Cereal Adulting: Blueberry Muffin Cookie Cereal

I have a serious confession to make: I freaking love cereal. Which sucks for me, because cereal generally has zero nutritional value and is often filled with all kinds of skank nastiness, and since I try to get the most nutritional bang for my buck with each meal – especially breakfast – cereal just doesn’t cut it. Unless it’s this super scrump homemade version.

As a kid, all the good, sugary cereals were not an option for me. I’d go to the grocery store with my dietitian mother and eye-bang all the colorful, cartoon-covered boxes placed perfectly at kid level. Trix, Fruity Pebbles, Frosted Flakes, Froot Loops, Golden Grahams, Cinnamon Toast Crunch. All tantalizingly within my grasp. Then I’d watch brokenhearted as my mom put Grape Nuts in the cart again (or if I was really lucky, Kix), and moved on down the aisle. Too much sugar, she’d say each and every time I’d beg and plead for one little box of Cap’n Crunch.

So when I was in college, with full authority over my grocery-shopping decisions, I went nuts. And as luck would have it, my roommate was just as fanatical about cereal as I was. There were always at least seven different boxes of cereal in our kitchen cabinets at any given time. And not Grape Nuts either. The good stuff. We’d chow down on cereal for breakfast, lunch and dinner. And none of this “pouring a sensible serving size” and “putting the box away” nonsense. Um, no. The box stayed on the table within reach, right next to the milk, where we could continue helping ourselves to multiple bowls without having to bother with inconveniences like standing up and walking. Luckily, our lithe, little 20-year-old bodies hid our cereal sins nicely.

Well, those days are now loooooooooong gone. I’m educated enough to know that conventional cereal is pretty much one of the least nutritious breakfasts you can have, and I’m 30 enough to fully suffer the ass-padding effects of eating nothing but corn syrup and wheat for breakfast. It was good while it lasted.

But this cereal is different. Inspired by the oat queen Rachel Mansfield’s Almond Butter Cookie Cereal, whose breakfast recipes make me seriously consider licking my phone screen, it’s chock-full of nummy, protein-packed goodness like creamy vanilla almond butter and a farm fresh egg. There’s no refined sugar and nary a GMO in sight, and gluten-free oat flour keeps it (duh) gluten-free. Even better, freeze-dried bluebs make it taste just like a tiny, little blueberry muffin. That you put in a bowl with all its little muffin friends. And bathe in ice cold, creamy milk.

So what are you waiting for?? Go ahead and embrace your inner cereal-loving kid, and whip up a batch today! You’ll cereal-ously love it.

Print Recipe

Blueberry Muffin Cookie Cereal

This tastes like blueberry muffins, and it's devoid of any skank nastiness. It's cereal adulting.

Votes: 1
Rating: 5
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Rate this recipe!

Courses

Breakfast

Prep Time

5 minutes

Cook Time

12 minutes

Servings

servings MetricUS Imperial

Ingredients

• 1 egg
• 1/2 cup Justin's vanilla almond butter
• 3 tbsp maple syrup
• 1 tbsp vanilla extract
• 1 cup gluten-free oat flour
• 1/4 tsp baking soda
• 1/3 cup freeze-dried blueberries

Courses Breakfast Prep Time 5 minutes Cook Time 12 minutes Servings servings MetricUS Imperial Ingredients 1 egg 1/2 cup Justin's vanilla almond butter 3 tbsp maple syrup 1 tbsp vanilla extract 1 cup gluten-free oat flour 1/4 tsp baking soda 1/3 cup freeze-dried blueberries

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 degrees.
2. With an electric mixer, combine egg, almond butter, maple syrup and vanilla extract until nice and smooth.
3. Add flour and baking soda, and mix until fully combined. Gently mix in the blueberries.
4. Line a baking sheet with parchment paper.
5. Grease your hands with a little coconut oil to prevent dough from sticking to them. Break off a tiny coin-sized piece of dough and roll into a little ball, repeating until all the dough is used, lining up all the dough balls on the baking sheet.
6. Bake for 10-12 minutes.
7. Let cool a bit, then serve some up with milk, or just eat 'em straight off the baking sheet!