Why does grape nut cereal stay crunchy in milk the longest?

Grape-Nuts cereal doesn't actually stay crunchy in milk the longest. It's a common misconception!

Here's why:

* The "crunchy" texture isn't from traditional cereal grains: Grape-Nuts is made from wheat flour and malt, not from grains like rice, corn, or oats. This unique composition gives it a more dense and firm texture, making it *feel* crunchy even when it's softened by milk.

* It actually softens in milk: Like most cereals, Grape-Nuts does absorb milk and soften over time. The difference is that its texture is more resistant to complete mushiness.

* The illusion of crunch: The shape of the Grape-Nuts pieces, which are small and irregular, creates a bit of a textural illusion. Even when they've absorbed milk, they still have a bit of a bite to them, making them feel crunchy.

Other cereals that tend to stay crunchy longer:

* Shredded wheat: These flakes are also made from whole wheat and are relatively dense.

* Bran flakes: Similar to shredded wheat, bran flakes are made from whole wheat and have a firm texture.

Ultimately, the "crunchiest" cereal depends on your preference. Some people enjoy a very soft cereal, while others prefer something with more bite.