Oreo O’s Cereal Bars

Oreo O's Cereal Bars Since I was a kid, I’ve always enjoyed twisting open a classic Oreo and eating the two sides individually, creme-side first. So, it’s really no secret that I’m a fan of most things Oreo (I don’t like all the limited edition flavors) and cookies ‘n’ creme. 

When it was announced early in the summer that Oreo O’s would be making their way to cereal aisles at Walmart stores, I think I gasped out loud. There’s a lot of nostalgia behind Oreo O’s for me, so the announcement felt even sweeter.

I immediately had a flashback to when I was in elementary school, to a time when my mother was out of town and my father was taking care of us. Busy as a bee, he would ship us off to my grandparents at 5am most mornings before heading to work, and then come get us later in the evenings after school and dinner. 
Oreo O's Cereal Bars / Box of Oreo O's
My dad took my brother and I to the grocery store one of those weekends, and we begged (DAD!DAD!DAD!!!) for a box of Oreo O’s. We’d seen the commercials on TV and wanted the cereal sooo badly. My dad who is generally against purchasing overpriced sugary cereals (mostly because they’re overpriced), said we could get one box. After a moment of shock, my brother and I were beaming as we walked out of the store. 

From that day forward, my brother and I snacked on Oreo O’s nonstop. We would sit in front of the tv with a bowl of Oreo O’s. We would have them as an afternoon snack. We would even wake up early in the morning just for Oreo O’s.

I think we only ever got the one box. Maybe my mother purchased another one after she had come home, but that’s doubtful.

And then, Oreo O’s were no longer available. For YEARS. Except they were available in South Korea, because they obviously know what’s up. 

But hey, now they’re back. And now that I’m an adult and I can do whatever I want, I can eat bowls and bowls of Oreo O’s whenever I want. 

Instead of eating a bowl Oreo O’s with some milk, I wanted to a little more creative. What better way to celebrate the return of one of the best cereals (in my opinion) than by turning them into sweet cereal bars?Oreo O's Cereal Bars

I’m swapping out crispy rice for Oreo O’s. And they’re really realllly easy to make. You can even make them in a microwave. 

Turns out these cereal bars are actually more addicting than Oreo O’s themselves, so it was pretty difficult to stop myself from eating the whole batch in one sitting…so beware :)

Here’s the recipe, Oreo O’s Fans!

Oreo O’s Cereal Bars


  • 4 tbsp unsalted butter
  • 10 oz mini marshmallows
  • 7 cups Oreo O's cereal
  • Cooking spray
  • Parchment paper


  1. Line a 9x12 baking dish with parchment paper or butter the dish.
  2. In a large saucepan over low-medium heat, melt the butter.
  3. Add the marshmallows and stir until they're melted.
  4. Mix in the cereal carefully so that you do not crush the cereal bits. Fold the cereal in until fully coated in marshmallow.
  5. Pour the mixture into the baking dish. Use a spatula sprayed with cooking spray to spread evenly. I actually used a small baking dish with parchment paper underneath to evenly spread out the cereal.
  6. Let cool and then cut into large squares.

Oreo O's Cereal Bars

Easy Peach Pie

Easy Peach Pie

Baking a pie can be really intimidating for a lot of people. Well, making pie dough is the intimidating part. 

Any TV cooking show, magazine, or cookbook that talks about making a pie crust from scratch is dead serious about how to make the crust the right way. There are very exact specifications on how much butter to add, what temperature to keep the dough, and what the consistency should be. One slightly wrong move and the whole this is completely ruined. 

Sound familiar? It’s enough to make my head spin.

Even though pie dough is not as difficult to make as some pastry chefs and pie-baking grandmothers make it out to be, it’s time-consuming and requires some effort. 

With the availability of ready made pie crust at most grocery stores these days, we really don’t have to focus on making the perfect pie crust. Instead, we can focus on making the pie itself. You know, the fun part of baking. 

The hardest part about this recipe is making sure the peaches you’re peeling don’t slip from your hands. Also, waiting for store-bought dough to thaw. That’s it. The rest of it is easy. 

