Two Cereals We Love

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Opening the paper today and seeing Marian Burros's article on "alternative cereals," cereal was already on the brain. Not more than five minutes had passed since finishing a nice bowl of Fiddler's Green Farm Penobscot Porridge 4-Grain Cereal.

During our ten days away, we ate oatmeal and prunes every morning. Every. Single. Morning. And we liked it.

So just like last time when we went on this retreat, we returned with a hankering for hot cereal. Goodbye croissants, hello steaming wheat, corn, rye and rice. Spotted at Gourmet Garage last night, nestled way high up on a shelf not meant for shoppers under 5'7", we zoned in on this wholesome-looking brown sack of grains, awaiting our stove-top. Topped with raisins and a dash of yogurt, breakfast today was bliss.

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Another curious cereal (and the love-affair with this goes further back than one day) is Ezekiel 4:9 Sprouted Grain Cereal. Apparently, in the Holy Scriptures, a very culinary Ezekiel declares "Take also unto thee Wheat and Barley and Beans and Lentils and Millet and Spelt and put them in one vessel and make bread of it," meaning it makes a complete protein. A 1/2 cup serving delivers an impressive 8 grams of protein. And without a single crystal of refined sugar or preservatives, this is stuff to feel good about.

But okay, yadda yadda yadda, if you read the article in the Times, apparently "alternative cereals" taste like cardboard. Not this stuff. Anyone a fan of Grape Nuts? These are grape nuts, but without the tooth-cracking texture. Still crunchy, but not offensively so.

So, what are you eating for breakfast?

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

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