WIC Cereal Recipes

Kids can help! 

On this page:
Apple Peanut Butter Breakfast Cookies | Horchata Smoothie | Peanut Butter and Jelly Granola Bars | Southwestern Veggie Egg Bites with Corn Flakes | Fruit Parfait | Spicy Bean Burgers | Pumpkin Spice Bites | Baked Mozzarella Sticks | Veggie Corn Fritters | Sweet Cinnamon O’s Bars

Apple Peanut Butter Breakfast Cookies

• 1 cup creamy peanut butter
• ½ cup packed light brown sugar
• 2 large eggs
• ¼ cup unsweetened applesauce
• 1 cup all-purpose flour
• 1 tsp baking soda
• 3 cups crisp rice cereal
• ½ cup raisins

Heat oven to 350°F.

Coat baking sheets with no-stick cooking spray.

Beat together peanut butter and brown sugar with electric mixer in a large bowl for 30 seconds.

Add eggs and applesauce; beat until smooth.

Add flour and baking soda; beat until flour is incorporated and no streaks of white remain.

Add cereal and raisins; mix on low speed to combine. 
Shape dough into golf ball-size balls (about ¼ cup each). 
Place 2 inches apart on baking sheets. 
Press balls lightly to flatten slightly. 
Bake for 10 to 12 minutes or until edges just begin to brown. Cool on baking sheets on wire racks.

Cool completely and store in airtight container

Servings: 16

Credit: Kellogg’s Healthy Beginnings

Back to Top

Horchata Smoothie

• 1 cup plain low-fat yogurt
• ½ cup crisp rice cereal
• ½ cup ice cubes
• 1 Tbsp honey
• ¼ tsp ground cinnamon

Combine ingredients in a blender or food processor container. Cover and blend until smooth.

Pour into a large glass and enjoy!

Servings: 1

Credit: Kellogg’s Healthy Beginnings

Back to Top

Peanut Butter and Jelly Granola Bars

• 2 cups rolled oats
• 1 cup crisp rice cereal
• ½ cup peanut butter
• ½ cup jelly (unsweetened)
• ½ cup hot water
• ¼ tsp salt
• Optional add-ins:
  • ½ cup chopped walnuts
  • ½ cup grated coconut
  • ½ cup chopped dried fruits

Heat oven to 350°F.

Coat 8 x 11-inch baking pan with no-stick cooking spray.

Pour the oats and crisp rice cereal into a large bowl.

Combine peanut butter, ¼ cup of the jelly, water, salt, and the optional ingredients (nuts, coconut, dried fruits) in a small saucepan over low heat. Stir for about 2 minutes and heat through.

Pour the heated mixture over the oat and cereal mixture and stir until the oats are completely coated and have a sticky consistency.

Pour the mixture into the baking pan and arrange into an even layer.
Spread the remaining jelly over the top of the mixture. 
Bake for 25 minutes. The bars are done when they are toasted and golden around the edges.

Cool and store cut bars in a covered container.

Servings: 12

Back to Top

Southwestern Veggie Egg Bites with Corn Flakes

• 3 ½ cups corn flakes cereal, crushed
• 2 Tbsp butter or margarine, melted
• 4 large eggs
• ¼ tsp salt
• 1/8 tsp pepper
• ½ cup shredded Colby-Jack cheese
• ½ cup chopped peppers and onions
• Prepared salsa optional

Heat oven to 350°F.

Coat 12 muffin cups with no-stick cooking spray. 
Mix the crushed cereal and butter in a medium bowl. 
Divide crumb mixture evenly among muffin cups. Lightly press crumb mixture against bottom and up the sides of the cups.

Whisk eggs, milk, salt, and pepper in another bowl until blended. 
Add cheese, peppers, and onions and mix well. 
Spoon egg mixture into muffin cups. 
Bake for 13 to 14 minutes or until centers are just set.

Cool in pan on wire rack 5 minutes. Loosen eggs bites from sides of muffin cups with a thin knife. Remove from cups. Serve with salsa, if desired.