Even though this easy recipe uses store-bought pie crust, the peaches are totally fresh. Fresh fruit makes a huge difference when it comes to taste in a pie, especially in something like a peach pie. Canned peaches just won’t taste the same as fresh peaches, so don’t even try it. 

This recipe is adapted from a New York Times recipe. Check it out! 

Easy Peach Pie Easy Peach Pie Easy Peach Pie Easy Peach Pie

Easy Peach Pie


  • 2 frozen pie crusts, thawed
  • 5 large ripe peaches, peeled and sliced, approximately 5 cups
  • 2 tablespoons lemon juice
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • Pinch of ground nutmeg


  1. Preheat the oven to 425F.
  2. Gently place one pie crust into a pie pan. Dust the pie crust with some flour to help keep it from getting soggy.
  3. In a large mixing bowl, add the peaches, lemon juice, granulated sugar, and flour. Mix together until the sugar and flour have dissolved into the mixture.
  4. Carefully pour the filling into the pie pan. If the fruit filling is has a lot of liquid, gently scoop out the fruit and some of the liquid into the pie pan. Too much liquid will make the pie too soggy.
  5. Sprinkle a pinch of nutmeg over the filling.
  6. This step is optional, but you can add a crust on top, using the second pie crust. I created a lattice crust with mine, but you can get creative and do something different.
  7. Bake the pie for about 15 minutes at 425. Then reduce the heat to 375 and continue cooking for another 30-45 minutes. Keep an eye on the pie, as you may have to increase the cooking time depending on your pie and your oven. Bake until the crust is flaky and golden brown.
  8. Slice and serve warm. Add a scoop of ice cream for a more decadent dessert.
  9. Cover and refrigerate for up to 3 days.

Easy Peach Pie

Easy Peach + Mozzarella Salad

Easy Peach and Mozzarella Salad

Earlier this summer when I went on an elimination diet, I was worried I would have to stop eating peaches (one of my favorite fruits, ever) forever. For a solid month, I had to go without peaches (or any stone fruit), never mind that July is essentially the peak month for these fruits.

It’s not fun trying to figure out if you can’t eat your favorite summer fruit, while everyone else is eating it happily. I got to watch family and friends savor the sweetest fruits of summer like peaches, nectarines, cherries, and watermelon while I had to stick to kiwis and a few other berries. In the grand scheme of things, it wasn’t a big deal, but at the time, it was one of the most annoying things to endure (ha, endure, I sound so dramatic).

After my elimination diet ended, I slowly started bringing eliminated foods back into my regular diet.

Guess what? I’m good with peaches! 

Since I went so long without peaches, I’m on a bit of a peach binge right now, making up for lost time. 

I’ve been eating them as snacks but also adding them to salads.

This easy peach + mozzarella salad only takes 5 minutes to put together, and it’s the perfect meal for hot days when you aren’t too hungry and you don’t want to be within ten feet of your stove/oven. You can always make more and serve as a side salad for multiple people, but I’m going to give you the recipe for one serving. 

Easy Peach and Mozzarella Salad Easy Peach and Mozzarella Salad Easy Peach and Mozzarella Salad Easy Peach and Mozzarella Salad Easy Peach and Mozzarella Salad Easy Peach and Mozzarella Salad

Easy Peach + Mozzarella Salad


  • 4 cups spinach, mixed greens, or arugula
  • 1 ripe yellow peach
  • 2 oz. mozzarella balls
  • 1/4 cup fresh basil, chopped
  • 2 tbsp balsamic reduction


  1. In a large bowl, add the greens of your choice.
  2. Cut the peach into slices and arrange in over the greens.
  3. Add mozzarella and basil over the peaches and greens.
  4. Drizzle with balsamic reduction. If you don't have any store-bought balsamic reduction, heat up 1/4 cup balsamic vinegar with 2 tbsp honey in a saucepan on the stove on medium heat for about 10-15 minutes until reduced.