What better way to enjoy a wholesome breakfast than with easy, ready-to-go cereal balls? These deliciously chewy snacks hold together well with almond butter, which is a highly nutritious alternative if your child has peanut allergies.
Servings and Ingredients
|¼ c. creamy or natural almond butter|
|¼ c. turbinado sugar, such as Sugar in the Raw|
|¼ c. agave nectar|
|½ tsp. Hy-Vee vanilla extract|
|⅛ tsp. Hy-Vee salt|
|1 ½ c. Hy-Vee Multi-Grain Tasteeos cereal|
|1 ½ c. Hy-Vee Muesli cereal|
Things To Grab
- Standard muffin tin
- Paper baking cups
- Medium saucepan
- Airtight container, for storage
- Line 12 muffin cups with paper baking cups or line baking sheet with parchment paper; set aside.
- In a medium saucepan, combine almond butter, sugar, agave nectar, vanilla and salt. Bring to boiling; reduce heat. Cook and stir over medium heat for 30 seconds or until sugar is dissolved. Remove from heat and stir in cereals until thoroughly combined. Cool slightly.
- Shape into a ball and place in prepared muffin cup. Repeat for remaining cereal balls. Let stand until firm. Store cereal balls in an airtight container for up to 3 days.
240 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 190mg
- Total Carbohydrates: 42g
- Protein: 4g
Vitamin A 10%
Vitamin C 10%
Hy-Vee Seasons Back to School 2015.