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Originating in Europe as porridge, and later a popular dish among early settlers in the United States, hot cereals have been a mainstay for thousands of years. The most popular hot cereal is oatmeal, but as other types of grains are becoming better known, a wider variety of hot cereals is becoming available.
Nearly any grain can be cooked into hot cereal. Look for grits, meal, bran, germ, groats, flakes, and other forms.
Cooking procedures and times vary slightly according to the type of grain, and whether it is a regular or instant variety. Prepare hot cereal with milk or water, and follow the directions on the package. Add dried fruit, chopped walnuts, or crushed flaxseeds to hot cereal, or top cooked cereal with fresh fruit. Combine several varieties of grain for maximum flavor and nutrition. Although best known as a breakfast food, hot cereal can be enjoyed in the afternoon or evening, too.
Hot cereal (plain oatmeal, regular and quick), 1
cup (234g)
Calories: 145
Protein: 6.0g
Carbohydrate: 25g
Total Fat: 2.3g
Fiber: 4.0g
*Good source of: Thiamine (0.26mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Health benefits and
concerns for cereals
Many health benefits and concerns associated with this food are applicable to other cereals.
Read about health benefits and concerns for cereals
for a full description.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires July 2004.