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  • Top 10 Breakfast Cereal Mascots(13:36)
  • Even if you're not a morning person, you can't help but love these guys! Join us as we count down our picks for the top 10 breakfast cereal mascots. D...
  • Date: July 01, 2014
  • Source: WatchMojo
  • Classic Game Room - FLEURY FLAKES Breakfas...(04:30)
  • Classic Game Room reviews FLEURY FLAKES breakfast cereal which is like Frosted Flakes except with a picture of hockey superstar goaltender Marc-André ...
  • Date: June 06, 2013
  • Source: Classic Game Room
  • High-Fiber Diet Can Help Shed Weight, Stud...(01:36)
  • Researchers divided 240 obese adults into two groups — one followed the American Heart Association diet and the other followed a high-fiber diet.
  • Date: February 17, 2015
  • Source: Newsy Trending
  • All-Day Breakfast: Cereal Cafe Opens in Sh...(01:33)
  • The Cereal Killer Cafe opens in Shoreditch, offering over 100 cereals from America, South Africa, France, Australia, South Korea and the UK, as well a...
  • Date: December 11, 2014
  • Source: PA - Press Association
  • Man Eats Breakfast Cereal From Bathtub(00:09)
  • Breakfast is the most important meal of the day, so an ordinary bowl of cereal sometimes isn’t enough. This man decided to take it a step further and...
  • Date: October 31, 2014
  • Source: Storyful
  • Hugh Jackman Reveals His Cheat Meals(00:35)
  • Hugh Jackman continues to be one of the hunkiest celebs in Hollywood, but even he has his not-so-good diet days. Jackman revealed his cheat snacks whe...
  • Date: October 05, 2015
  • Source: Wochit Entertainment
  • Cereal Killer Cafe Opens in London(01:08)
  • Two brothers opened a cafe in London that serves only breakfast cereal all day, with more than 100 varieties from around the world. Mike Janela (@mike...
  • Date: December 10, 2014
  • Source: Buzz60
  • Puffed: The Magic of Cereal(04:29)
  • Breakfast cereal—typically made of puffed, extruded, or flaked grains—is a quintessentially American invention. Here, Dave Arnold and the Museum of Fo...
  • Date: July 24, 2014
  • Source: The New Yorker