Breakfast cereal is broader than a boxed cold product. Many cultures use cooked grains, fermented mixtures, rice porridges, maize preparations or bread-based breakfasts.
Northern and central European traditions
Oats, rye, barley and wheat appear in porridges, muesli and crisp cereals. Muesli developed as a loose grain-and-fruit mixture and now has many commercial interpretations.
Rice-based breakfasts
Rice porridges and congee-style dishes can be savoury or sweet and may use leftovers or specially cooked rice. They are meals in their own right, not equivalents of boxed cereal.
Maize and millet
Maize/corn meal porridges, grits-style foods, millet porridges and sorghum preparations are important in many regions. Names, textures and accompaniments vary widely.
Imported products
A brand may reformulate for local tastes, rules and ingredient supply. Use the package sold where you live rather than relying on information from another country.