Cinnamon Breakfast Squares with Yogurt and Fruit

My family is big on breakfast.  We like variety and substance - we don't want to be hungry again an hour after we've finished.  When Honey Bunches of Oats e-mailed us with a new recipe to try, I was all about it.  In fact, as the last day of school approached, I decided that I would make this for my kids as a special "last day of school breakfast."  The cereal alone is great, but they absolutely loved this protein-packed, fiber and antioxidant-rich morning meal - and so did I!

INGREDIENTS:

• 1 cup Honey Bunches of Oats Morning Energy Cinnamon Crunch cereal
• 1/3 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 Tablespoons sugar
• 1/2 teaspoon cinnamon
• 3 eggs
• 1/2 cup nonfat milk
• 2 Tablespoons melted butter, cooled
• 1 teaspoon vanilla
• yogurt (original recipe calls for Greek, but I used regular, vanilla yogurt)
• fresh berries (blackberries, raspberries, blueberries, strawberries) or favorite fruit of choice
• Honey, for drizzling (optional)
• Nutmeg or Cinnamon, for sprinkling (optional)

DIRECTIONS:

1. Heat oven to 425 degrees. Lightly butter and flour an 8-inch square pan, or coat lightly with nonstick cooking spray.
2. In a mixing bowl, stir together the cereal, flour, baking powder, salt, sugar and cinnamon.While stirring, slightly crush the cereal using the back of the spoon or rubber scraper; set aside. 
3. In another bowl, beat eggs until well blended. Add milk, melted butter and vanilla, and mix well. Combine egg mixture with flour mixture. Pour batter (it will be thin) into prepared baking pan. 
4. Bake for 18-20 minutes or until it is set when lightly touched in the middle. Remove from oven and set on wire rack to cool for 10 minutes. To serve, cut into 6 equal-sized bars and place on serving plates. Top each square with a dollop of yogurt, surround with fruit, and drizzle with honey. Sprinkle with nutmeg or cinnamon and serve immediately. Serves 6.

Difficulty: easy
Time: 15 minutes prep, 45 minutes total
Source: Honey Bunches of Oats recipe

Cranberry Granola Bars (Giveaway Post 2)

As soon as I read Joyce's draft about the Big-Batch Bolognese, I anxiously waited my turn to check out The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg.  When I heard the garage door open, I assaulted my husband for the book; I knew Joyce delivered it to him earlier in the day.  Reading the first paragraph of the introduction by Suzanne, I felt a kinship-someone else eats peanut butter out of the jar while trying to make it through the newborn phase.  Andrew is nearing 9 months, and I am still eating spoonfuls because there just isn't much time, and I NEED the protein.

I focused on the "Bringing Home Baby" section of the book; I am still nursing while training for a half-marathon, and the recipes offered high energy snacks and one-dish main courses.  The Cranberry Granola Bars did not last long in my house-they were delicious.  I collected the pieces that broke and bagged them; they were great on my Greek yogurt.  I am always concerned about what types of snacks my kids are eating and the oats, almonds, sesame seeds, and cranberries found in these bars are filled with nutrients they (and I) need.

Win this handy cookbook by entering our giveaway found in Joyce's post!

INGREDIENTS:

• 2 Tbsp olive oil
• 2 cups old-fashioned rolled oats
• 1 cup sliced almonds
• 1 cup sweetened flaked coconut
• 1/4 cup unsalted sunflower seeds
• 2 T sesame seeds
• 3/4 cup pure maple syrup
• 1/3 cup firmly packed dark brown sugar
• 2 T olive oil
• 1/4 teaspoon kosher salt
• 1 cup dried cranberries

Note: I was able to buy coconut, sesame seeds, and sunflower seeds in the bulk food section of a local grocery store-saving money by getting just what I needed.

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9 x 13-inch baking pan. Line the bottom of the pan with parchment paper, leaving a 2-inch overhang on two sides
2. Spread oats, almonds, coconut, sunflower seeds, and sesame seeds on a rimmed baking sheet. Bake, stirring once, until lightly golden, 12 to 15 minutes.
3. Decrease the oven temperature to 300 degrees Fahrenheit.
4. Meanwhile, in a large bowl, combine the syrup, sugar, oil, and salt, stirring until the sugar dissolves. Add the toasted oat mixture and cranberries. Stir to coat. Scrape the mixture into the prepared pan, firmly pressing down in an even layer with a rubber spatula
5. Transfer the pan to the oven and bake until golden brown and set, 25 to 30 minutes.
6. Let cool completely on a wire rack, at least 2 hours. Grabbing the ends of the parchment, lift out the granola and slice into bars. Store in an airtight container for up to 5 days.

Difficulty: Medium

Time: 10 minutes prep, total time 3 hours (including cooling time)

Source: The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg

Win this handy cookbook by entering our giveaway found in Joyce's post!