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One thing you’ll notice when you open my pantry is the large selection of cereal. It’s a staple at our house, especially for busy mornings. It’s also perfect for after-school and late night snacking, and with a little imagination, cereal can be the star ingredient in fun recipes like this Blueberry Morning Crisp.
Fresh blueberries were on sale this week, so I bought extra and then had to figure out how to use them all. I realized they’d pair perfectly with the Post Great Grains Blueberry Morning cereal I had in my pantry, so I decided to whip up some blueberry crisp.
I usually use oats in my crisp and crumble toppings, but with the whole-grain clusters, real fruit and crunchy nuts, Great GrainsBlueberry Morning made a dessert topping that was pretty much perfect! Plus, it has a hint of natural sweetness, so it seemed only natural to use it in a sweet recipe.
One of the best things about making a crisp is that it’s so simple! First, you’ll need to mix up your blueberry filling. Just stir some sugar, cornstarch and a bit of lemon zest into fresh blueberries and your filling is ready to go. How easy is that?
My favorite part comes next–the crumbly topping. In addition to Great Grains Blueberry Morning cereal, I used some flour, brown sugar, chopped pecans and a hint of cinnamon. I like to mix everything together with my fingers, but a pastry cutter works well too.
Once that’s ready to go, just fill your dessert dishes with blueberries, then add your crumb topping. I like to bake individual crisps in small jars, but you can also put everything into a 9 x 13 inch baking dish.
If you’re making individual crisps, don’t be afraid to fill your jars to the brim with blueberries, and then mound that filling on top! Don’t worry, they’re going to shrink during baking, so you’ll still have plenty of room to top them with ice cream.
Bake your crisps until the topping is golden brown and crunchy, then serve warm topped with vanilla ice cream, a drizzle of caramel sauce, and some chopped nuts or crushed Blueberry Morning cereal.
Blueberry Morning Crisp
For the filling
- 6 cups fresh blueberries
- 1/2 cup white sugar
- 1/4 cup cornstarch
- 1 teaspoon lemon zest
- Pinch of salt
For the topping
- 3/4 cup Great Grains Blueberry Morning Cereal
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup chopped pecans
- 1/3 cup cold butter, cut into small pieces
- Vanilla ice cream and caramel sauce for serving, if desired
- Preheat oven to 350 degrees. Lightly grease 12 small (4 oz.) Mason jars (or a 9x13 inch baking dish).
- In a medium bowl, combine the filling ingredients and toss gently to coat well.
- In a separate bowl, combine all of the topping ingredients, except for the butter. Blend in the butter using a pastry cutter, or your fingers, until mixture resembles coarse crumbs.
- Divide the filling between your prepared jars, filling almost to the top. Add a scant 1/4 cup of topping to each jar, mounding and pressing the filling down lightly so it sticks.
- Bake for about 30 minutes (up to 50 minutes for a 9 x 13 pan), or until filling is thickened and bubbly, and topping is golden brown.
- Let stand for 10 minutes before serving. Serve warm with vanilla ice cream and caramel sauce, if desired.
You really can do some tasty things with cereal, besides pouring it into a bowl and adding milk (although I highly recommend that for a late night snack). And Great Grains comes in five flavorful varieties: Raisins, Dates & Pecans, Cranberry Almond Crunch, Crunchy Pecans, Banana Nut Crunch and Blueberry Morning, so the possibilities for creative recipes are almost endless.
I picked up my Blueberry Morning cereal (and all those blueberries!) on one of my many weekly trips to my neighborhood Walmart store.
I can’t wait to try the other Great Grains cereals in new recipes! What’s your favorite creative way to use cereal in your cooking and baking?