Breakfast is my favorite meal of the day, hands down. I’m convinced that a great breakfast is the perfect start to a great day. As much as I love it, though, I don’t always have a ton of time to spend in the kitchen on busy mornings, especially on hectic school and work days. I’m always on the look out for ways to make breakfast fun and special, but also quick and easy. Not a simple task, but thankfully, Quaker® Real Medleys® Yogurt Cups fit the bill.

By simply adding cold milk, the dry ingredients transform into a tasty yogurt treat! It’s a bit of breakfast magic, and who doesn’t need that? The fact that they are a delicious blend of yogurt and multigrain granola with real fruit and crunchy nuts makes my family’s taste buds happy. That they are satisfying with 25 grams of whole grains and 10 grams of protein with 1/2 cup of cold skim milk makes the mom in me happy.

Flavors include: Strawberry Almond, Apple Cinnamon, and Raspberry Pecan.

My husband opted for the Strawberry Almond, and my daughter wanted to try the Apple Cinnamon. It was really convenient – we simply added cold milk & stirred. (Note: The milk must be cold. It won’t work with warm milk.) This is the first shelf-stable convergence of granola, fruit and yogurt – all in a single serve cup! I’ve seen nothing like this before.

When I asked them to describe it after a few bites and I heard, “Crunchy.” “Cool.” and “Yum!”

You will find this product in either the cold or ready-to-eat cereal aisles. I picked up ours on a recent school supply run to Walmart. If you are headed to your Walmart, you may be able to check out a demo of this fun product. Find the list of demos here.

I also find that making items ahead of time can streamline the morning rush, so I whipped up some chocolate chip muffins, which were a sweet treat to go with the yogurt cups.

Chocolate Chip Muffin Recipe

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1/2 teaspoon salt

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 cup (1 stick)unsalted butter, melted and cooled

2/3 cup firmly packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup whole or lowfat milk (I used 2%)

1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper lines or coat with cooking spray.

2. Combine the flour, baking powder, and salt in a medium mixing bowl. Combine the granulated sugar and cinnamon in a small bowl.

3. Whisk together the cooled melted butter, brown sugar, eggs, vanilla, and milk in a lare mixing bowl.  With a wooden spoon, stir in the flower mixture until just combined. Then add chocolate chips.

4. Fill each muffin cup approximately 3/4 full. Sprinkle cinnamon sugar mixture on top (approximately a teaspoon).

5. Bake the muffins until they are golden and toothpick inserted into the center comes out clean, 22-25 minutes.

6. Allow muffins to cool in pan for 5 minutes, then complete cooling on a wire rack.

These muffins are not only so good, they freeze well and will last for around a month.

(Recipe adapted from Mom’s Big Book of Baking by Lauren Chattman)

Download the Blippar app from your Apple or Android store to scan your package and receive information tutorials on Quaker® Real Medleys® Yogurt Cups. Be sure to check out more delicious recipes with Quaker Real Medleys Yogurt Cups at QuakerLove.com. I’d love to hear your favorite!

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