Cheerio Apricot Oat Breakfast Ring Cake

No one on earth can deny the satisfactory feeling and childhood delight of a bowl of Cheerio’s cereal.

Crunchy, salty, and chock full of memories, we all have stories of indulging in giant bowls of oaty-os cereal.

I have to admit, as a child, the Os were NOT my favorite. While my sister relished in her Honey Nut Cheerio’s on an almost daily basis, I was more of a Mom’s Homemade Granola girl.

Yet, these days, a giant bowl, of not-so-sweet crunch, satisfies me to no end.

And, as a great source of fiber and added vitamins, this oatey delicious cereal of a sort (snack, rather than a meal for me), transforms (puréed) into powder into a delicious oatey breakfast ring cake-bread, with dried apricots and a touch of sweet. Enjoy!

Cheerio Apricot Oat Breakfast Ring Cake!

 

And remember, we have NO food rules! Coffee Cake? Breakfast Cake? Snack Bread? Dessert-ish treat? It’s all acceptable. You can even soak it in a bowl of milk and warm it for one of my favorite takes on sweet milk toast (swoon)! You’ll love it no matter what! Soak up the goodness of oats and apricots!

 

Cheerio!

 

cheer·i·o/ˌ CHirēˈō/exclamation

INFORMAL•BRITISH used as an expression of good wishes on parting; goodbye.

 

 

Cheerio Apricot Oat Breakfast Ring Cake

 

2 cups Cheerios cereal (Oat Os cereal), processed into a fine crumb
1 2/2 cups all-purpose flour
2 cups sugar
1 Tbs. baking powder
1 tsp. sea salt
2 cups dried apricots, chopped
6 large eggs
14 oz. sweetened condensed milk
1 cup butter, melted
1/2 cup whole milk
1 Tbs. vanilla extract

 

Preheat the oven to 350 degrees.

 

Liberally oil a Bundt cake pan with shortening or butter.

 

Mix together the Cheerio crumb, flour, sugar, baking powder, and sea salt.

Add the eggs, sweetened condensed milk, SALTED butter, milk, and vanilla. 

 

Fold together until smooth.

Fold in the dried apricots.

Add 1/4 – 1/2 cup extra milk or water, if the texture seems too dry.

 

Transfer the mixture to the oiled bundt cake pain.

 

Bake for 30-40 minutes, until golden brown on top.

 

Remove for several hours to cool and set.

 

Using a rubber spatula, release the baked sides of the pastry and invert onto a wide dinner or serving plate.

 

Slice and serve.

 

And, for an amazing breakfast recipe, douse in milk or cream, heat, and serve as sweet “milk toast,” or “milk cake,” 

 

Leftover cake, served and warmed in milk will always be a lifetime favorite – Thanks, MOM! 💖