I've said before that I am pretty bad about eating breakfast on work mornings, but when I stop to have it, it's my favorite meal. I am still trying to find the perfect thing for me to pre-make; savory breakfasts are my favorite but I've yet to find a great make-ahead savory breakfast. In the meantime, I scrounged up this recipe and I think it is rather awesome.
First, I love Honey Nut Cheerios, and for some reason we have literally like 4 boxes of it in our cabinet at all times (no idea why). That was a plus when I saw this on Pinterest: it's basically a granola bar made from Honey Nut Cheerios, along with almonds. The recipe called for unsalted almonds, but all I had was salted. This was an excellent decision, because it gave me that sweet-and-salty thing I totally adore. I also chose not to chop the almonds, because they just look prettier.
The Cheerios and almonds are held together by a sauce made of butter, brown sugar, cinnamon, and honey; I realize this probably makes it not the healthiest breakfast of all time, but it was such a sweet, tangy, spicy sauce that it made it okay that I was eating sugar and butter for breakfast.
In addition, they're simple. There are only 3 steps, and one of them is preparing the pan! Excellent. I busted them out late one school night!
These little gems were all devoured within 3 days, and that says something in this house. We were eating them as breakfast, snack, and dessert. This will definitely be a make-again recipe!
Recipe:
honey nut cereal bars
from Everyday Food on Shine Food
yield 16 bars
Ingredients:
4 tablespoons unsalted butter
1/4 cup light brown sugar
1/4 cup honey
1/2 teaspoon coarse salt
pinch cinnamon
3 cups Cheerios
3/4 cup roasted almonds, roughly chopped (salted or unsalted)
Instructions:
1) Line an 8-inch square baking pan with 2 pieces of parchment paper.
2) Combine butter, sugar, honey, salt and cinnamon in a medium saucepan. Bring to a boil, stirring constantly. Continue to boil for 1-2 minutes, then immediately remove from heat.
3) Stir in cereal and almonds. Pour into lined pan, pressing down with a rubber spatula. Let cool completely (about 30 minutes) and cut into 16 squares.
My New Year's Resolution in 2012 was to be a better, more confident cook . I hoped to use this blog to chronicle my culinary adventures (and misadventures). Ever since, I have been hooked, and the kitchen is my happy place! I have also become a vegetarian in that time. I may cook some weird things, but they're really good! Trust the vegetarian, okay?
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