A couple of weeks ago, a few of us OC gals gathered together with our kids for breakfast. Since I was preparing for my “official” Mom’s Breakfast Club, I practiced some of the recipes I received from Kellogg’s, including the Corn Pops Frittata (which was the gals’ favorite recipe), Special K Granola Parfaits, and the All-Bran Complete Blueberry Lover’s Muffins! I still can’t believe that each of the above recipes include cereal! As a side note, I’ve been wanting to try out the Blackberry Lemon Coffee Cake we tried over the summer at BlogHer. If you can believe it, the recipe uses Rice Krispies!
Blackberry Lemon Coffee Cake
Preparation Time: 25 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Ingredients
3 cups Rice Krispies® (crushed to 3/4 cup)
1 1/2 cups all purpose flour
3/4 cup sugar
1/2 cup margarine or butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
1 teaspoon grated lemon peel
1/2 cup seedless, blackberry speadable fruit
Directions
1. In large mixing bowl, stir together KELLOGG’S RICE KRISPIES cereal, flour and sugar. Using pastry blender, cut in margarine. Remove 1/2 cup mixture and set aside for topping. To remaining mixture, stir in baking powder, soda and salt.
2. Beat together egg, buttermilk and lemon peel. Add to cereal mixture, stirring only until combined. Spread 2/3 batter evenly over bottom of 9 x 1 1/2-inch round cake pan coated with cooking spray. Evenly spread fruit over batter to 1/2 inch of pan. Dot with remaining dough and carefully spread over fruit. (All of fruit will not be covered) Sprinkle top completely with reserved topping mixture.
3. Bake at 350° F about 40 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes. Cut into wedges to serve.
A representative from Kellogg’s made time on a weekend to chat with us about our breakfast routines, so I thought I’d share just a few insights from the morning. Most of the moms in attendance work, and shortage of time in the mornings was the number one barrier to feeding their kids breakfast each and every morning. One of the moms suggested individual cereal packages that could be taken on the go for moms with severely limited time in the mornings.
The resounding concern amongst the moms was the perceived sugar content in kid’s cereals. Many of the moms admitted that they had not introduced their children to “kids'” cereals because of the assumption that they are high in sugar. Kellogg’s provided the facts about the amount of sugar in their kid’s cereals, and we had an open discussion about what we do and don’t want to feed our children.
All of us agreed that if we could choose the ideal meal for our children, it would include the right balance of vital nutrients including whole grains, be low in sugar, and something that they would actually eat.
Do you feed your children breakfast every day? If so, what do you feed them?
No compensation was received for this post. While this is part of a compensated campaign with Kellogg’s and The Motherhood, the opinions stated above are strictly those of the author.
{Photo Credit: Rockin’ Mama. All rights reserved. Photos may not be used without the express written permission of the site owner}
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