Well hello 2017! Weren’t we just ringing in 2016? It’s a new year and time to create some new healthy habits. I like to start my new year by committing to eating a healthy breakfast, full of fiber and whole grains to help keep me full until lunch. I’ve listed two easy recipes to start your day with Post® Great Grains® cereal with raisins, dates and pecans. The first recipe is bran muffins and the second is an acai bowl topped with crunchy cereal yumminess. Make sure to grab your coupon for Post here and follow the recipes below!
I am a fan of cereal, and I especially love when I can take a cereal and create a few different breakfast options using the same box. Variety is the spice of life, right? I love that the crunch of the pecans and the sweetness of the raisins and dates come through in each recipe I create.
This basic bran muffin recipe has been in my family for decades and comes out of the ol’ cookbook when I’m trying to healthify my habits and eat a little cleaner. I used Post® Great Grains® cereal with raisins, dates and pecans and the muffins have never been better. They are so yummy and have fiber from the cereal – something I am able to sneak in without anyone realizing. Even when their little hands are helping me mix.
The muffins come together quickly (perfect for a Sunday afternoon baking session), and you can bake them all at once or keep some batter in the fridge to make later in the week. They also freeze well. If you aren’t in the mood for muffins, or if you made them and have some cereal leftover, I highly recommend making an acai bowl (basically a smoothie with yummy toppings) in the morning or having the cereal for dessert. In our home, it’s not crazy to find your after dinner treat in a box, and this Post® cereal is definitely one of those that can be breakfast or a late night treat. Find instructions for both recipes here:
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking soda
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) plus 1 tablespoon butter or shortening (I use Earth’s Balance vegan buttery sticks)
- 2 eggs
- 2 1/4 cups Post® Great Grains® cereal with raisins, dates and pecans, divided
- 2 cups buttermilk
Line 24 muffin tins with liners or spray with non-stick spray. Preheat oven to 400 degrees.
Add 1/2 cup boiling water to 1/4 cup Post® Great Grains® cereal with raisins, dates and pecans and set aside. Whisk together flour, salt and baking soda in a smallish bowl. In a separate bowl, cream butter and sugars. Add eggs, one at a time, then buttermilk. Add in flour and remaining dry cereal. Fold in cereal soaked in water. Pour into prepared muffin tins.
Bake for 12-15 minutes or until light golden brown. Cool slightly in tins, then pop out and cool on wire rack. Enjoy with a pat of butter or as is.
Acai Smoothie Bowl
- 1 frozen acai packet
- 1/2 frozen banana (I slice and freeze bananas each week so they are ready to go at smoothie bowl time)
- several chunks frozen mango
- several chunks frozen pineapple
- 3/4 cup kale
- 1/2 cup unsweetened kefir
- 1/2 cup water
- juice from 1/2 lemon
- 1/2 to 1 teaspoon honey
- 1/2 cup Post® Great Grains® cereal with raisins, dates and pecans
- 1/2 banana
- 1/4 cup unsweetened coconut shreds
- 3 sliced strawberries
Run frozen acai packet under warm water to slightly thaw. Pour into blender along with frozen banana, mango, pineapple, kale, kefir, water, lemon and honey. Blend until smooth. Pour into bowl and top with Post® Great Grains® cereal, coconut, banana, and strawberries. Enjoy!