Kellogg’s Australia says “Double The Goodness” is inspiring breakfast loving Australians about easy ways to boost nutrition at breakfast by adding cereal to their favourite yoghurt, and follows research that found almost 40 per cent of yoghurt buyers in Australia mix cereal in with their yoghurt.
To help demonstrate the benefits of adding whole grains and fibre of cereal to yoghurt, Allen and Milbourne are launching a series of video recipes inspired by a range of Kellogg’s cereals.
The recipes span quick, on the run breakfast or snack options including an All-Bran honey, oat, banana, and blueberry smoothie; and an on trend breakfast jar with blueberry compote, cinnamon yoghurt, and Special K Fruit & Nut Medley.
Following their success in the MasterChef series, Allen has joined Sydney restaurant, Three Blue Ducks, while Milbourne left his teaching career and started his own cooking show, Ben’s Menu.
Dr Michelle Celander, senior nutrition and regulatory affairs manager, Kellogg Australia and New Zealand, says breakfast is an important window of nutrition opportunity because if skipped, we generally don’t make up the nutrients later in the day.
“With almost four out of 10 adults skipping breakfast daily, this is a meal that needs to be tasty and interesting to ensure its part of everyone’s daily routine,” Celander said.
“By including cereal and ideally some fresh fruit with your yoghurt, you can double the nutritional benefits, adding all the good things you can’t get from yoghurt alone, such as fibre and whole grains.”
Consumers are invited to post their favourite combinations on Instagram, or preferred social channel, using #doublethegoodness.