Last week, I had the honor of hosting 7 friends for a Kellogg's Mom's Breakfast Club breakfast.

it was a beautiful Friday morning, and people came to my house after school drop-offs to enjoy some coffee and talk about breakfast routines, breakfast choices, and, yes, cereal.

We had a great conference call with Kellogg's, they gave us information, and answered questions. Everyone agreed that mornings can be hectic, especially during the week, and cereal can play a role in making sure everyone gets a nutritious breakfast in, even when they have to rush off.

It was interesting to have the conversation about breakfast and morning routines with moms, especially those with teenagers since it can be hard to get them properly fed in the mornings.

Participants were very surprised to learn that cereal provides a small proportion (only 5%) of the average child’s daily intake of sugar, and the Kellogg's brand has several low in sugar cereals such as Kashi.

Many of the cereals, even the "kid" ones, are lower in sugar than you might think. Many people said that their families enjoy snacking on dry cereal, and that it's not just for breakfast.

We had a coffee cake made with Rice Krispies, and I thought I'd share the recipe with you. (I made Strawberry-Lemon coffee cake, and it turned out great):

Blackberry Lemon Coffee Cake

Preparation Time: 25 minutes
Total Time: 1 hour 20 minutes
Servings: 8

Ingredients:

3 cups Rice Krispies® (crushed to 3/4 cup)
1 1/2 cups all purpose flour
3/4 cup sugar
1/2 cup margarine or butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1egg
3/4 cup buttermilk
1 teaspoon grated lemon peel
1/2 cup seedless, blackberry spreadable fruit

Directions
1. In large mixing bowl, stir together KELLOGG'S RICE KRISPIES cereal, flour and
sugar. Using pastry blender, cut in margarine. Remove 1/2 cup mixture and set
aside for topping. To remaining mixture, stir in baking powder, soda and salt.

2. Beat together egg, buttermilk and lemon peel. Add to cereal mixture, stirring
only until combined. Spread 2/3 batter evenly over bottom of 9 x 1 1/2-inch
round cake pan coated with cooking spray. Evenly spread fruit over batter to 1/2
inch of pan. Dot with remaining dough and carefully spread over fruit. (All of
fruit will not be covered) Sprinkle top completely with reserved topping
mixture.

3. Bake at 350° F about 40 minutes or until wooden pick inserted in center comes
out clean. Cool 15 minutes. Cut into wedges to serve.

Want to know more about cereal and a good breakfast? Check out Kellogg's Love Your Cereal.

This event was part of a paid campaign, and I'm proud to be working with The Motherhood and Kellogg’s. Kellogg’s supplied some cereal, small participant gifts, informational brochures and a stipend to cover other breakfast expenses.