Ready-to-eat breakfast cereals have historically been made from modern grains defined in this case as wheat, corn, rice, oats and barley. We are interested in ideas and recipes for ready-to-eat breakfast cereals that are free from any variants, hybrids or heirlooms of these modern grains.

We are interested in cereals that are eaten with cold milk (e.g. corn flakes) as well as those that are cooked and consumed warm (e.g. oatmeal) made from ingredients such as nuts, seeds, legumes, ancient grains, or other non-modern grain ingredients. This modern grain-free breakfast cereal would typically be consumed in the morning but could also be consumed at other eating occasions, should be shelf-stable and found in the breakfast aisle of the grocery store.