Ingredients: (in order of use)

• 1 cup Malt-O-Meal Tootie Fruities
• 1 cup unsweetened vanilla almond milk
• ½ cup whey protein powder
• ¾ cup frozen berry medley (strawberries, black berries, blue berries, raspberries)
• 0.035 oz (1g) stevia extract
• ¼ tsp vanilla

1. Blend all ingredients in blender until smooth. Serve immediately.

• 3 cups Malt-O-Meal Honey Nut Scooters
• 1 large egg
• 1½ cup unbleached all purpose flour
• ½ cup whole milk
• ½ cup sugar (raw preffered)
• 2 tsp vanilla
• 1 tbsp baking powder
• ½ tsp salt
• 2 cups Malt-O-Meal Raisin Bran
• 5 tbsp unsalted butter

Instructions:

1. Preheat oven to 450°. Prepare baking sheet by spraying with oil. Pulse in processor scooters, flour, sugar, baking powder and salt for 60 seconds. Add and pulse 1 cup Malt-O-Meal Raisin Bran until all but raisins are powdered. Cut hard butter into slices and add to dry ingredients. Pulse 10 times until butter is the size of peas. Empty processor into large bowl. Whisk egg, milk and vanilla together. Mix egg mixture to dry ingredients until sticky dough forms. Do not worry about bits of unmixed butter, this will help flake the scones. Fold 1 cup Malt-O-Meal Raisin Bran into dough with hands. Tear dough into thirds and make 3 round patties. Place on cutting board and cut in half, and then again. Making 4 pie shapes for each pattie. Place 12 scones on baking sheet and bake for 10 to 14 minutes. Remove when firm. Do not brown. Serve with fruit or cream.

Ingredients:

• 12 tbsp unsalted butter (softened)
• ½ cup granulated sugar
• ½ cup golden Brown Sugar (packed)
• 1 cage free egg
• 1 tsp vanilla extract
• 1½ cup all purpose flour (sifted)
• ½ tsp baking soda
• ½ tsp salt
• ½ cup nestle semi-sweet chocolate mini morsels
• ½ cup Reese’s peanut butter chips
• 2 cup Malt-O-Meal Golden Puffs cereal
• ¼ cup raisins
• ½ cup Mini Marshmallows (white)
• ¼ cup dry roasted sun flower seeds (optional)

Instructions:

1. In a medium bowl, sift together the flour, baking soda and salt, set aside.
2. In a large mixing bowl, cream the softened butter. Beat in brown and granulated sugars. Add the egg and vanilla; beat until light and fluffy. Add the flour mixture and mix until combined
3. Add in chocolate and peanut butter chips, the Malt o Meal Golden Puffs cereal, raisins, marshmallows, and the optional sunflower seeds. Stir until well mixed.
4. Drop by rounded tablespoon, about 2 inches apart on greased cookie sheet. Bake at 300° for ten minutes (on a dark cookie sheet) or until golden brown on top and sides of cookie. Cool on cookie sheet.

Pudding:

• 1 loaf of french bread (approx 8 cups) cut or town into 1” pieces
• 2 cups Malt-O-Meal Cinnamon Toasters, placed in 1 gallon freezer bag and lightly crushed
• ½ cup pecans, coarsely chopped
• ¼ cup sugar and ½ tsp cinnamon, combined
• ½ cup raisins, soaked in hot water for five minutes and drained
• 5 eggs
• 3 cups half and half
• ½ cup brown sugar, packed
• 1 tsp vanilla
• 2 tbsp butter

Sauce:

• ½ cup butter (1 stick)
• ½ cup sugar
• ½ cup heavy cream
• ½ cup powdered sugar

1. Preheat oven to 350°. Butter a 13 x 9 x 2 pan. In a very large bowl, place in french bread pieces, cereal, pecans, cinnamon sugar and raisins, toss together. In a large bowl whisk together eggs, half and half, brown sugar, and vanilla until well blended. Add egg mixture to bread and stir up. Let mixture sit for 15 minutes. Place into 13 x 9 x 2 pan, dot top with 2 tbsp of butter. Cover tightly with foil and bake for 30 minutes. Carefully uncover and bake for an additional 10 minutes to lightly brown top.

For sauce:

1. In a small saucepan stir and melt ½ cup butter over medium low heat, add ½ cup sugar, continually whisking until sugar melts, then cook for about 1 minute. Remove from heat, carefully whisk in heavy cream and powdered sugar. Place back onto medium heat. Bring up to boil, cook and stir for 2 – 3 minutes. Let cool a couple of minutes. Spoon over top of bread pudding. Refrigerate any left overs.

