Sticky Bun Fun Bento Box 

Directions

Pancake Apple Sticky Buns

Apples

1. Coat diced apples in cinnamon.
2. In a skillet sauté coated apples in 3 tablespoons water over medium-low heat. 
3. Cook until apples are tender and water has evaporated (approx. 7 - 10 minutes). Set aside.

Sticky Topping  

1. In a small saucepan combine granulated sugar, lemon juice and 2 teaspoon water, stir just until combined.
2. Gentle boil over medium heat until sugar is golden brown.
3. Swirl pot occasionally during this stage/ do not stir (approx. 5 - 7 minutes).
4. Remove caramelized sugar from heat and carefully stir in cooked apples. 

Coating 

1. Preheat oven to 375°F (190°C). Lightly spray muffin pans (11 spaces). Do not use paper liners.
2. Brush each cup with melted butter and sprinkle with optional brown sugar. Set aside. 

Pancake Buns 

1. In a large bowl combine Kinnikinnick Pancake and Waffle Mix and cinnamon.
2. Using a pastry cutter or butter knife cut butter into dry blend (mixture should resemble pea size lumps).
3. Make a well in the centre of  dry mixture.
4. Slightly whisk milk and egg together.
5. Pour into well and fold in dry mixture to combine.
6. Mix until fully incorporated. Set aside. 

Assembly 

1. Place 1 heaping tablespoon of Apple Sticky Topping in the base of each buttered cup.
2. Top with a scoop of Pancake Bun batter. Do not spread.  
3. Bake in preheated oven for 22- 24 minutes.  
4. Remove from oven and let rest for 5 minutes.
5. Carefully invert pan onto tray.
6. Pancake Apple Sticky Buns should release (use a small offset spatula to carefully loosen any Pancake Apple Sticky Buns that stick).
7. Use a spoon to scoop out any remaining topping out of muffin pan. Carefully spread on top of Pancake Apple Sticky Buns.
8. Serve apple side up.
9. Drizzle with optional Lemon Icing Drizzle (recipe in Tips). Serve warm or cold. 
10. Pancake Apple Sticky Buns can be frozen for up to 3 months. Keep on hand to add for a quick breakfast or lunch idea. 
    Yields 11 buns

Cereal Breakfast Bars 

1. Preheat oven 350°F (176°C). Line a 8" square pan with tin foil and lightly spray with non-stick cooking spray.
2. In a large bowl combine cereal, Kinnikinnck Graham Crumbs, dried fruit and seeds. Mix until combined. Set aside.
3. In a medium pot bring butter, vanilla and maple syrup to a boil over medium heat stirring occasionally. Reduce heat to medium-low and continue to boil for 5 minutes (do not stir).
4. Remove from heat and carefully (mixture is extremely hot) pour over cereal mixture. Mix until combined. Press into prepared 8 x 8 pan.
5. Bake in preheated oven for 15 minutes.
6. Remove from oven and let cool for 30 minutes at room temperature.
7. Place in refrigerator to cool and set overnight.
8. Cut into desired size bars and wrap individually.
9. Store bars in an airtight container at room temperature for 1 week or freeze for up to 3 months.
10. Remaining crumbs or broken pieces can be used for granola on top of ice cream or yogurt. 

Yields 12 bars

Assembly of Bento Box 

1. Place 3 Pancake Apple Sticky Buns in bento box. 
2. Add yogurt and mixed berries to bento box. 
3. Add 1 Breakfast Cereal Bar. 
4. Enjoy and have fun with your bento box design!