From a leisurely meal of eggs and bacon to the convenience of a granola bar or yogurt parfait, breakfast foods come in an array of options to suit every taste and lifestyle. While the word “breakfast,” meaning “to break one’s fast in the morning,” dates back to the 15th century, some of our favorite morning dishes date back thousands of years. In fact, researchers believe the earliest variations of pancakes and porridges were first eaten as far back as the Stone Age. But while some popular breakfast foods have evolved and endured, others that were once considered staples of the typical American kitchen have faded into nostalgic obscurity. Here are five foods that were once considered popular breakfast dishes.
The first cold breakfast cereal, Granula was developed in 1863 in Dansville, New York, by James Caleb Jackson, a nutritionist who ran a health spa. Jackson believed that illnesses originated in the digestive system and that committing to a healthy diet could help cure sickness. He formulated Granula by baking graham flour into hard cakes and then crumbling the cakes and baking them a second time. The crumbled bits were then so hard that they had to be soaked overnight in milk to make the cereal edible. Dr. Jackson’s crunchy breakfast cereal was soon copied by inventor John Harvey Kellogg, who later invented corn flakes, who used a combination of cornmeal, oatmeal, and wheat flour to make his own version of Granula, which he called Granola — but only after Jackson sued him for using the Granula name.