Evolution of the breakfast cereal patent

The humble breakfast cereal, begotten as an oat in milk, rapidly evolved into the puffed, peanut‐butter flavoured, corrugated‐concave‐topped "ready to eat" treat for which we eject from bed today.

Here's a frame‐by‐frame review of its incredible evolutionary journey:

CORN FLAKE's first baby step:

Soaking, cooking, drying, rolling and baking the grain

In hindsight, it's admittedly small … and a little flat, but this was the unremarkable beginning of an exceptional journey.

WHEAT FLAKES' patent leap:

Swelling grain kernels by soaking them for 3 hours at 64‐77C

The perfect accompaniment to wine at Galilean wedding feasts. But, having savoured a swollen kernel, people quickly wanted more.

HONEY LOOPS' patent jump:

Heating the cereal above 250C to cause it to puff

Now, something that would otherwise have fitted into a delicately small container could be sold in a satisfyingly large, yet light box.

Puffing ‐ widely acknowledged as the zenith of the evolutionary path ‐ left no option but to branch left.

GOLDEN GRAHAMS' patent shimmy:

Corrugating the flakes

Control over fracturing passed to mastication of man; the crunch regulated; the flake tamed.

CINNABON's patent frolic:

Forming rice particles into ribbons

For reasons as cogent as topping‐off a present with a bow.

ALL BRAN's patent shuffle:

Breaking the cereal into small particles

Admittedly, comparatively exceptionally underwhelming, and disputed as a "step" by some.

SHREDDED WHEAT's patent heel‐click:

Forming a concave top

Having navigated the doldrums, this gem of the renaissance provided the perfect recess for: receiving berries and fruit; and facilitating penetration of milk.