Perfect for lunchboxes or as an anytime snack, our cereal bars are fruity and crunchy-licious. And this simple, all-in-one method is easy-peasy – so even your little ones can have a go!
- Preparation Time
- 15 min
- Cooking Time
- 25 min
- Cooling Time
- Skill Level
- Serving Size
- 140 g Multigrain Cheerios whole
- 150 g self-raising flour
- 2 tsp baking powder
- 85 g dried cherry and berry mix
- 2 tbsp muscovado sugar
- 1 medium dessert apple, cored and chopped small
- 150 ml semi-skimmed milk ( 1/4 pint)
- 1 medium egg, beaten
- 3 tbsp light olive oil or sunflower oil
- Icing sugar for dusting (optional)
- Preheat the oven to 200°C/Fan 180°C/400°F/gas mark 6.
- Line a 20cm x 25cm tin with baking parchment.
- Place 100g of the CHEERIOS in a mixing bowl along with the flour, baking powder, cherry and berry mix, sugar and apple and stir together until well combined
- Add the milk, egg and oil and briefly mix again.
- Spoon into the prepared tin and spread evenly. Sprinkle over the remaining CHEERIOS and lightly press them into the mixture.
- Bake for 25 minutes until golden and just firm. Leave to cool for a few minutes then lift out onto a cooling rack to cool completely.
- Lightly dust with icing sugar and use a large knife cut into 10 bars.
- Try to mix up the colours to make pretty coloured flowers.
- You can use chopped pear in place of the apple. Dried cranberries and raisins also work well in this recipe.
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- IN PERSON
For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
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.
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.