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I don’t know about you, but cereal has been around a really long time in my family. I grew up eating cereal, for breakfast and as a snack. From the stories he tells me, it seems my husband ate a ton more cereal than I did growing up. So, naturally, cereal continues to be a staple in our pantry now that we have our own family. Though you might think that we only buy kid cereals, the truth is that we buy a variety – from those with fun characters on the box, to the traditionally “grown-up” cereals. Our baby girl will eat from both types too.
This past Thursday, I hosted a Kellogg’s Mom’s Breakfast Club Love Your Cereal breakfast with a few of my friends and family. Mine was 1 of 18 breakfasts hosted across the nation that provided an online and offline discussion with moms about the benefits of cereal.
My friends enjoyed a variety of Kellogg’s cereals, Kellogg’s Granola Parfaits, and homemade Kellogg’s Breakfast pie – which everyone loved. (Recipes for both shared below.) We also had a conference call with a Kellogg company representative and discussed cereal and morning routines. Everyone enjoyed the information provided and appreciated being able to ask questions from Kellogg’s directly. Some of the topics we talked about amongst the group included challenges and tips for the morning routine. Here’s what they had to say:
What are some challenges you face regarding morning/breakfast routine and your kids?
- Those with young kids (toddler/preschool age) all agreed that getting them to eat anything was a huge challenge.
- Picky eaters of all varieties (some don’t eat meat, others no bread) caused for creative ideas to be shared amongst the group for trying new breakfast foods.
What tips do you have for making the morning routine a little easier?
- One mom of three shared that she just makes sure to have all of her kid’s preferred cereals on-hand, so that they each know their choices and can help in serving themselves breakfast.
- A lot of the moms agreed that preparing the bags, clothes, etc. the night before is a big help.
As I mentioned, the group also had a chance to ask questions of the Kellogg’s representative. Most of the questions revolved around sugar content:
Which cereals do not have high fructose corn syrup?
- The representative from Kellogg’s believed that Rice Krispies and the Kashi line do not have high fructose corn syrup, but a definitive list is to be provided for my guests.
Which cereals are the lowest in sugar content?
- Apple Jacks and Froot Loops were mentioned as being on the lower-end of the scale, again with a more definitive list to be provided.
Some other fun facts we learned:
- Everyone was surprised that the sugar consumed from kids’ cereals only accounts for 5% of their daily sugar intake.
- 90% of moms surveyed by Kellogg’s said their kids eat cereal for breakfast.
*For more information on cereals and other facts, check out the Love Your Cereal site.
It was great to take some time in the morning to connect with other moms, introduce them to one another and be able to relate on something we all deal with. What are some of your biggest morning/breakfast challenges?
Kellogg’s Granola Parfait
Preparation Time: 5 minutes
Total Time: 5 minutes
1 container (8 oz.) low-fat vanilla flavored yogurt
1/2 cup fresh fruit (sliced strawberries, sliced banana, blueberries or raspberries)
1 cup Kellogg’s® Special K® Low Fat Granola
- In 2 tall glasses, layer yogurt, fruit and Kellogg’s® Special K® Low Fat Granola until glass is full.
- Top with extra fruit.
- Serve immediately.
Kellogg’s Breakfast Pie
Preparation Time: 20 minutes
Total Time: 1 hour 10 minutes
8 slices bacon cooked and crumbled reserving 1 tablespoon drippings
1/2 cup Kellogg’s® Corn Flake Crumbs
2 1/2 cups frozen hashbrown potatoes
1 1/2 cups shredded Swiss cheese (I actually used Mozarella cheese.)
1/2 cup cottage cheese
1/3 cup milk
1 green onion chopped
1 teaspoon pepper
4 drops liquid pepper sauce
- Mix Kellogg’s® Corn Flake Crumbs with drippings. Set aside.
- In medium-size bowl beat eggs until foamy. Stir in remaining ingredients. Pour into greased 9-inch pie pan. Sprinkle with crumbs mixture and bacon. Cover. Refrigerate overnight.
- Remove pan from refrigerator. Uncover and bake at 350° F about 50 minutes or until knife inserted near center comes out clean.