Homemade cereal bars packed with healthy goodness and the chocolatey crunch of Milo® are perfect for a mid-morning snack for the kids.
- Preparation Time
- 15 min
- Cooking Time
- 15 min
- Cooling Time
- Skill Level
- Serving Size
- 4 tsp canola oil
- 2 tbsp honey
- 2 tbsp agave syrup
- 1 egg
- 1 handful Milo®
- 60 g almonds
- 2 large glasses, cereals, here it is a mixture of puffed rice, oatmeal, sunflower seeds and sesame.
- 20 dried cranberries
- In a bowl, beat the egg as an omelette, then… With a blender, reduce the Milo® into powder and then add the agave syrup and honey.
- In another bowl, mix the crushed almonds, cranberries, the puffed rice, and the other grains.
- Add to the cereals the mixture of Milo® honey and agave and mix with a wooden spatula.
- If the mixture is too sticky, add oatmeal; if it is very dry, add honey and stir the mixture.
- It should become a beautiful chocolate colour.
- Pour the mixture in a baking tray lined with baking paper and pack it well with the bottom of a glass.
- Bake for 10 to 15 minutes at 200°C, but be sure to keep an eye on the cooking time.
- Once ready, take the preparation out of the oven, cut it into bars and enjoy!
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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 are committed to continuously improve the nutritional profile of our cereals. . Achieving consistency in 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 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.