- Preparation Time
- 10 min
- Cooking Time
- 20 min
- Cooling Time
- Skill Level
- Serving Size
- For CHEERIOS® rings
- 5 tbsp Wholegrain oat flour* (dry ingredient)
- 2 tbsp Wheat flour (dry ingredient)
- 0.5 tsp Baking powder (dry ingredient)
- 4.5 tbsp Water (wet ingredient)
- 1 tsp Oil (wet ingredient)
- 0.5 tsp Sugar (wet ingredient)
- 2 Pinches of salt (wet ingredient)
- Slurry for coating
- 1.5 tbsp Sugar
- 1 tbsp Boiling water
- 1 tsp Honey
- * If wholegrain oat flour is not available, make your own by milling rolled oats in a coffee grinder until it turns into flour
- Pre-heat the oven to 170°C.
- Sieve all dry ingredients into a mixing bowl.
- Combine wet ingredients together in a small cup, stir until sugar and salt completely dissolved.
- Add wet mix to the dry ingredients and stir with a spatula until no more lumps. Do not over mix. Rest the batter for 5 mins. Batter consistency after resting should be similar to peanut butter.
- Put the batter into a piping bag fitted with a plain nozzle, 3mm in diameter. Optionally, use a disposable piping bag and make a very small cut at the tip.
- Pipe rings the same size as CHEERIOS® onto a baking tray lined with non-stick paper.
- Bake at 170°C for 8-10 minutes.
- Allow to cool after baking.
- Mix sugar, honey and boiling water together until sugar is completely dissolved. Use immediately, or reheat in microwave for few seconds if cooled down.
- For every 50g of baked rings, drizzle ¾ teaspoon of the hot slurry. Mix quickly until the rings are uniformly coated.
- Spread the coated rings on a baking tray lined with a non-stick paper.
- Bake at 120°C for 8-10 minutes until crispy.
- Measuring spoons (1 tablespoon = 15mL, 1 teaspoon = 5mL)
- Small cups for slurry
- Mixing spatula
- Piping bag
- Piping nozzle 3mm diameter (optionally you can use a disposable piping bag and cut a very small opening at the tip)
- Baking tray
- Non-stick baking paper
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We've tried to answer as many of your questions as possible. You can search them all here:
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
A ‘whole’ grain has more nutrients than a ‘refined’ grain, because all parts of the grain are retained – kernel, bran, endosperm and germ – along with their fibre, vitamins, minerals and phytonutrients. But most of the bran and germ are removed when producing refined grains. Whole grains therefore contain more nutrients than refined grains.
The general name for proteins found in cereal grains such as wheat. It holds the food together, like a ‘glue’, and gives dough its elasticity.
Keep it simple: make grains the base of your diet and choose whole grains over refined grains wherever possible. U.S Dietary Guidelines recommend eating 3 servings (48g) a day. So, whenever you look for breakfast cereals, bread, pasta, rice or flour to cook at home, look for the word “whole”, ideally among the first ingredients in the list.
We'd love to hear your comments about Nestlé cereals, so please let us know what you think, we always appreciate hearing from you.