What have you got — Cheerios Cranberry and Granola Magic Wands (dairy-free)


Now here’s a snack fit for a princess. Or your superstar.

Cheerios Cranberry and Granola Magic Stars [Dairy-Free] | EmmaEats

In our household, we are currently going through very large quantities of Cheerios. Boxes of them. Are Cheerios something that your little ones enjoy a lot? Katie loves handfuls them. Emma loves bowlfuls them. Dry or in milk — it’s all very well-received and quickly consumed.

This is why it is no surprise that a) Emma was flipping through a Cheerios cookbook; b) she came across a Cheerios snack she thought looked really good; and c) she did not hesitate in trying to eat them all when we made them on a whim for the first time that afternoon last fall.

Rather than stick with the standard Rice Krispies square-style snack made with Cheerios, we added a few tasty staples we often have in our pantry. And after chatting about Halloween costumes, we also styled them into something a little special. Perfect for helpful little hands or stashed as a surprise in little lunch boxes, they are still quick and easy to make but have a twist that’s sure to please.

Cheerios Cranberry and Granola Magic Wands

inspired by The Cheerios Cookbook
(makes 12-14 3″ stars plus lots of bits for sampling)

  • 3 tbsp unrefined coconut oil
  • 5 cups marshmallows (large or mini)
  • 6 cups Cheerios
  • 1 cup plain granola (with no dried fruit in it)
  • 1/2 cup dried cranberries
  • 1/4 cup sunflower seeds, roasted and (un)salted
  • 1/4 cup raw pumpkin seeds
  • a few tbsp gold shimmer sugar (optional)
  • 12-6″ lollipop sticks

Line a 9″x13″ rectangular pan with parchment paper. Set aside.

In a large saucepan, melt the marshmallows and coconut oil over medium heat. Remove the saucepan from heat when marshmallows and oil are melted and combined. Add cheerios, granola, cranberries and seeds. Mix well.

Press the mixture into the prepared pan and if using, sprinkle the gold shimmer sugar over top. Let it cool at room temperature for 15-20 minutes.

In the meantime, line a cookie sheet with parchment paper and set aside.

Once the mixture has cooled, lift the parchment paper with the Cheerios out of the pan and place it on to a flat, sturdy work surface. Using a 3″ star cookie cutter, cut 12-14 stars out of the Cheerios rectangle. With a gentle twisting motion, push a lollipop stick between two points of each star cutout. If needed, you can carefully reshape the star since the mixture should still be slightly malleable. Gently place each magic wand on to the parchment lined cookie sheet with the handle hanging over the lip of the cookie sheet. Once set, you can store them in an air tight container at room temperature for about one week.

Tips and Suggestions:

  • Instead of cooking this on the stovetop, it can be made in the microwave. Melt the coconut oil and marshmallows in a large microwaveable bowl for up to 3 minutes, stirring after each minute. Mix in the remaining ingredients and follow the rest of the directions as above.
  • Use any dried fruit combination that you desire. We use cranberries because Emma loves them but dried cherries would be fantastic too.

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5 comments

  1. Carol Loffelmann

    I love that you are using coconut oil in your recipes. Medium chain fatty acids are good for you.

    Carol

    Sent from my iPhone, which should explain the typos!

    • It’s been a great ingredient to use for friends and family with dairy sensitivities. And like you mentioned, there are some benefits to using it – it’s been interesting learning about them all!

  2. Pingback: The FBC 2014 Holiday Cookies & Bars Recipe Roundup Pt 2 | Food Bloggers of Canada

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