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A cereal is any grass cultivated for its edible grain (botanically, a type of fruit called a caryopsis), which is composed of an endosperm, a germ, and a bran. Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop[1] and are therefore staple crops. They include rice, wheat, rye, oats, barley, millet, and maize. Edible grains from other plant families, such as buckwheat, quinoa, and chia, are referred to as pseudocereals.

In their unprocessed whole grain form, cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. When processed by the removal of the bran and germ, the remaining endosperm is mostly carbohydrate. In some developing countries, cereals constitute a majority of daily sustenance. In developed countries, cereal consumption is moderate and varied but still substantial, primarily in the form of refined and processed grains.[2] Because of the dietary importance of cereals, the cereal trade is often at the heart of the food trade, with many cereals sold as commodities.

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Wheat, barley, rye, oats and flaxseeds were all domesticated in the Fertile Crescent during the early Neolithic. Early Neolithic villages show evidence of the development of processing grain. The Levant is the ancient home of the ancestors of wheat, barley and peas, in which many of these villages were based. The world's oldest cereal grains, dating back 19,000 years, were discovered at the Ohalo II site near Israel's Sea of Galilee, where researchers found charred remnants of wild wheat and barley.[4] There is evidence of the cultivation of cereals in Syria approximately 9,000 years ago.

The first cereal grains were domesticated by early primitive humans.[8] About 8,000 years ago, they were domesticated by ancient farming communities in the Fertile Crescent region. Emmer wheat, einkorn wheat, and barley were three of the so-called Neolithic founder crops in the development of agriculture. Around the same time, millets and kinds of rice were starting to become domesticated in East Asia. Sorghum and millets were also being domesticated in sub-Saharan West Africa, which were both used primarily as feed for livestock.[9]

During the second half of the 20th century there was a significant increase in the production of high-yield cereal crops worldwide, especially wheat and rice, due to an initiative known as the Green Revolution.[23] The strategies developed by the Green Revolution focused on fending off starvation and increasing yield-per-plant, and were very successful in raising overall yields of cereal grains, but did not give sufficient relevance to nutritional quality.[24] These modern high-yield cereal crops tend to have low quality proteins, with essential amino acid deficiencies, are high in carbohydrates, and lack balanced essential fatty acids, vitamins, minerals and other quality factors.[24] So-called ancient grains and heirloom varieties have seen an increase in popularity with the "organic" movements of the early 21st century, but there is a tradeoff in yield-per-plant, putting pressure on resource-poor areas as food crops are replaced with cash crops.[25]

Some cereals are deficient in the essential amino acid lysine. That is why many vegetarian cultures, in order to get a balanced diet, combine their diet of cereal grains with legumes. Many legumes, however, are deficient in the essential amino acid methionine, which grains contain. Thus, a combination of legumes with grains forms a well-balanced diet for vegetarians. Common examples of such combinations are dal (lentils) with rice by South Indians and Bengalis, dal with wheat in Pakistan and North India, beans with maize tortillas, tofu with rice, and peanut butter with wholegrain wheat bread (as sandwiches) in several other cultures, including the Americas.[30] The amount of crude protein measured in grains is expressed as grain crude protein concentration.[31]

The warm-season cereals are grown in tropical lowlands year-round and in temperate climates during the frost-free season. Rice is commonly grown in flooded fields, though some strains are grown on dry land. Other warm climate cereals, such as sorghum, are adapted to arid conditions.

Cool-season cereals are well-adapted to temperate climates. Most varieties of a particular species are either winter or spring types. Winter varieties are sown in the autumn, germinate and grow vegetatively, then become dormant during winter. They resume growing in the springtime and mature in late spring or early summer. This cultivation system makes optimal use of water and frees the land for another crop early in the growing season.[33]

The greatest constraints on yield are cereal diseases, especially rusts (mostly the Puccinia spp.) and powdery mildews.[35] Fusarium Head Blight (FHB) caused by Fusarium graminearum is also significant on a wide variety of cereals.[36]

Once the cereal plants have grown their seeds, they have completed their life cycle. The plants die, become brown, and dry. As soon as the parent plants and their seed kernels are reasonably dry, harvest can begin.[33]

In developed countries, cereal crops are almost universally machine-harvested, typically using a combine harvester, which cuts, threshes, and winnows the grain during a single pass across the field.[37] In developing countries, a variety of harvesting methods are in use, depending on the cost of labor, from combines to hand tools such as the scythe or grain cradle.

