A patent for "Flaked Cereals and Process of Preparing Same" was filed on May 31, 1895, and issued on April 14, 1896, to John Harvey Kellogg as Patent No. 558,393. Significantly, the patent applied to a variety of types of grains, not just to wheat. John Harvey Kellogg was the only person named on the patent. [7] Will later insisted that he, not Ella, had worked with John, and repeatedly asserted that he should have received more credit than he was given for the discovery of the flaked cereal. [4] [8] Granola is a common breakfast food that’s made from oats, nuts, seeds, oil, and a sweetener like brown sugar or maple syrup. It’s usually baked until crispy and may feature dried fruit as well. Cereal grains such as wheat and barley contain gluten, so non-gluten eaters need to find suitable alternatives. Nieto, Phillip (July 5, 2022). "Are corn flakes good for you? The history of the popular Kelloggs' breakfast cereal". Fox News. Archived from the original on April 4, 2023 . Retrieved April 4, 2023. Since this granola is relatively low in carbs while containing protein and fiber, it’s a good choice for people with diabetes and people following a keto diet. However, the serving size — like other granolas — is small, just 1/3 of a cup (35 grams).

To help you stay full for longer, try to choose a cereal with at least 3 grams of fiber and 4 grams of protein per 1-cup serving. Sugar and alternative sweeteners Kellogg’s Bran Flakes are a popular UK cereal, but they are not gluten-free. Bran flakes are predominantly made from wholewheat, wheat bran, wholewheat flour, and barley malt extract. Chocolate: feel free to use any dairy-free chocolate of your choice. Depending on your taste, dark and vegan milk chocolate both work really well for this recipe.

Is Granola Gluten Free?

Oatmeal is a classic hot breakfast cereal that’s rich in important nutrients, including protein, B vitamins, and several essential minerals ( 20, 21).

Sugar-frosted cornflakes are high in sugar and low in fibre as well as usually coming with added salt. Sugar-frosted flakes are usually nutritionally similar to other sweetened cereals like chocolate rice cereals, or honey-nut coated cereals.Swapping to an unsweetened equivalent, like cornflakes or puffed rice, would be a good first step and add a serving of fruit for one of your five- a-day plus some added sweetness. No added sugar muesli contains a mixture of grains, fruit and nuts and the combination will differ between brands and varieties so the amount of oat beta glucans will be more variable than porridge, which is made only of oats. The dried fruit that is added should provide all the additional sweetness you need and will also count towards your five a day but choose a muesli with no added sugar and be aware that many fruit and nut mueslis (especially tropical fruit versions) contain sweetened dried fruit, which means they have sugar added even if it isn’t listed separately on the ingredients. Banana chips are another popular muesli ingredient that will contain added sugars and saturated fats. The breakfast 'flake' most commonly associated with corn flakes was invented by Dr John Harvey Kellogg (founder of Kellogg's) in the 1890s, and it was intended as a health food made specifically for patients of a 'health resort'. Granola with chocolate has all the same issues that regular granola has, in that it's high in fat and sugar, but with added chocolate - so even more fat and more sugar! Granola with chocolate is best enjoyed as an occasional treat. Davies, Glyn (April 23, 2009). "Putting the 'Ceiliog' in Corn Flakes". A view from Rural Wales. Glyn Davies (Welsh Member of Parliament). Archived from the original on May 21, 2014 . Retrieved May 21, 2014.Other zero-calorie sweeteners you may see include allulose, stevia, and monk fruit extract. These sweeteners are derived from natural sources and free of calories and sugar. That said, they are still highly processed. Granola contains several ingredients but is based on a foundation of rolled oats. Oats in their purest form are gluten free, but due to the way they are processed, the oats in most granola are contaminated with other gluten-containing grains.