breakfast Archives - Page 2 of 5 - Sprinkle of Country

A Fast and Easy To Make Snack

For the upcoming Valentines Day holiday, I began looking for something I could make that would be a little festive, and most importantly: EASY! I had a little help in the kitchen tonight making banana chocolate chip muffins for my son’s class and these amazing Berry Cereal Snack Bars! These are both perfect recipes to have your kids help in the kitchen!

I have previously used this recipe with an old flavor of Cheerios I love that unfortunately is now discontinued. Hopefully they will bring the plain peanut butter back, but for now very berry and chocolate peanut butter are close seconds to my favorite flavor! I have found this recipe works great with almost any cereal. The best part is there is no measuring other than cutting some butter off the stick!

To begin with I melt the butter over medium heat in a large pot on the stove.

Once the butter is melted add in the marshmallows. Mini marshmallows tend to melt quicker and easier than full sized marshmallows from my experience. Stir the marshmallows continuously until they are completely melted. Remove the marshmallow mixture from the heat.

Dump in the whole box of cereal. If you like extra gooey cereal bars, I would recommend using approx 1/2-1 cup less cereal. Mix the cereal well into the marshmallow mixture until well covered.

Once cereal mixture is mixed into melted marshmallows pour into a 9x13 pan.

Pour the mixture into a greased 9×13 pan. Even out the mixture using a spatula sprayed in oil. You can also use butter for this, but oil works just as well. I prefer to use glass pans for my cereal snack bars similar to this one.

Wait for your cereal snack bars to cool and then cut them to the desired size. Store in an airtight container. They will keep for one week, if they last that long!

Ingredients For Cereal Snack Bars

3.5 Tablespoons Butter

1 10.4 Oz bag of mini marshmallows

1 10.9 Oz box cereal (Cheerios work well)

Cereal Snack Bars

Print Recipe Pin Recipe

Cook Time 15 mins

Servings 12 Servings

Calories 140 kcal

Ingredients

3.5 Tbs Butter
10.4 Oz Bag Mini Marshmallows
10.9 Oz Box Cereal

Instructions

Melt butter over medium heat in large pot on the stove top.
Stir in mini marshmallows, continue string continuously until marshmallows are completely melted.
Remove marshmallow mixture from heat, dump in entire box of cereal.
Stir until cereal is completely covered by marshmallow mixture.
Transfer mixture to a well greased 9×13 pan. Smooth out mixture with a greased spatula.
Let cool completely before cutting into desired sized pieces. Keep in an airtight container.

Notes

Calories are calculated by a third party website and are based on ingredients used.

Make Ahead French Toast Sticks — Make Ahead French Toast Strips

Freezer breakfast dishes make my morning so much easier! I have made my own English muffin sandwiches and breakfast burritos in the past with a lot of success in avoiding the drive threw! I found this idea several years ago and adjusted to to work for what I needed. These French Toast Sticks keep well in the freezer for 3 months.

Preparation

Start with preheating your oven to 375°.

Then continue with cutting up the Texas Toast in thirds, if you want thinner strips it’s ok to cut them in fourths!

Texas Toast Bread Strips to Make French Toast — Texas toast bread strips for dipping in French toast mixture.

Setting the bread strips off to the side. It’s time to mix up the dipping batter. I start with cracking all the eggs and beating them up prior to mixing in the milk, vanilla, butter, and cinnamon. Once these are mixed in whisk these ingredients together.

French Toast Strip Mixture — Dipping mixture which includes eggs, milk, vanilla, butter and cinnamon

When the solution is well whisked together you are ready to dip your bread to make your French Toast Sticks! I dip my bread using tongs and make sure my bread is completely covered on all sides prior to placing the dipped sticks on a well greased pan.

Dipping of French Toast Sticks in Mixture — I find it easiest to dip the bread in the mixture with tongs.

Baking

I found half a loaf filled two cookie sheets nicely without feeling like I was cramming the french toast sticks too close together. After my pans were full I placed them in the oven for a total of 16 minutes. Make sure to flip them at the 8 minute mark.

Once the french toast sticks are done cooking they are ready to eat today for breakfast (or dinner if you enjoy breakfast for dinner like we do)! Or you can prepare them for the freezer, let your sticks cook for approximately 20 minutes on the sheet pan prior to placing the whole pan into the freezer for 1-2 hours. Once they are frozen completely remove the french toast sticks from the tray and place them in a freezer Ziplock type bag.

Reheating

I recommend to use the oven for reheating, putting the french toast sticks in at 375°. Reheat the sticks for 10 minutes or until they are completely heated through. You can also microwave the sticks if you are in a hurry. Set your microwave for 30-45 seconds on high and enjoy!

Ingredients

1/2 Loaf Texas Toast

6 eggs

1/2 Cup of Milk

2 Teaspoons Vanilla

1 Teaspoon Cinnamon

2 Tablespoons Butter

Make Ahead French Toast

A great recipe for an easy make ahead breakfast. Perfect for kids!

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 16 mins

Cooling Time 2 hrs

Total Time 2 hrs 31 mins

Servings 6 people

Calories 322 kcal