Credit: Kellogg’s Healthy Beginnings

Back to Top

Fruit Parfait

• ½ cup vanilla yogurt
• 1 cup blueberries or strawberries
• ½ cup of crunchy WIC cereal

Spoon yogurt into a glass, top with fruit and cereal. 
Servings: 1

Back to Top

Spicy Bean Burgers

• 2 ¼ cups crisp rice cereal
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 egg, slightly beaten
• 2 Tbsp water
• 2 tsp chili powder
• ¼ tsp salt
• 1/3 cup onion or bell pepper, finely chopped
• 2 tsp vegetable oil

Crush ¾ cup of the cereal into fine crumbs. Set aside. 
Combine the remaining 1 ½ cups of cereal, beans, egg, water, chili powder, and salt. 
Use a potato masher to coarsely mash the mixture. 
Stir in the onion or bell peppers. 
Measure out 4 portions using a ½ measuring cup. 
Shape each portion into a ½-inch-thick patty.
Coat with crushed cereal. 
Cook patties in a large nonstick skillet coated with nonstick cooking spray over medium-high heat for 6 to 10 minutes or until golden brown, turning once and adding oil to the skillet when needed. 
Serve hot with picante sauce or salsa, if desired. 
Servings: 4

Credit: Kellogg’s Healthy Beginnings

Back to Top

Pumpkin Spice Bites

• 4 packets of instant oatmeal
• ½ cup peanut butter
• ½ cup pumpkin puree
• ¼ cup honey
• 1 tsp vanilla extract
• 1 ½ tsp cinnamon

Mix 1 ½ cups oats, peanut butter, pumpkin, honey, vanilla, and cinnamon in a medium bowl. Stir to combine well. The mixture will be soft but not too sticky. If too sticky, add up to half a cup more oats. 
Scoop large spoonfuls into your hand and roll into balls. 
Store in a closed container in the refrigerator for up to a week. 
Credit: Bless This Mess Please

Back to Top

Baked Mozzarella Sticks

• 2 cups cornflakes or crisp rice cereal
• 1 cup flour
• Salt and pepper
• Optional seasonings: garlic salt and oregano
• 2 large eggs, beaten
• 4 sticks mozzarella string cheese

Heat oven to 400°F.

Coat a baking sheet with no-stick cooking spray or line with parchment paper. 
Pour the cereal into a bag. If using cornflakes, crush into fine crumbs. 
Set the bag aside. 
Pour flour into a bowl and add salt and pepper, or other seasonings. 
Place eggs in a separate bowl.

Cut the string cheese in half. 
Dip each cheese piece in the flour to coat, shake off the excess, roll in the eggs, and then place in the bag of cereal crumbs and shake to coat. Repeat dipping in the egg and cereal mixture to double coat completely. 
Place the sticks on the baking sheet.

Bake until the cheese is soft, and sticks are lightly browned, 5 to 7 minutes.

Serve with spaghetti or pizza sauce, if desired.

Serves: 4

Back to Top

Veggie Corn Fritters

• 1 cup carrots, shredded (about 1 - 1 ½ carrots)
• 1 cup zucchini, shredded
• 1 cup shredded potatoes
• ½ cup thinly sliced onion
• 2 Tbsp parsley, chopped
• 2 cups corn flakes, crushed to 1 cup
• 2 eggs
• 1 tsp salt
• ¼ tsp black pepper
• 1 Tbsp oil

Combine all the ingredients except the oil together in a bowl. 
Form Form vegetable mixture into small flat patties. 
Heat 1 Tbsp oil in a skillet. Cook patties on both sides over medium heat for about 8 minutes. 

Refrigerate leftovers.

Serve with spaghetti or pizza sauce, if desired.

Servings: 14 patties

Credit: Foodhero.org

Back to Top

Sweet Cinnamon O’s Bars

• ½ cup chunky peanut butter
• 1/3 cup honey
• 1 tsp cinnamon
• 3 cups O cereal, like Cheerios

Line an 8 x 8-inch pan with plastic wrap so the edges are hanging well over the side of the pan.

Combine the peanut butter, honey, and cinnamon in a medium saucepan and cook over medium heat. Stir frequently using a wooden spoon until the mixture begins to bubble (2-3 minutes). Remove from the heat.

Mix in the cereal; stir lightly until well combined.

Pour the mixture into the prepared pan, spreading out the mixture with the spoon.

Wrap the extra edges of the plastic wrap over the top of the mixture, pressing down lightly until it sticks.

Refrigerate for 2 hours before serving.

Store in the refrigerator for up to 5 days.

Serves: 12

Credit: Massachusetts WIC and Chop Chop Magazine.

Back to Top