Breakfast is my most favorite meal of the day. I mean, I love my fried foods and burgers, and of course my ice cream sundaes, but as an overall meal, I love breakfast.
My daily bowl of cereal is sometimes my favorite part of the day, so much that I often repeat it for dinner! With friends, brunch is the best of occasions: sweet or savory, mimosa or bloody, I just love it. With or without ceremony, breakfast is just…the best!
I have Mom to thank for this, I think. From kiddiehood until I packed myself off for college, we had a freshly prepared meal every morning to start off the day. Quiche, pancakes, crepes, grits, oatmeal, or even something as simple as cereal or cheesy toast…we left the house with bellies full.
In high school, Mom came across this recipe on the back of an All Bran box and it became a favorite. It’s got enough whole grain goodness to make it healthy and some sweetness and crunch to make it delicious. All of these years later, I dug this recipe out of mom’s recipe box, gave it a tweak or to, and I offer it to you today as a bit of a healthier treat to start the day.
The ulterior motive for making this is, that when I looked into my fridge the other day, I found SO much jam lingering in my fridge. Since this year I decided not to make the rich cake for Christmas, I had no reason to use up all of my end of the year jam, and I thought this was a good start to clearing the fridge out a bit.
Before I do so again, let’s eat!
- 1 cup All Bran or other high fiber cereal
- 1 1/2 cups whole wheat flour
- 1/2 cup packed brown sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup coconut oil, melted
- 4 TB water
- 3/4 cup jam
- 1/2 cup unsweetened coconut
- 1 TB powdered sugar
- Preheat oven to 350F. Line an 8 x 8 baking pan with a bit of butter and parchment paper.
- In a medium bowl, mix together the cereal, flour, salt, brown sugar, and cinnamon. Add in the oil and water, and with a spoon, mix until all is well combined. Mixture will be crumbly. Reserve 1 cup of the topping- and set aside.
- With a fork, press the remaining mixture into the bottom of the pan in an even layer. Spread the jam on top of the bottom completely.
- In a small bowl, mix together the 1 cup reserved topping with the coconut. Sprinkle on top of the jam.
- Bake for 25 minutes until lightly browned. Cool and sprinkle with powdered sugar just before serving.
Written while catching up on Murdoch.