Best Way to Eat Cereal: 5 Classic Breakfast Cereals
Best Way to Eat Cereal. The unwritten rule of our food rituals for the majority of us is eating cereal in a bowl. They have that perfectly curved shape that makes it so simple to pick it up and plunge in, and they’re big enough to offer us as many spoonfuls as we want. However, you’ve surely heard of the band of rebels who consume their cereal in cups or, more shockingly, in plates.
While cups can occasionally work nicely (if you’re aiming for portion control, looking forward to drinking the lovely leftover milk without the loud slurping, or simply haven’t done the dishes yet), eating cereal in a dinner plate is quite the courageous option. We don’t advise it, but if you want to set yourself a morning challenge, skip the bowl and start hunting for your favorite cereals on a dinner plate. why not?
Time spent consuming
Before 10am or after 9.30pm (if you get peckish watching Newsnight). Eating breakfast cereal in the middle of the day is a sign that you are slacking off, much like frequenting a pub on weekday afternoons. It is the type of conduct one would anticipate from a student. Or a freelance journalist.
Best Way to Eat Cereal (Five classic breakfast cereals)
Cornflakes; Weetabix; porridge (made with a mixture of milk and water and served plain – a small amount of sugar is sufficient, and I’ve never had cold fruit with hot oats); bran flakes; your own muesli.
The latter is a hassle, but you could spend a lifetime searching for a commercial brand that contains the correct ratio of fruit, nuts, oats, etc. and excludes traumatic ingredients like freeze-dried raspberries (too much of a face-splittingly tart sensory assault in the morning) and (gip!) dried apricots.
Cereals that aren’t worth the clean-up effort
Wheat shreds. Is it beneficial to the heart? It’s like trying to wolf down a welcome mat.
“Wheats malted”. Instead of focusing on the Higgs-Boson, scientists should be attempting to solve a much larger mystery. Specifically, how much milk should be added to a serving of Shreddies? Too little is similar to chewing on bark. Too much paper mache results in a bowl of paper mache mulch. Surely the correct textural progression in a bowl of cereal is from a crunchy top layer to a smooth, milk-soaked base layer? Not such dreary slogging.
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Cereals that no one older than seven should consume.
Anything that makes milk taste like chocolate; Froot Loops / Cheerios (which appear excessively like dog treats); Golden Nuggets; Weetabix choc chip mini; Honey Nut Loops; Rice Krispies (it seems like a good idea, a snap, crackle, and pop portal back to your youth, but they don’t actually taste of anything, do they? It is a difficult lesson, but there is no going back); Curiously Cinnamon, if only for its insistent slogan “Crave Those Crazy Squares.” Weetos versus Alien Invaders chocolate toffee flavored snack. This is not a fabrication.
Surely, as adults, we can immediately disregard all modern, sugar-laden cereals of the frosted, honey-coated, chocolate-and-caramel-flavored varieties? It is not a dessert. Who desires breakfast flavors that are so unnaturally sweet? Moreover, have you seen the amount of sugar in those cereals? Kellogg’s cornflakes contain 8 grams per 100 grams, whereas Kellogg’s Crunchy Nut cornflakes contain 35 grams per 100 grams.
Over 15 grams of total sugar per 100 grams is deemed excessive by the NHS. Manufacturers consider 30 grams of cereal and 125 milliliters of semi-skimmed milk to be a “typical” serving size (which, for a growing child, is laughably small). Accordingly, a small bowl of Crunchy Nut would contain 17g of sugar, or just under one-fifth (18.8%) of a woman’s recommended daily sugar intake.
Two factors are essential if you are consuming a healthier cereal and topping it with (unrefined, Fairtrade) sugar. Cereal is not just a sugar delivery system. Distribution: This sugar should only be applied after the milk, so that it adheres to the moist top layer to form a crust. There are those who prefer the sugar to settle at the bottom of the bowl, where they can scoop it up with the last drop of milk. These individuals are peculiar. By painstakingly crushing Weetabix into milk, you can create a flat layer (there should be no more than a millimetre of surface milk; if necessary, drain the excess), onto which you can then evenly distribute sugar. It is the only viable option if you are serious about sugar distribution.
However, is sugar truly necessary? Currently, I top my bran flakes with a nut and fruit-based muesli mixture that I find more engaging. I began with Co-own Op’s brands – the, presumably freeze-dried, fruit has a nice, almost crystallized texture – but have since progressed to Dorset Cereals, specifically their berries and cherries (and could there be a clearer indication of my descent into middle-class degeneracy?). It’s a reasonable expense because I only use a few tablespoons per day. However, you are correct; I should be the first to the wall in the event of a revolution.
I should probably wean myself off this habit regardless. I believed I was being healthy, but it turns out that even wholegrain bran flakes contain a surprising amount of sugar (around 16g per 100g). They may be the tastiest of the processed breakfast flakes, but their muesli topping contains an enormous amount of sugar.
Like your football team or bank, the type of milk you consume is determined during childhood. Thereafter, it is impossible to make any changes. Decades of semi-skimmed milk have altered my palate to the point where double cream, much less Jersey gold, tastes like full fat. Nevertheless, it is incomparably superior to skim milk, which resembles the contents of a mop bucket in terms of flavor, consistency, and color.
On milk’s extreme periphery, there are products that, I think we can all agree, are inappropriate (raw milk is too intense, a waste here) or so inferior (UHT – why would you do that to yourself?) that they have no place in your breakfast bowl. Some of the bacteria that Cravendale’s ceramic filters eliminate must be beneficial, because the wine tastes subtly different; cleaner and less distinctive. If this is all you can get from the 24-hour gas station in an emergency, I strongly urge you to consume toast.
Please shake the bottle if you are using full-fat milk or gold to prepare my cereal. There is almost nothing more stomach-churning than receiving a bowl of cereal topped with globs of cream. It’s as if someone vomited on your breakfast.
Tea, a straightforward, rust-colored, tannin-rich tea. No Earl Grey or Rooibos nonsense, please. Or espresso The sweetness of the milk balances out the bitterness of the coffee. Fruit juice is acceptable as an aperitif, but a mouthful of cornflakes and a sip of Tropicana are accompanied by a resounding crash.
“Jesus! I do not need the Guardian to tell me what cereal bowl to use “you cry. But are you sure? A friend of mine used to eat cereal out of a large, shallow soup bowl. It was more of a maritime expedition than a breakfast. Cereal should never be served in a container with a large lip. Not something you can hold in your palm? That’s not a cereal bowl.
How do you consume your breakfast cereal?