We’re not big cereal eaters at home, but we do occasionally buy a box of our favourite, Mesa Sunrise by Nature’s Path. These wholegrain flakes made from corn, quinoa, buckwheat, amaranth and flaxseed are pretty pricey, and they’re definitely a glucose spike-inducing breakfast, but they do offer more nutritional diversity than many other similar products. By the time we get near the end of the box, however, there’s usually a bunch of stale and/or crushed cereal at the bottom, which we sometimes revive by putting them in the residual heat of the oven to make them crisp again, or, for a real treat, we use them to make cornflake chicken, fried or baked, depending on how we feel.
