Hello Foodies, here I am with yet another Guest blog post from a dear friend. I’m always in watchout for quick & healthy recipes made out of cereals and here the post is all about. It’s very kind of Miss Charlotte that she has shared one of her close to heart recipes with us to showcase on our platform. I would rather shut-up now on and let you enjoy her own writing instead; here you go:
This is one of my favourite breakfast snacks if I run in the morning, I can pre-make them and grab them on the go before I drop the little monster at nursery!
The Boys love these too so I tend to keep some on hand for emergency morning meltdowns and broken alarms!
You can combine any of your favourite cereals (see the ones I’ve tried below) into a handy compact breakfast solution!
Mum’s & Dad’s – this is a way to get a burst of energy to see you through the school run and off to work OR the joy of these is that you can have them at your desk if you missed breakfast altogether!
60g Cereal (I used cheerios this time)
110g Muscovado Sugar
110g Golden Syrup (watch out it’s very sticky!)
*Note: you can experiment with different cereals – multi-grain ones are best using this recipe – I’ve tried shreddies too but you have to break them up*
cocoa powder – These are very sweet already so can be a bit much – but if you want too add 10 – 20 g cocoa powder)
You can also add seeds, dried fruits or small nuts whichever your preference 🙂
Pre-heat the oven to 160 degrees
Using your hands (it’s easier but you can use a spoon if you prefer) mix together the oats, raisins and cereal
Put to one side and then add the butter, sugar and golden syrup to a saucepan and stir on a low heat
*Note: This requires a bit of patience because if the heat is too high you’ll burn the mixture*
Once it is melted together – it should look something like this…
Take it off the heat and add the oat mixture to it – mix together ensuring all of the oats mixture is covered in the syrup mixture – it should look a little like this…
Line a tin with greaseproof paper (I like to leave two sides too tall to pull it out the tin when it’s finished)
*Note: Here I’ve used a 9” square tin that’s 2” deep for a more traditional look but I’ve also previously used a Victoria sponge cake tin and a variety of sizes and thicknesses so use whatever you like)*
Spoon in the mixture and flatten down into all the corners (or not if it’s a circle tin but that’s getting pedantic)
Pop in the oven for 20 – 25 mins (mine were in for 25 I like mine crispier around the edges) or until golden
Take it out of the oven, let it cool completely and then cut into squares
*Note: if you take it out of the tin before it has cooled completely it won’t set and will start to separate – damn you golden syrup*
Grab them on the go!