Cookbook:Breakfast Cereal

Breakfast Cereal

Cookbook | Recipes | Ingredients

Breakfast cereal, sometimes simply called cereal or cold cereal, is a processed and typically ready-to-eat food derived from cereal grains.

Characteristics edit

Cereal products are typically based on grains like oats, rice, corn, barley, wheat, and more. They are typically supplemented with additional vitamins and minerals,[1] and they may incorporate additional flavorings and sweeteners. The final product is typically dried and crunchy.

Varieties edit

Modern breakfast cereals tend to fall into one of the following categories.[1] They may also consist of a blend thereof:

  • Flaked: cereal grains that are broken down, cooked, and shaped into flakes
  • Puffed: cooked cereal grains that are expanded using a pressurized chamber
  • Shredded: cereal grains that are cooked, extruded into strands, and dried
  • Granular: formed from cereal grain flour made into a dough, baked, and ground
  • Extruded dough: made from grains cooked into a dough, extruded into shapes, and dried
  • Granola: Usually rolled oats, sweetened and mixed with nuts and dried fruits[2]

Use edit

Breakfast cereal is usually eaten for breakfast, often with milk or yogurt, and sometimes sweetened or supplemented with fruit and nuts. It may also be eaten for convenience or as a snack. Additionally, many recipes have emerged that use breakfast cereals as an ingredient, such as cookies and bars, breadings, and various snack mixes.[3][4]

Gallery edit

Recipes edit

References edit

  1. a b "Breakfast cereal | Description, History, & Types | Britannica". 2023-12-14. Retrieved 2024-01-12.
  2. "What is Granola?". The Spruce Eats. Retrieved 2024-01-12.
  3. "10 Creative Recipes That Start With Cereal". The Spruce Eats. Retrieved 2024-01-12.
  4. Nov. 24, Mark HagenUpdated:; 2023. "40 Ways to Use Cereal—Other Than Breakfast". Taste of Home. Retrieved 2024-01-12.{{cite web}}: CS1 maint: extra punctuation (link) CS1 maint: numeric names: authors list (link)