Breakfast cereal

Breakfast cereal is a grain-based food served as a breakfast meal, often with milk or another liquid. It may be ready-to-eat or cooked before serving.

Oats: Oats are cereal grains eaten whole, rolled, or ground and used in porridge and other foods. They are the basis of familiar cooked cereals such as oatmeal.
Granula: Granula was a nineteenth-century baked grain cereal developed by James Caleb Jackson. It was an early commercial ancestor of modern ready-to-eat cereal.
Ready-to-eat cereal: Ready-to-eat cereal is processed cereal that can be eaten without further cooking. It is the main packaged form designed for a quick breakfast.
Toast: Toast is sliced bread browned by exposure to heat. It is another grain-based breakfast staple, but it is served as bread rather than cereal.
Corn flakes: Corn flakes are thin, toasted flakes made from processed maize. They show how a grain becomes a ready-to-eat flaked cereal.
James Caleb Jackson: James Caleb Jackson was an American health reformer who developed the cereal Granula. His 1860s grain product helped establish cereal as a packaged breakfast food.
Breakfast porridge: Breakfast porridge is a grain dish cooked in water or milk and served as a morning meal. It represents the cooked alternative to ready-to-eat cereal.
Eggs as food: Eggs are nutrient-rich foods commonly cooked and served as part of a meal. They offer a savory, protein-rich breakfast alternative to grain-based cereal.
Extrusion cooking: Extrusion cooking forces a moistened food mixture through a shaped opening under heat and pressure. It forms many puffed, shaped, and textured ready-to-eat cereals.
John Harvey Kellogg: John Harvey Kellogg was an American physician and health reformer associated with the development of flaked cereals. His work helped popularize ready-to-eat cereal in sanitariums and homes.

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