BREAKFAST REDEFINED

Ensuring that your kids get all the energy they need to get them through the day can be difficult, but with MILO® Energy Cereal it’s a breeze

When Nestlé invited a group of health-conscious moms to help us out from having to hide “spinach in yogurt and carrots in burger patties”, I was thrilled. What, a new food that children will love? I was sceptical. Healthy options that are kid-friendly are always a struggle, especially for me, a busy mom with two picky young eaters.

What is the best way to change perceptions? Bring us into the kitchen and get everyone to try out a secret breakfast recipe — high in fibre, iron and protein, and minimal sugar. I was expecting a fresh-produce pantry. Instead, we got wholewheat flour, some oil and cocoa powder, a small amount of sugar — yes, just one and a half teaspoons — and liquid malt extract, that distinctive MILO® flavour we all love.

The baking began, and I was still not sure about how this would turn into a nutritious breakfast. But it soon came to fruition as we whipped up little balls of cereal which we baked in the oven, with a trickle of slurry coating. MILO® cereal!

Each serving of Nestlé MILO® Energy Cereal contains the fibre of two slices of wholewheat bread, the iron of two cups of cooked spinach and less sugar than that in other breakfast options, like toast and jam or even a smoothie. Breakfast redefined.

Not just in terms of nutrition, but also in terms of taste.

The cereal has a delicious malty cocoa flavour and comes in a new spherical shape, for crunch, and — all-important for kids — colour-changing milk, without added junk. I knew my kids would love it. Serves 2-3

Dry mix:

75ml (5 tbsp) wholegrain wheat flour 15ml (1 tbsp) fine corn semolina

10ml (2 tsp) baking powder

5ml (1 tsp) cocoa powder

Wet mix:

45ml (3 tbsp) boiling water 10ml (2 tsp) cooking oil

5ml (1 tsp) sugar

Milo Coating:

15ml (1 tbsp) cocoa powder 15ml (1 tbsp) liquid malt extract 15ml (1 tbsp) sugar

5ml (1 tsp) skim milk powder 15ml (1 tbsp) boiling water 2.5ml (½ tsp) vanilla extract 2.5ml (½ tsp) cooking oil

Combine flour and semolina for dry mix into a mixing bowl. Sift the cocoa and baking powder together, add to the bowl and mix well. Set aside. Place oil and sugar or wet mix in a bowl. Add boiling water and mix. Pour hot mix into dry mix and stir with a spoon until it forms a lump. Don’t overmix.

Divide hot dough into three and roll each into a rope shape, about 8mm in diameter and cut into small pieces. Roll each cut piece into equal balls and place on sprayed baking tray. Bake in preheated oven at 160°C for around 15 minutes.

For the MILO coating, mix the cocoa powder, sugar and milk powder in a cup. Add vanilla essence, oil and boiling water. Mix well until there are no lumps. Drizzle a little coating on cooled cocoa balls and mix until well coated. Place on lined baking tray, dry in 120° C oven for 5 minutes or until dry.

Cool and serve.