Ingredients for crust:

• 2 cups of fine Cinnamon Toasters (save 1 tbsp set a side)
• ¼ cup of sugar
• 6 tbsp of butter or margarine melted

1. Mix and press firmly into 9” pie plate, chill for 45 minutes. To shape a crumb crust more evenly, heap the crumbs in a 9-inch pie plate. Press an 8” pie place into the crumb mixture.

Ingredients for banana pudding:

• 3 large bananas
• 1- 3.4 ounce packages of french vanilla instant pudding mix
• 1½ cup of milk
• 1- 8 oz carton of whipping cream

1. Combine french vanilla and milk in a large bowl, beat at low speed with an electric mixer, 2 minutes or until smooth than hand mix whipping cream in to pudding.
2. Line bananas on bottom and sides spoon in pudding mixture on top of bananas repeat until you reach the top and sprinkle with Cinnamon Toasters.

Servings: 14 servings

Ingredients:

• Crust: 12 oz Cinnamon Toasters Malt-O-Meal
• ½ cup unsalted butter melted and cooled
• 3½ tbsp coca powder

Filling:

• 2 lbs cream cheese, room temp
• 1/3 cup heavy whipping cream
• ½ cup boiling water
• 2 tsp allspice
• 1 cup sugar
• 5 tsp instant coffee
• 2 tsp cinnamon
• 4 eggs, room temperature

Topping:

• cocoa powder
• 1½ cup heavy whipping cream
• chocolate covered coffee beans
• ¼ cup powdered sugar

Servings: Yields approx 6 dozen cookies

Ingredients:

• 1 cup margarine
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup oil
• 3¾ cups flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ cup ground walnuts
• ½ cup sweetened, dried coconut
• 1 cup oats
• 1½ cups Malt-O-Meal Honey and Oat Blenders cereal

Procedure:

1. Cream together softened margarine and both sugars. Add in the egg and vanilla. Slowly add the oil mixing well. In separate bowl, combine the flour, salt and baking soda. Gradually mix the flour mixture into the butter and sugar mixture. Stir in the coconut and walnuts. Add the oats. Gently mix in the Malt-O-Meal Honey and Oat Blenders cereal.
2. With your hands, form dough into patties and place on greased cookie sheet. Bake at 325° for 12 minutes. Remove from pan and cool. Store in an air tight container.

Servings: 4 – 6

Ingredients:

• 2 cups Malt-O-Meal Cinnamon Toasters cold cereal, crushed (4 cups prior to being  crushed)
• 4 tbsp butter
• 8 oz peach yogurt (I used the kind from Costco)
• 7 oz water
• 6 oz milk
• 1/3 cup Malt-O-Meal Original hot cereal
• 7 tsp sugar
• ½ cup frozen raspberries
• ½ cup cranberries (I used dry sweetened, that I soaked in orange juice over night)
• ½ cup frozen mango, cut up
• ½ cup mandarin oranges

Procedure:

1. Melt the butter and mix into crushed cereal with a fork. Press into a pie pan and bake at 350° for 7 minutes. Set aside to cool.
2. Boil the water and milk. Slowly whisk the hot cereal into the boiling liquid, turn the heat to low, and keep stirring. When it reaches a thick consistency, fold in the raspberries, cranberries, mango and orange pieces. Pour over the pie crust when it cools a little.
3. Cover, and put in the fridge for a few hours, or overnight. Top with yogurt right before serving and add a garnish if desired.
4. This is a pretty easy recipe for kids to make the night before, and they can tell their friends they got to eat pie for breakfast!

• 2 – 12 oz package white chocolate chips
• 1½ oz creamy peanut butter
• 2 oz Malt-O-Meal Cocoa Dyno Bites
• 2 oz mini marshmallows
• 1½ oz mini chocolate chips

1. Melt chocolate chips until creamy. Then combine melted chips with peanut butter add cocoa bites, marshmallows, and mini chocolate chips. Press mixture into lightly greased 8 x 10” pan. Cut into squares.

• 1 cup crushed Malt-O-Meal Cinnamon Toasters Cereal
• ½ cup broken pecans
• ¼ cup sweetened dried cranberries
• 5 or 6 medium granny smith apples
• 14 ounces caramel candies, unwrapped
• 2 tbsp milk

Craft Sticks:

1. Wash and dry apples, remove stems, and insert craft sticks. Butter a sheet of waxed paper or a baking sheet, mix the cereal, pecans, and cranberries in a small bowl.
2. Place caramels in a medium microwaveable bowl. As the milk and microwave on high for 1 minute. Stir, microwave for another minute, stir again. If not fully melted, microwave for 30 seconds at a time until smooth.
3. Dip and roll each apple in the caramel. Scrape excess from bottom and then roll in cereal mixture. Press mixture into caramel. Then place on buttered sheet to cool. store in refrigerator. Allow to warm up before serving.