Cherry Almond Cranberry Tsampa mixed with water makes a quick, good-for-you breakfast.

You may never ascend Mount Everest, but you can eat like Sherpa climbers.

Those extreme climbers who lug gear and scout conditions at dizzying altitudes fuel themselves with Tibetan tsampa, a coarsely whole grain cereal made from sprouted, roasted barley.

The Dalai Lama apparently eats it regularly, too.

Now, Washington manufacturer Peak Sherpa, founded by Tibetans who were born in India, is making the cereal more widely available.

Sherpa Tsampa boasts more dietary fiber than oatmeal, is low in gluten, and boasts prebiotics to improve gut health. It is also low fat, organic and non-GMO.

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