#RAISIN BRAN CRUNCH ONLINE GROCERY SHOP SKIN#

Why is it that nobody raises an eyebrow when a candy company makes the plunge into the cereal aisle? Answer: Because with brands like Cocoa Puffs, Lucky Charms, and Frosted Flakes, cereal is already indistinguishable from candy. Eat a couple cups of this so-called health food and you’ve just wiped out 60 percent of your day’s saturated fat recommendation.Įat instead: Quaker Brown Sugar Oatmeal Squares (1 cup) 210 calories And to crisp it, Quaker relies on coconut oil, which is comprised almost entirely of saturated fatty acids. Add that to the raisins and you’ve got the same amount of sugar in one cup of this stuff as you’ll find in an entire Snicker’s bar. Sure it boasts a commendable fiber count, but in order to transform it from whole oats to granola, Quaker packs this stuff with a candy bar’s worth of sugar in the forms of brown sugar and honey. Granola is one of the world’s most misguided “health” foods. Stick to basic wheat flakes and add your own, unadulterated fruit.Įat instead: Kellogg’s All-Bran Complete Wheat Flakes (1 cup) with a tablespoon of raisins 145 calories If you want the real deal, you have to make it yourself. Add that to the three forms of sugar in the flakes - corn syrup, HFCS, and invert sugar - and you’ve got a serious sugar buzz in the making. These raisins, as you can see, are all wearing little sparkly jackets of sugar. Unfortunately, that’s not what’s really happening. The concept here is terrific: Whole grain flakes sweetened with real fruit. With one swap like that every day, you’ll shed about 4 pounds over the course of a year.Įat instead: General Mills Cookie Crisp (1 cup) 135 calories Make the swap to Cookie Crisp and you cut 40 calories off each bowl. Chex is high in calories by any standard. But here’s the thing: Even as a dessert cereal, this isn’t your best option. As a start to the day, this bowl earns a nutritional F minus. It brings out the flavor.You know when it’s OK to eat chocolate-flavored cereal? At dessert - not breakfast. It takes so little time, there’s no reason to skip this step. Anytime I add pecans to a recipe, I toast them first in the microwave.

PECANS: This is also an optional ingredient.

Dried cranberries or cherries would be delicious.

RAISINS: The cereal has a few raisins, but I like even more raisins.

I haven’t tried them, but I suspect any cereal sold in flakes is a candidate for these cookies.

RAISIN BRAN CRUNCH CEREAL: Cornflakes or regular Raisin Bran cereal are acceptable substitutes.

FLOUR: As long as it’s all-purpose flour, it can be bleached or unbleached.

Try sprinkling them on yogurt or ice cream for an out-of-this-world treat! Pin Break up the cookies and toss them into a blender or food processor. You can save them if you leave them in too long, and they turn hard when they cool. As soon as they turn golden brown around the edges, remove them from the oven. The result will be a soft but chewy cookie. Wait until the next day when the flavors settle in and get comfy.

You know, soft on the inside, crispy on the outside. When these cookies are hot, they have the texture of a scone.

#RAISIN BRAN CRUNCH ONLINE GROCERY SHOP SKIN#

Since I already eat enough carrots to turn my skin orange, I replaced the carrots with Raisin Bran Crunch. They pleasantly surprised me as they reminded me of my all-time favorites- Ranger Cookies. I made carrot cookies from Dorie Greenspan’s Baking cookbook a few weeks ago. As an Amazon Associate, I earn from qualifying purchases.

Raisin bran crunch online grocery shop