flour, sugar, baking powder, baking soda and salt; stir
into ingredients in large bowl. Gently stir in blueberries. Pour into pan.

3.Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10
minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely before
slicing, at least 1 hour.

RECIPIE: Soft and Chewy Granola Bars

ENGRIDIENTS:
 2 1/2 cups (230 grams) old fashioned rolled oats
1/2 cup (80 grams) whole almonds, coarsely chopped
1/3 cup (113 grams) pure honey
1/4 cup (56 grams) unsalted butter, cut into pieces
1/4 cup (50 grams) packed light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 cup (60 grams) dried cranberries, coarsely chopped
1/4 cup plus 2 tablespoons (65 grams) mini chocolate chips

PROCEDURE:

1. Combine the butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over
medium heat. Cook, stirring occasionally until butter melts, the mixture is bubbling and the sugar
completely dissolves.
2. Pour the butter mixture into the bowl with toasted oats and almonds. Mix well. Let cool about 5
minutes, and then add the cranberries and a 1/4 cup of the mini chocolate chips. Stir to
combine. Some of the chocolate chips will  melt a little. This is fine, they turn into glue and help to
hold the bars together.
3. Transfer the oat mixture to the prepared pan, and then use a rubber spatula or damp finger tips to
firmly press the mixture into the pan. Press hard here, this way the bars will stay together once
cooled and cut We press for about one minute to be extra safe.
4. Scatter the remaining 2 tablespoons of chocolate chips over the pressed granola mixture, and then
use a rubber spatula to gently press them into the top. Cover then refrigerate for at least 2 hours or
freeze for about 30 minutes. Remove the block of granola mixture from pan then peel away the foil or
parchment. Cut into 12 bars.

RECIPIE: STRAWBERRY CEREAL BARS