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Common hot cereals in parts of Canada include oatmeal, Cream of Wheat (and Cream of Rice) and Red River cereal. These hot cereals are typically served with maple syrup or brown sugar and milk or cream. Yogurt is also added to Red River cereal. Many Canadians also enjoy cereals similar to those in the United States market.
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 ...
Oatmeal – also known as white oats, is ground oat groats (i.e., grains, as in oat-meal, cf. cornmeal, peasemeal, etc.), or a porridge made from oats (also called oatmeal cereal or stirabout). Oatmeal can also be ground oats, steel-cut oats, crushed oats, or rolled oats.
Oatmeal: This hot cereal is a cardiologist favorite. It contains fiber, vitamins and minerals, and studies associate it with lowering cholesterol and helping with weight control, according to the ...
For a healthier way to begin your day, opt for cereals high in protein and fiber and low in sugar and sodium -- Cheerios, Kix and Special K cereals will leave you feeling energized throughout the day.
Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oats, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm (which is the usual product of milling). Groats can also be produced from pseudocereal seeds such as ...
"A one-cup serving of oatmeal cooked in water provides 4 grams of fiber." However, many other foods pack more fiber than oatmeal—and they taste great, too. Here are 10 foods that have more fiber ...
Granola is a food consisting of rolled oats, nuts, seeds, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until crisp, toasted and golden brown. The mixture is stirred while baking to avoid burning and to maintain a loose breakfast cereal consistency.