This morning was one of those mornings whwn all three kids asked for three different kinds of cereal. True to form, all three of them left a spoonful of cereal in the bottom of their bowls. Wastage drives me absolutely insane, and this morning I couldn’t bear the thought of scraping the last of their breakfasts into the bin. Instead, I combined their bowls, added some extra ingredients and viola! Breakfast cookies were born. The kids may leave cereal behind in their bowls but cookies? No crumbs are ever left behind. A nice way to mix it up when it comes to a standard cereal breakfast.
Mixed Cereal Breakfast Cookies
1 1/2 cups of cereal, I used Maple Crunch, Rice Bubbles and Rolled Oats *see notes
1/4 of a cup of desicated coconut
1 tsp of honey
1 tsp of vanilla extract
1/3 of a cup of melted butter
1/3 of a cup of full cream milk
*Makes 6 large or 10 small cookies
1. Preheat the oven to 200°c.
2. Melt the butter and honey in the microwave for about 20 seconds, or until it becomes liquid.
3. Add the cereals, coconut, vanilla, milk and egg into a large bowl with the butter and honey and stir until well combined.
4. Spoon the mixture into rounds on your pre-lined baking tray. I used a heaped ice cream scoop to measure. It will be too wet to roll with your hands.
5. Bake for 15-18 minutes or until the edges start to brown and the cookie feels firm to the touch.
6. Cool on a wire rack.
These are a very interesting, soft, chewier kind of cookie. They smell delicious while baking and you just know that the cereal combination is going to make it a cookie with a difference. My new way to ensure no more breakfast wastage.
* The cereals used in this can definitely be made interchangeable but I would recommend adding the oats. They’re a fantastic binding agent and give this cookie a particularly anzac-y vibe.
Nutrition facts based on one large cookie.