Cold cereal as we know it was invented in the early 1900s by the Kellogg brothers of Battle Creek, Michigan. John Kellogg believed heavy breakfasts were bad for people and that they should eat only vegetables and grains. In those days a kind of cold cereal was made by making thin biscuits, baking them, crushing them, and then baking the crumbs again. The crumbs were so tough they had to be soaked overnight in order to be chewable the next day.
In most homes at that time, a porridge of oats or wheat was cooked all night and served warm for breakfast. Kellogg wanted a cereal that was ready to eat and could be kept in a box. His younger brother, Keith, worked with him to invent this new food. In 1894, the brothers made a mistake and left a batch of soaked wheat kernels out overnight. The next day, they discovered that when the damp wheat berries were pushed through rollers, each made a flake. They called it “Granose” and sold it as a health food.
Grains supply your body with carbohydrates, protein, iron, thiamine and niacin. The US Department of Agriculture recommends six to 11 servings of grain a day per person, depending on the age of the person. Cereals are a great way to get some of the servings you need from the grain group. Bread, pasta, muffins, tortillas and hamburger buns are also made from grains. Rice, oats and barley are whole grains that can be eaten as hot breakfast cereals or added to soups and other dishes. The grain most widely grown in Oklahoma is hard winter wheat. Hard wheats are best for making breads that keep for a long time. Soft wheats are used more often in pastries. Oklahoma is the number two producer of winter wheat out of all the 42 other states that grow it. Other grains grown in Oklahoma are oats, barley, corn, sorghum and rye.
Oklahoma Ag in the Classroom is a program of the Oklahoma Cooperative Extension Service, Oklahoma Department of Agriculture, Food and Forestry and the Oklahoma State Department of Education