Breakfast Cereal

Sunday, January 07, 2007


Don't laugh. This is as good, and light, as any other puffed grain cereal. (I usually eat two bowls.) Use plain popcorn and really overfill the bowl because it loses a lot of volume when you pour on the milk.

17 comments:

Anonymous said...

Mmm. I've done something similar with kettle corn.

rebecca said...

I picked up the habit from my grandparents of eating cold, cooked rice (they use white, I use brown) with milk on it (and a little sugar if you want). It's great.

It's also cheaper (and uses way less packaging!) than commercial breakfast cereal, and you know exactly what you're eating, with no random preservatives.

Lately, I've been thinking of expanding to other grains - say, hulled barley. Anyone out there have any suggestions?

Catherine said...

wild! I love popcorn, so why not!

Anonymous said...

... once on the food network it said popcorn WAS the oldest breakfast cereal, and it was only commercialized because they weren't allowed to market popcorn in that way? Something to that effect.

I also do the rice trick. I actually made a huge batch for burritos yesterday and well ... I've been eating quite a bit of rice.

Anonymous said...

Well, Oatmeal isn't too original, but if you get the whole(?) oats instead of the mashed up normal Quaker oats style stuff, it's a ton better.

I don't know if the stuff I like is actually whole, but there's definately more of it there than in the normal stuff.

sra said...

Totally new idea to me!

Pepper said...

Kettle corn...perfect.

Rebecca, I like rice with tea...barley might be a bit chewy. Let us know. I like leftover bulgur, warmed up with a little maple syrup and milk too.

In one of the Laura Ingalls Wilder books, they ate popcorn with milk...not for breakfast though. I'd forgotten about it til I was trying to figure out how to use leftover popcorn...

Michele said...

What a COOL idea! I bet t his would be especially good with Crunch -n- Munch :)

Anonymous said...

In Farmer Boy, the book about Almanzo.

I just discovered your blog, and I'm enjoying it very much. Keep writing!

Sally Parrott Ashbrook said...

Yes! I remember the Laura Ingalls Wilder book, too. The book discussed how she could have a full glass of milk and yet fit a lot of popcorn into it gradually without the glass spilling.

julia said...

We used to have this on sunday nights while watching the Wonderful World of Disney. Popcorn and milk, or, if we were very good, popcorn and hot chocolate!

Mimi said...

Wasn't it one of the Kelloggs who promoted the idea of popcorn in the morning?

At any rate, it's a great way to use it up.

I used to like it with tuna salad. Sounds weird, but it was good.

Anonymous said...

I probably wouldn't have thought of it but I can definitely see it working...

Anonymous said...

Rebecca said: "Lately, I've been thinking of expanding to other grains - say, hulled barley. Anyone out there have any suggestions?"

Yup. For breakfast (often eaten anywhere between 0800-1200), I eat the same thing, every day: 1/8C or 1/4C each of: rolled oats, rolled rye, ground flaxseed, oat bran, and wheat bran, and 1 small/medium apple, diced (I prefer Granny Smith. YMMV). I put the ingredients into a large bowl, add water to 1/2" above the contents, and microwave for 6-8 minutes. When it's done, I fold-in a heaping tablespoon of fresh-ground peanut butter, and let it sit for a few minutes.

WRT hulled barley: I love my crockpot! 1C hulled barley, 1/2C spelt, and 1/2C oat groats, plus 6C water.

If it's going to be for my evening meal, I'll add 2lbs of chicken gizzards, along with coarsely chopped onions, sliced garlic (lots), and whatever other spices strike my fancy. Cover, set on "Low", and go to work; I return to a home smelling like I belong there.

If it's going to be for breakfast, I generally go sweet, rather than savory -- raisins, dried cranberries, chopped dried apricots, etc., together with chopped walnuts, cinnamon, and nutmeg. Again, cover, set on "Low", and off to dreamland. I'll add some Half 'n Half when I sit down to eat, to cool it some (and in my coffee, too).

Low glycemic index, low glycemic load... both crockpot versions are tasty, and dinner can be vegan w/o losing flavor. The breakfast is especially healthy and flavorful, the combination of soluble and insoluble bran, together with the ground flaxseed really knock-down LDL cholesterol and triglycerides, while raising HDL cholesterol, and you'd be surprised just how filling 1/8C of each ingredient can be! Yeah, it keeps me as regular as a Swiss watch, too.

Caroline said...

When I was about 8 years old, I took a course at the public museum about American pioneers. One day, this is what we ate for a snack. They said it was what children got back in the early days in the colonies as treat! Way to bring it into the 21st century...

Sally Parrott Ashbrook said...

It's February! Come back and post some more now. :)

Hope your move went well.

Pepper said...

Hey Sally, nice to be missed. I should be posting within the week.