Even for those cereals where I do not caution you to read the label, you should read the labels occasionally as manufacturers do change their recipes every now and then.
Erewhon Cereals
Kashi
Read the labels for this brand. Some of their cereals contain evaporated cane juice, which is okay on the UnDiet but if you can avoid it that would be preferable.
Barbara’s Bakery
These are by far the best of the bunch. Organic, whole grains & sweetened with molasses.
Nature’s Path
Read the labels for this brand. Some cereals contain evaporated cane juice.
EnviroKidz
Read the labels for this brand. Some cereals contain evaporated cane juice.
Recipes Using Cereal
Inevitably you’ll end up with cereal that needs to be used before it goes stale, or that your family doesn’t like or just a bunch of crumbs in the bottom of the box. When any of those scenarios happens you’ll be glad that we shared some of our favorite cereal recipes with you. Enjoy!
Peanut Butter Crispy Bars
1 cup agave nectar or honey
1 c peanut butter
6 cups rice crispies or corn flakes style cereal
Boil agave nectar and sugar in a heavy pan. Stir in peanut butter and cereal. Spoon into an oiled 9” x 13” pan. or drop onto waxed paper in individual cookies. If using the pan, cut into bars when mixture cools but hasn’t hardened yet.
Chocolate Peanut Butter Pie
4 tablespoons peanut butter
1 tablespoon honey or agave nectar
1 ½ cups crispy rice cereal
1 package sugar-free chocolate pudding
2 cups skim milk (the pudding won’t gel with nondairy milk)
4 tablespoons sugar-free whipped topping or vanilla yogurt
In small bowl, combine peanut butter and honey and microwave on high for 20 seconds. Stir in cereal. Press into a pie plate or square pan and chill.
Prepare pudding with milk according to package directions. Spread over pie crust and chill until pudding sets. Top with shipped topping or yogurt.
Snack Mix
6 cups cereal such as Cheerios, squares or any cereal that is big and hearty enough to eat dry without a spoon
1 cup whole pecans
3/4 cup butter
1 cup coconut, maple or unrefined sugar
Preheat oven to 350 degrees.
Place pecans on cookie sheet and toast in oven for 15 to 20 minutes until they smell delicious and are slightly browned. Remove from oven and turn oven down to 300 degrees.
Place cereal and pecans in a large bowl.
Melt butter and brown sugar in a small pan. Allow to boil for 2 minutes. Pour over cereal and pecans. Pour entire mixture onto the cookie sheet. Bake for 5 minutes, stir, bake 5 more minutes. Cool and store in an airtight container. Does not need to be refrigerated.
Breaded Herb Chicken
3/4 cup cereal crumbs
3/4 cup grated Parmesan cheese
1 envelope dry salad dressing mix
3/4 cup butter, melted
6 large boneless skinless chicken breasts or 12 thighs, either whole or cut into strips or nugget size pieces.
Preheat oven to 350 degrees.
In a shallow bowl, combine the first 3 ingredients. Place butter in a square baking pan. Place pan in the oven, removing when butter is melted.
Dip chicken in the melted butter; then roll in the cereal mixture until well coated. Place in a single layer in an oiled baking pan. Bake uncovered for 30 to 45 minutes depending on the size of your chicken pieces.
I like to use chicken thighs. They have more flavor and are less dry than other parts of the chicken. They’re also less expensive than breasts.
Marshmallow Bars
1/4 cup butter
1/4 cup honey, agave nectar or brown rice syrup
1/4 teaspoon salt
2 cups brown rice marshmallow cream
1 teaspoon vanilla
2 cups cereal crumbs or small cereal such as puffs or crispies
Butter a square baking pan.
In a large pot melt butter; add marshmallow cream, honey and salt. Cook over low heat, stirring frequently, until marshmallows are melted.
Remove from heat and stir in vanilla. Add cereal and mix well.
Press mixture into pan and allow to set for several hours before slicing into squares.
Chocolate Fruit Candy
You can use any dried fruit that you have in place of the raisins and cranberries. You could use white chocolate chips in place of the chocolate chips.
3 cups puffed cereal
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup peanuts
6 ounces grain-sweetened chocolate chips
2 tablespoons honey, agave nectar or brown rice syrup
Mix the cereal, raisins, cranberries, and peanuts in a large bowl. Melt the chocolate chips in a double boiler or in the microwave.
When the chocolate has melted, stir in the honey. Carefully drizzle the chocolate evenly over the cereal mix. Stir to mix and then use a large spoon to place dollops of the mix onto a cookie sheet.
Place in the refrigerator for 30 minutes to set the chocolate. When the chocolate has set, place the candy in an airtight container. Store in a cool place or the refrigerator.
