Making Memories with Kellogg’s

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It is officially summer around here! Emmie is out of school (at least for a little bit) and we're already checking off our summer to-do list. We're making the most of our time together by doing a few of the favorite everyday activities we don't always have time for during the school year!

One of my favorite ways to make memories with Emma Ramey is in the kitchen. She gets to feel like a big helper and I get to craft recipes that will hopefully be used in our family for years to come… it's a win/win for both of us! We both love being together and crafting something delicious. More importantly, I love giving her memories that she'll carry for a lifetime.

But just because we love cooking together doesn't always make it easy. Anybody that's ever cooked with a small child can tell you it can be a little bit of a challenge. One trick that I love is having pre-portioned measurements of the ingredients I need. It's so easy just to “grab and go!”

Kellogg's Cereal In A Cup is a perfect pre-portioned amount of cereal for both snacking and cooking! These are just as great to take in the car for a quick snack as they are for adding a unique element to so many everyday recipes. Kellogg's Cereal In A Cup comes in many different varieties, like Frosted Mini Wheats, Fruit Loops, Raisin Bran Crunch, and the Frosted Flakes cups pictured above.

Recently, Emmie and I made a few recipes with several different varieties of Kellogg's Cereal In A Cup. I've listed the recipes below!

Raisin Bran Crunch Muffins || Easy Breakfast Brunch Idea || Baked

Raisin Bran Crunch Muffins

2 Cereal In A Cup (about 2 1/2 cups worth) of Raisin Bran Crunch cereal
1 cup flour
1/4 cup sugar
2 tsp baking powder
1 cup milk
2 tbsp vegetable oil
1 egg
Cupcake liners


Mix Raisin Bran Crunch cereal, flour, sugar, and baking powder together until well-blended.

In a small bowl, lightly beat egg, milk, and vegetable oil together. Pour mixture into cereal mixture and blend well.

Place cupcake liners in a muffin pan and pour batter to almost fill liners. Bake at 350 degrees for 20 minutes. Raise oven temperature to 400 degrees and bake 5 more minutes, until tops of muffins are slightly brown.

Remove from muffin pan and let cool.

Fruit Loop Treats || Cereal Marshmallow Dessert Recipe

Fruit Loop Treats
2 Cereal In a Cup (about 2 1/2 cups worth) Fruit Loops cereal
2 cups marshmallows
1/2 cup white chocolate chips
In a microwave-safe bowl, combine white chocolate chips and marshmallows. Microwave in 30-second increments until mixture is completely melted and smooth. (Mine only took 1 minute total.)
Once mixture is melted, pour in Fruit Loops cereal and mix well. Pour into a parchment paper-lined pan and put in refrigerator to cool completely. Once cool, remove from pan and cut into squares.
Frosted Flakes French Toast || Fun Breakfast Brunch Treat Dessert


Frosted Flakes French Toast
1 Cereal In A Cup (just over 1 cup worth) of Frosted Flakes cereal, lightly crushed
3-4 slices whole wheat bread
3 eggs
1/3 cup milk
2 tsp vanilla extract
1/4 cup brown sugar
Vegetable oil
Sliced fruit (optional)
Spread crushed Frosted Flakes on a plate and set aside.
Combine eggs, milk, extract, and sugar in a shallow bowl or casserole dish. Soak bread in egg mixture for about 30 seconds per side. Remove and press lightly into Frosted Flakes.

Heat about a tablespoon of vegetable oil on medium heat in a non-stick skillet and fry French toast for 2-4 minutes per side, until golden brown. Layer fried pieces of toast on a plate, drizzle with honey, and top with fresh fruit.

Frosted Mini Wheats Chocolate Chip Cookies || Crunchy Cookie Sweet Dessert Idea Recipe

Frosted Mini Wheats Chocolate Chip Cookies

2 Cereal In A Cup (about 2 1/2 cups worth) of Frosted Mini Wheats cereal, lightly crushed
pinch of salt
1 cup chocolate chips
1/4 cup sugar
1/4 cup brown sugar
1 tsp baking powder
1 cup flour
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla extract
1 egg, lightly beaten


Mix dry ingredients (cereal, salt, sugar, brown sugar, baking powder, and flour) in a large bowl. Pour in extract, egg, and butter. Mix well.

Fold in chocolate chips until well-incorporated.

Place on a parchment paper-lined cookie sheet in 1/4 cup increments. Bake at 350 degrees for 14-16 minutes. Remove from pan and serve warm.

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