The mid-19th century breakfast of choice consisted mainly of fatty meats and were largely lacking in any type of dietary fiber. In 1863, James Caleb Jackson, operator of the Jackson Sanitorium in New York and a staunch vegetarian, worked to redefine breakfast. “The first ever breakfast cereal was Granola, but the cereal never caught on commercially because the heavy bran nuggets needed soaking overnight before they were tender enough to eat.”
