Like every other 90s kid, my love for sugary cereals went hand in hand with my love for Lisa Frank, Tamagotchis, and Beanie Babies. While I was not allowed to have soda until I was older (only on special occasions) and genuinely enjoyed eating salad (as long as it was covered in ranch dressing) at the age of three, I was allowed to have a plethora of sugary cereals for breakfast before elementary school.
Does it sound like your 90s childhood too??
Oreo O's was one of my brother and my favorites. I mean, who doesn't want to eat an oreo with milk for breakfast? A few other favorites included Lucky Charms, Reese's Puffs, Captain Crunch, and SMORZ.
That is, until Oreo O's was banned (!!) in 2007 everywhere except South Korea.
Was I still eating Oreo O's in 2007? No. But that is besides the point!
I first saw the idea to make homemade cereal from Molly Yeh, aka the queen of food blogging. When I decided I wanted to try my own and make my all time childhood favorite, I googled it to make sure I knew what it looked like since it had been, well, like 15 years or something since I had last had it.
AND GUESS WHAT.
It's no longer banned!
I still haven't bought a box yet, since I am fully aware that an entire box of sugary cereal isn't the best thing to keep in my pantry. Instead, I spent about 4 hours making it from scratch! These were so much fun and tasted pretty close to the real thing. If you try it, make sure to tag me on instagram so I can see!!
Homemade Oreo O’s Cereal
makes about 3 cups
Ingredients
for the cereal
- 1/2 cup softened butter
- 1/2 cup sugar
- 1/4 tsp salt
- 1 large egg
- 1 cup flour
- 1/2 cup special dark cocoa powder
for the glaze
- 3/4 cup powdered sugar
- 1 - 2 tbl water
1 1/2 cups mini marshmallows
Directions
Preheat oven to 375°F.
Cream together butter, sugar, and salt until smooth. Add in the egg and mix until incorporated. Add in the flour and cocoa powder and mix until dough comes together. If dough is too wet, add 1/4 cup more flour.
Roll out dough between two sheets of parchment paper.
Punch out circles using the bottom of a large round piping tip, and then flip the piping tip over and use the smaller circle to punch out the middles. Repeat until you have punched out enough "O's" from the rolled out dough.
Transfer to a large lined baking sheet (you may need to use two). Bake for 6 - 7 min or until cookies feel dry on the surface. Let cool completely.
Mix together the powdered sugar and water until smooth. Drizzle atop the cereal cookies with a fork, until all of the cereal pieces have a thin line(s) of glaze. Let dry uncovered for at least 4 hours or preferably overnight.
Combine cookie cereal pieces with the marshmallows (should be about a 1:1 ratio, unless you would like less marshmallows!). Serve with cold milk and enjoy.
These should last for several days in a stored container on the counter.
