Breakfast Cereal Cake

by Joanne on March 5, 2014

Despite all the gripes about this long, cold winter, I’m managing to get outside for most of my runs.  It’s uncertain how beneficial to increasing speed these training sessions are because my pace is slow.  Sometimes the slow running is due to the extreme cold, sometimes it’s due to unplowed roads, ice, pot holes, or just plain tired legs. 

Although speed may be lacking or at least staying constant, my fuel burning efficiency has increased.  No longer do I need to take in 200 calories to get me through the 12 mile speed sessions or other hard workouts. I don’t feel beat up afterwards and my stomach is ready for food not long after finishing the workout. 

I suppose I will continue to wonder why I’m making myself do this each day as the alarm goes off way too early for any sane person to be running.  As always, it has become routine, following those questioning thoughts I tell myself that if I don’t do it, come April 21st there will be too much doubt, too many regrets for me to enjoy a good race in Boston.  

Put your heart, mind, and soul into even your smallest acts. This is the secret of success.”

Something good is going on at the breakfast table…BREAKFAST CEREAL CAKE

Bored with the same old, same old breakfast?

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Here’s something new and delish.

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Breakfast Cereal Cake

A spur of the moment recipe to use up some Wheat Chex and Fiber One cereals.  The result is a moist, very flavorful cake that will almost melt in your mouth it’s so light. 

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Preheat oven to 350 F.  Spray a 13 x 9 baking pan with non stick spray.

  • 1 cup shredded wheat cereal (no sugar added)
  • 1 cup Fiber One or other fiber cereal.
  • 1 cup Lite Buttermilk
  • 1 cup Greek yogurt
  • 2 over ripe bananas, mashed
  • 1 tsp vanilla extract – pure if you have it
  • *  Mix all the above and allow to sit for 10 or so minutes.
  • 1 egg
  • 1 cup sugar
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon

While allowing ingredients cereal through vanilla to sit for 10 minutes after blending, in a separate bowl, beat the egg with the sugar to make a creamy, smooth, fluffy mixture – 2 minutes with a hand mixer on high.

Sift together the flour, baking powder and soda, and cinnamon.  Set aside.

Stir the egg and sugar into the cereal mix then stir the flour mix into the cereal/yogurt –egg mix.

Turn into prepared pan and bake for 35 minutes.

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If you could come up with a recipe for a BREAKFAST CAKE, what is one ingredient that you would have to put in it?

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