We have a blood sugar problem in my house. And the biggest outcome of it? HANGER. Like my kids are typically well behaved (as am I . . . ). But oh man! When hanger strikes (anger + hunger = HANGER) it’s like the world is going to come to an end. We They become raging beasts. The other morning my well intentioned, but just occasionally moronic husband made the ill informed decision of giving Quinn sugary cereal for breakfast . . . and nothing else. Like cereal that should really be housed in the ice cream aisle of the grocery store as a sundae topping, not hanging out there like it deserves to be part of the most important meal of the day. The result? We saw the rage of the hangry beast about an hour later. I’m constantly on the lookout for good fulfilling breakfasts for my kids. And since they are kids who shy away from scrambled eggs, I sometimes need to get creative. So I was so excited to try Nature Valley Muesli. I soaked it in buttermilk and used it to make this amazing and delicious Muesli Pumpkin Bread. It is full of the delicious flavors of the Toasted Oats Muesli, plus delicious spices and pumpkin! It’s so perfect for fall, and bound to keep my kiddos full for a while. Nature Valley Muesli is a breakfast option that you can feel great about. It is also totally diverse. Put it on yogurt, eat it cold with milk, or make it warm like oatmeal. Be sure to head over to Nature Valley to grab a coupon for it and follow Nature Valley on Twitter and Facebook for more great recipes using it! Recipe adapted from here. This is a sponsored conversation written by me on behalf of Nature Valley . The opinions and text are all mine.
