• Cook with Steph

NHS Rainbow Fruit Skewers & Fruity Oat Bars

Updated: Jun 9, 2020

A big thank you everyone for making Saturday morning Cook Alongs so much fun...and thank you the NHS for everything you are doing we are just so grateful. ❤️🧡💛💚💙💜

NHS Rainbow Fruit Skewers 

We made colourful rainbow skewers in support of the NHS. You can make them using whatever fruit is left over in your fruit bowl. A great way to get children to eat fruit and practice their knife skills. Bananas apples, oranges, grapes, strawberries, pears, peaches, mango, nectarines can all be used. Dip bananas, pear and apples in a little lemon juice to prevent browning.

Fruity Oat Bars

You can use any dried fruits for these delicious fruity oat bars, great for using up what's left over in your cupboards. Dried raisins, sultanas, cranberries, pineapple, apple, and blueberries can all be used – I’m still using up my mixed fruit Christmas cake mix!!! You can also throw in a handful of chocolate chips instead of the seeds. I’ve made them nut free, but you can throw in a handful of chopped nuts too.

Fruit Skewers

Makes 8

What you need:

  • 8 raspberries

  • 8 strawberries

  • 8 tangerine/orange segments or mango chunks

  • 8 pineapple chunks (use fresh or canned)

  • 2 kiwi fruit or 8 green grapes

  • 8 red grapes

  • 16 blueberries

  • a little lemon juice if you are using apples bananas

What to do:

Thread the fruit onto 8 wooden skewers in the colours of the rainbow.

We did a raspberry followed by a strawberry, an orange/tangerine segment, a chunk of pineapple, a slice of kiwi, a grape and a couple of blue berries.

Fruity Oat Bars

Makes about 12 bars

What you need:

  • 2 tbsp honey

  • 80g butter or margarine

  • 80g brown sugar

  • 1/2 tsp salt

  • 150g porridge oats

  • 50g dried apricots, chopped

  • 25g dried fruit (cranberries, blueberries, sultanas, raisins, any dried fruit can be used)

  • 50g mixed seeds, pumpkin, sunflower and sesame (you can use any combination) or chocolate chips

  • 25g desiccated coconut (optional)

What to do:

  1. Preheat the oven to 200C, fan 180C, gas 4.

  2. Line a 20 x 20 cm square baking tin with baking parchment.

  3. Place the honey, butter and brown sugar in a saucepan. Stir over a low heat until the butter has melted, and the mixture looks syrupy. Remove from the heat and add salt and all of the dry ingredients. Mix really well until everything is coated with the syrupy mixture.

  4. Spoon into the tin and press down with a fork, spatula or a potato masher works really well.

  5. Place in the oven and cook for 15-20 mins until golden.

  6. Allow to cool in the tin. Mark out bars or squares when it is still warm with a knife.

Cook with Steph Top Tips

  • Have everything weighed out before you start

  • Preheat the oven to 200C, fan 180C, gas 4

  • Bake on the middle shelf of the oven, remembering to use the shorter cooking time for more chewy flapjacks and the longer time if you prefer them crisper. The flapjacks will firm up and crisp as they cool.

  • Weigh the butter, honey and sugar straight into the saucepan saves on the washing up.

  • Use up left over dried fruit in your cupboards.

  • Muesli also works really well.

  • Remember to use you bridge and claw grips when slicing fruit.

  • Dip bananas, pear and apples in a little lemon juice to prevent browning.


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