2 Classic Everyday Bakes



Makes 20



For the cookies:

3 ripe bananas 

2½ cups (248g) Kellogg’sTM Crunchy Granola with a Hint of Cinnamon 

5 tbsp peanut butter 


For the filling:

½ cup dark chocolate, melted 

½ cup strawberry jam



  1. Preheat the oven to 180°C and line a baking tray with baking paper. 

  2. In a medium mixing bowl, mash the bananas until smooth and lump-free. Add the Kellogg’sTM Crunchy Granola with a Hint of Cinnamon and the peanut butter. Stir with a spoon until combined. 

  3. Spoon tablespoon-sized balls of cookie dough onto the baking paper.

  4. Use your thumb or the back of a small measuring spoon and press into the middle of the cookie dough to create an indent. Chefs Tip: *Spray the back of the spoon with grease-spray to ensure that the batter does not stick.

  5. Bake the cookies in the oven for 15-20 minutes until golden.  

  6. Place the cookies on a cooling rack and allow to cool, about 5 minutes. The cookies will crisp up slightly as they cool. 


For the filling:

  1. Once cooled, fill half of the cookies with the melted dark chocolate and the other half with strawberry jam until all of the cookies are filled. Serve the cookies on a plate with a glass of milk and ENJOY! *Chef’s Tip: Store the cookies in an airtight container for up to a week!



Makes 12 muffins



1¾ cups cake flour

1 tsp baking powder

½ tsp bicarbonate of soda

½ cup oil

¾ cup light brown sugar

2 eggs

½ cup full cream plain yoghurt

1 cup finely grated carrots

1¾ cups Kellogg’s™ Crunchy Granola With A Hint of Cinnamon

1 tub (230g) cream cheese, softened

¼ cup icing sugar

3 tsp milk



  1. Preheat the oven to 200°C and grease a 12-hole muffin tray.

  2. In a large mixing bowl, sieve together the flour, baking powder and bicarbonate of soda.

  3. In another mixing bowl, whisk together the oil and sugar. Add the eggs, one at a time until fully incorporated.

  4. Fold the dry ingredients into the wet ingredients until just combined.

  5. Carefully fold in the yoghurt, grated carrots and 1 cup of Kellogg’s™ Crunchy Granola With A Hint of Cinnamon.

  6. Add a heaped spoonful of the batter into each muffin tin cup.

  7. Whisk together the cream cheese and icing sugar using a fork. Spoon a heaped teaspoon of the cream cheese mixture into the centre of the carrot cake batter and top with more batter, filling the cups ¾ full.

  8. Sprinkle the remaining granola over each muffin and bake for about 15 minutes.

  9. Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely.

  10. Prepare a glaze by stirring about 3 teaspoons of milk into the remaining cream cheese mixture to achieve a runny consistency. Garnish with a drizzle of the cream cheese glaze.

  11. Serve for breakfast and ENJOY!