This is the third instalment of the Kellogg’s Cereal Series I set myself. Creating different recipes to make cereal not just for breakfast!

See Part 1 Cornflakes  and Part 2 All Bran .

For this instalment I decided to make a different approach on two recipes that are a family favourite during the school holidays – and a different take on breakfast.

Breakfast is the most important meal of the day and cereal with milk and toast is what we always have. Until now.

On the menu:
Special K Multigrain Oats & Honey Hair
French Vanilla Yoghurt Face
Banana and Raisin Eyes
Strawberry Nose and Hair bow

School holidays are here and two of my favourite treats to bake with the kids are Honey Rice Bubble Slice and Cereal Rocky Road.

Rice Bubble Slice
Ingredients:
125g butter
half a cup of sugar
2 TBSP honey
3 cups Rice Bubbles
1 cup Cocoa Pops

Instructions:
Grease a swiss roll tin and have a large bowl with ricebubbles in it all ready
Mix up honey and sugar and butter into a pot with a solid base and melt – simmer as if making toffee for about 6 minutes– depending on how crunchy you like it, somewhere between soft ball and hard ball stage of toffee.
Pour honey toffee mix over rice bubbles, mix through (as fast as you can as it sets quickly), then quickly pour into greased tin and push down til its about an inch or so thick and firm together and leave to set in the refrigerator.
Cut into squares to serve!
Keep these refrigerated and they last for weeks in the fridge (although in my household usually only a few days if that!)

Cereal Rocky Road
Ingredients:
125 grams soft butter
300 grams chocolate melts
3 tablespoons golden syrup
1 cup your choice of cereal (Rice Bubbles, Special K, All Bran all work really well in this recipe) we used Special K.
200 grams plain biscuits (we used dutch shortbread)
100 grams marshmallows (mini ones work best which I didn’t have on me!)
2 teaspoons icing sugar (for dusting)

Instructions:
Melt butter, chocolate and golden syrup in a saucepan. Scoop out ½ cup of this melted mixture and put to one side.
Smash up biscuits in glad bag – you want bits aswell as crumbs.
Fold the cereal and biscuits into the melted chocolate mixture in the saucepan, and then add the marshmallows.
Pour into a baking tray covered in baking paper and flatten as best you can with a spoon. Pour reserved melted chocolate mixture over the cereal mixture and smooth the top
Refridgerate for minimum of 2 hours before dusting with icing sugar and slicing into squares.
Keep refridgerated.

(This recipe is great for birthday treats and Christmas or just a midnight chocolate feast!)

What is your favourite cereal recipe?

Linking this post with Essentially Jess for IBOT