Maize, wheat, and rice together accounted for 89% of all cereal production worldwide in 2012, and 43% of the global supply of food energy in 2009,[50] while the production of oats and rye have drastically fallen from their 1960s levels.[46]

cereal is a header-only C++11 serialization library. cereal takes arbitrarydata types and reversibly turns them into different representations, such ascompact binary encodings, XML, or JSON. cereal was designed to be fast,light-weight, and easy to extend - it has no external dependencies and can beeasily bundled with other code or used standalone.

Serialization support for pretty much every type in the standard library comes out of the box with cereal. cereal also fully supports inheritance and polymorphism. Since cereal was written to be a minimal, fast library, it does not perform the same level of object tracking as other serialization libraries such as Boost. As a consequence of this raw pointers and references are not supported, however smart pointers (things like std::shared_ptr and std::unique_ptr) are no problem.

cereal uses features new to C++11 and requires a fairly compliant C++ compiler to work properly. cereal officially supports g++ 4.7.3, clang++ 3.3, and MSVC 2013 (or newer). It may work on older versions or other compilers such as ICC, but there is no emphasis on supporting them. cereal works under both libstdc++ and libc++ when compiling with g++ or clang++.

cereal comes with excellent standard library support as well as binary, XML, and JSON serializers. If you need something else, cereal was written to be easily extensible for adding custom serialization archives or types.

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I used a large round piping tip to stamp out my circles. I also added dried cranberries and cherries and pecans and marcona almonds but feel free to change those up based on what you have on hand. The only thing you really need to pay attention to is making sure the cookies and meringues are really good and dry before taking them out of the oven, that will help this cereal keep for a while and not get smelly when you bag it up and gift it to the person you forgot to give a gift to.

Although I highly recommend soaking the cereal overnight, you can of course cook it from raw the morning you are eating it. In both cases however, rinse the cereal under cool running water before cooking. I use a very fine mesh sieve for this, as the chia and amaranth seeds will fall through large holes.

The below batch recipe is a good starting amount, and will make 18-19 portions if you go with cup / 50g servings. I find this amount is perfect for me once I add in fruit, some nuts or seeds and superfoods, but if your calories needs are higher, go for 1/3 or 1/2 cup servings. If you want to double, triple or quadruple the batch amount, feel free to do so. I just recommend making this amount first and testing it to make sure you really like it, then you can make it your go-to cereal.

I wanted to thank you for this recipe and for your gentle and knowledgable reminder about whole grains. I have been eating versions of this cereal (sometimes I add teff which is very good!) a few days a week for the last year. It is delicious, leaves me feeling like I canticle my day and I believe it has been beneficial to my health over all. You are very good at what you do.

I have a silly question! Is this the same cereal you mentioned making for your child? If not, can you please share that recipe or at least the ingredients? Also, I just found your blog yesterday and I am in LOVE!

Hello! Thanks for permanent inspiration of healthy-tasty-deli eating!

I love this super cereal and I just wanted to share that I am making in savoury as well as a porridge or risotto and its fantastic!!!

Absolut in love with your book! Its my favourite present for birthdays at the moment!!!

xx happy saturday!

Carolina

Hot cereal in the morning is so satisfying, and savory-style is my favorite! I love to cook the porridge with chopped kale and garlic powder, then top it with fresh tomatoes and pesto. Bleu cheese is also a decadent add.

your blog is very interesting and also beautiful, congrats!!

I have a question regarding buckwheat. I live in Buenos Aires, Argentina, and here we only can get black buckwheat, which is the version of the cereal with the husk outside. How we can eat it? Is it possible? 2351a5e196