Milwaukee Journal Sentinel

This fun recipe, inspired by one found at gringalicious.com, yields small cookie-like nuggets that can be eaten like cereal. Don’t expect a massive crunch or light puff, but they are tasty. Milk and cookies together in a bowl!

TALLGRASS KITCHEN:Homemade breakfast cereal a fun, if tedious, project

Recipe tested by Anna Thomas Bates

Makes about 6 cups

1 cup runny natural peanut butter

¾ cup sugar

¼ cup (½ stick) butter, melted

½ teaspoon salt

1 teaspoon vanilla extract

¾ teaspoon baking soda

½ cup cornmeal

1 ¼ cups oat flour (or finely ground old-fashioned rolled oats)

¼ cup rice flour

In a bowl, stir together the peanut butter, sugar and melted butter until smooth (if your peanut butter is thick, you may need to warm everything gently in a saucepan or in the microwave). Stir in salt, vanilla and baking soda. Add cornmeal, oat flour and rice flour and mix thoroughly. Dough will be stiff enough to roll.

Chill dough 15 to 30 minutes for easier rolling. But don’t let it chill much longer, as the dough will become too dry and crumbly to roll.

Preheat oven to 300 degrees.

Pinch off small bits of dough and roll them into balls, about the size of small marbles. Spread out on two baking sheets and bake in preheated oven 15 minutes, rotating pans once and gently shaking them to move the cereal around.

Let cool completely and enjoy with a bowl of milk.