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  2. 17 Easy No-Added-Sugar Breakfast Recipes - AOL

    www.aol.com/17-easy-no-added-sugar-120000051.html

    For a no-added-sugar breakfast, be sure to use unsweetened shredded wheat cereal. Read the label and opt for brands that contain 0 grams of added sugar. View Recipe

  3. 21 Healthy Breakfast Recipes in 15 Minutes - AOL

    www.aol.com/21-healthy-breakfast-recipes-15...

    Wheat berries, a nutty-tasting whole grain with a pleasantly chewy texture, are the base of this hearty breakfast bowl recipe. The fiber-rich grain freezes very well, so cook up a batch to stash ...

  4. Golden Raisin Oat Bran Muffins Recipe - AOL

    www.aol.com/food/recipes/golden-raisin-oat-bran...

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  5. Nutri-Grain - Wikipedia

    en.wikipedia.org/wiki/Nutri-Grain

    The breakfast cereal in its original "block and hole" shape was introduced in Australia in 1976, and later in 1981 consisting of flakes without added sugar. [1] There were four varieties initially (rye, corn, barley, and wheat); later these were reduced to corn and wheat, and finally the corn line was completely discontinued.

  6. Porridge - Wikipedia

    en.wikipedia.org/wiki/Porridge

    Sour cream porridge, a Norwegian porridge of wheat flour in cooked sour cream with a very smooth and slightly runny texture. It is served with sugar, cinnamon, cured meats or even hard-boiled eggs depending on local custom. This is the same recipe for what is called béchamel in France and treated as a sauce for savoury dishes.

  7. List of Burmese dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Burmese_dishes

    Batter cake shaped like a honeycomb, made of rice flour with or without palm sugar syrup. Mont kyoe lein မုန့်ကြိုးလိမ် Pretzel-like confection made of rice and bean flour. Mont lay pway မုန့်လေပွေ: Thin large crispies made from glutinous rice. Mont lin mayar or mont oke galay

  8. Triple Chocolate Raspberry Oat Bran Muffins

    www.aol.com/article/2015/01/01/triple-chocolate...

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  9. Rolled oats - Wikipedia

    en.wikipedia.org/wiki/Rolled_oats

    After the outer husk (or chaff) has been removed from the still bran-covered oat grains, the remainder is called oat groats. [3] Since the bran layer, though nutritious, makes the grains tougher to chew and contains an enzyme that can cause the oats to go rancid, raw oat groats are often further steam-treated to soften them for a quicker ...

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