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This is a list of breakfast cereals. Many cereals are trademarked brands of large companies, such as Kellanova, WK Kellogg Co, General Mills, Malt-O-Meal, Nestlé, Quaker Oats and Post Consumer Brands, but similar equivalent products are often sold by other manufacturers and as store brands. This is a dynamic list and may never be able to satisfy particular standards for completeness. You can ...
Cinnamon roll – Sweet pastry [ 40][ 41] Buttered crumpet. Coffee cake. Dosa – served as a breakfast dish in India. Collops – Meat dish [ 42] Conecuh sausage, waffle-wrapped sausage on a stick invented in Alabama [ 4] Congee – Asian savoury rice porridge dish [ 43] Cottage cheese. Creamed eggs on toast [ 44]
The name is derived from "rye and Indian". [12] Rye bread: Leavened Europe: Made of various fractions of rye grain flour, color light to dark via flour used and if colors added, usually denser and higher fiber than many common breads, darker color, stronger flavor. Jewish rye bread is popular in Ashkenazi Jewish cuisine, and topped with caraway.
Wheaties. Year Introduced: 1924 The “Breakfast of Champions” was actually created by accident — at least according to company lore — a wheat bran mixture that spilled on a hot stove ...
The main article for this category is Cereal. Cereals are the edible seeds of any grasses, and other seeds of similar use or characteristics. See also: Category:Breakfast cereals and Category:Porridges.
Whole grain cereal: Look for the words “whole grain” in the ingredient list, and choose products high in dietary fiber with little added sugar, the Academy of Nutrition and Dietetics recommends.
Look for whole-grain oats, quinoa, sorghum, brown rice, amaranth, wheat, and millet. Aim for more than 3 grams of fiber: Fiber not only helps you stay full until lunch, but also keeps you regular ...
Breakfast cereal is a breakfast food made from processed cereal grains. It is traditionally eaten as part of breakfast, or a snack food , primarily in Western societies . Although warm cereals like oatmeal and grits have the longest history, ready-to-eat cold cereals appeared around the late 19th century and are most often served with dairy ...