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4th November 2013

The very serious art of cereal eating

Cereal are not just for breakfast, it is a serious lifestyle decision.

It’s 10pm on a Sunday. Dinner was a good few hours ago, yet there is that little something missing. Only one solution really: a bowl of cereal. Friends of mine will know that cereal is a big part of my life, perhaps as it has kick-started my day since I could say the word ‘krispie’, perhaps because I am stupidly active and am constantly hungry. I find breakfast-skippers crazy – there’s nothing better after a nights sleep than a system reboot with a cup of tea in an oversized t-shirt.

I have always been one to stick by a steady routine, which starts at my favourite meal of the day: breakfast. This column may appear to give you excessive insight into my cereal habits, in which case I apologise. I hope however, it opens your eyes and gets you on your way to Sainos.

Cereal eating in the UK dates back to the early 1900’s when Force was first introduced as an alternative to the traditional, stodgy oatmeal. Packaged cereals were considered convenient and attracted advertising. Nowadays we are confronted with an entire aisle to choose from – something that would bring sweet happiness to William K. Kellogg. The modern day tooth has also been catered for: we now have a ‘chocorock’ and a ‘honey hoop’ trying to push my beloved Bran Flakes off the shelf. These cereals have over 50% sugar and aren’t so great if your looking for a healthy alternative.

Prices aren’t always on the cheap, but if you look out for the offers, 250g is priced around £1.50. This works out as about ten portions, and, well, you do the maths – it’s a cheap option. Go wild and buy a few packets, divulge into the variety, yolo.

I categorise cereals into two main groups: light and dark. This corresponds to primarily their grain shade, but also is important in ordering the bowl’s layers. For example, I would always mix (bottom up) the ‘dark’ Bran Flake with the ‘light’ Rice Krispie. This not only gives visual variety, but also a mix of textures when mixed with milk. Another favourite technique is the classic ‘Weetabix stock’: overdrowning Weetabix in milk to leave excess ‘stock’ in which to flavour the next selection.  Don’t judge me.

Cereal can be eaten at any time of day, in any bowl, and in any mood. A splash of milk never fails to refresh and keeps those bones good and strong. The good (or otherwise referred to as boring) cereals are full of fibre, so technically it’s a healthy pick. Cereal won’t break you bank, or let you down. Commit to your bowl (don’t leave it for an hour on the windowsill) and your bowl will commit to you.

So start your day the right way, and you won’t regret it. One tip though – save Apricot Wheats and Granola for those precious trips home in the holidays. Let’s not push the student budget now.

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