Recipes: Cereal delights

Kellogg’s share their recipes for tea loaf, fruit crumble, peanut butter cookies and bircher muesli using their cereals, granolas and mueslis

Apple and Cranberry Bircher Muesli Pots (pictured above)

Bircher muesli was invented by a Swiss physician at the turn of the twentieth century as a way of boosting his patient's raw fruit and vegetable intake, and remains a wholesome way to fuel your morning. This recipe can be served in jars to take with you to work for a convenient nutritious breakfast when you're in a hurry.

Prep time: 5 mins
Cook time: none
Serves 2

Ingredients
90g Kellogg's Quinoa apple, cranberry and chia muesli,
1 eating apple, washed and cored
75ml cranberry juice
6 tbsp fat free Greek yogurt
Honey to taste

Method
1. Coarsely grate the apple and place in a medium bowl.
2. Add the muesli, juice, yoghurt and mix well. If liked add a little honey to taste.
3. Divide the mixture between 2 jars with screw top lids and chilli for at least 2 hours, or preferably overnight. Serve straight from the jar.

Cinnamon and Apricot Muesli Tea Loaf

This moist fruit loaf is perfect for elevenses or afternoon tea, or a refreshing change from toast with breakfast. Once made this loaf actually improves with time, becoming increasingly moist, and will keep for a week.

Prep time: 10 mins + soaking time
Cook time: 1 hour
Serves 12

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Ingredients
125g ready to eat apricots
125g raisins
1 Earl Grey teabag
1 tsp ground cinnamon
Zest and Juice of 1 medium orange
100g light soft brown sugar
250g self-raising flour
100g Kellogg's Puffed Spelt, Pumpkin & Sunflower seeds muesli
1 large egg, beaten

Method
1. Lightly oil and base line a 1 litre loaf tin
2. Use a pair of scissors to snip the apricots into small pieces into a large bowl
3. Add the raisins, tea bag, cinnamon and pour over 250ml boiling water from the kettle. Add the oranges zest and juice, give it all a good stir and leave until cold.
4. Preheat the oven to 180oC/Gas Mark 4 Fan 160oC.
5. Sift the flour over the soaked fruits, add the sugar, muesli and beaten egg and give it a good mix.
6. Spoon into the prepared tin and bake for about 1 hour or until risen and golden on top - a skewer inserted into the centre should come out clean. Allow to cool for 5 mins in the tin, before transferring to a wire rack to cool completely.

Pear and Blueberry Crumble

This crumble is so simple to make and unlike traditional crumbles it only needs baking for five minutes, making it a great mid-week treat or dinner party dessert. The Granola blend adds a range of textures and flavours to the topping, complementing the sweet softness of the fruit filling.

Prep time: 5mins
Cook time: 10 mins
Serves 4

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Ingredients
3 fresh pears
250g fresh blueberries
6 tbsp. agave syrup
150g Kellogg's Rye Chia Seeds, sultana & pumpkin seed granola
Greek yogurt to serve

Method
1. Preheat the oven to 180oC/Fan 160oC/ Gas Mark 6.
2. Peel and dice the pears and place them in a small pan with the agave syrup. Cover and bring to the boil, simmer for 3 mins until almost tender.
3. Add the blueberries and cook for a further 2 mins until the berries are just soft and the juices have begun to run.
4. Remove from the heat and divide the fruit between 4 heatproof ramekin dishes or 1 medium ovenproof dish. Divide the granola between the dishes, packing it down lightly.
5. Bake in the oven for 5 mins until piping hot. Serve hot or cold with Greek yogurt.

Peanut Butter and Granola Cookies

These cookies combine granola and peanut butter for a rich, moreish cookie that's beautifully gooey.

Prep time: 10mins
Cook time: 10-12mins
Makes 10

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Ingredients
150g wholemeal flour
1 tsp baking powder
1tsp ground cinnamon
75g Kellogg's Spelt, Cranberry, Sultana & Flax Seeds Granola + extra for sprinkling
50g butter
75g crunchy 100% peanut butter
6 tbsp maple syrup
1 tsp vanilla essence

Method
1. Preheat the oven to 180oC, fan 160oC, Gas Mark 4. Oil 2 large baking sheets.
2. Mix together the plain flour, baking powder, cinnamon and granola together in a large bowl. Break up any large clusters.
3. Heat the butter, peanut butter and maple syrup in a small pan. Do not allow the mixture to boil. Pour into the dry ingredients and mix well.
4. Divide the mixture into 10, then roll each lump into a ball and place them wall apart on the prepared baking sheets. Flatten each ball to make neat round biscuit and scatter over the extra granola.
5. Bake for 10-12 mins until golden at the edges. Cool on the tray for 5 mins, before transferring to a wire rack to cool completely.