Snickerdoodles for breakfast

Ingredients

• 1 and 1/2 servings oats (or other grain) (60g)
• 1 tsp cinnamon
• a little over 1/4 tsp salt
• 1/2 to 1 tsp pure vanilla extract (I use ½ tsp)
• 2 tbsp milk of choice (plus extra if you cook your cereal in milk)
• Sweetener to taste (sugar, stevia, agave, etc.)

Directions

In a large Pyrex-type measuring cup, combine the flakes with about 1 and 1/2 cups liquid. Add a little salt (I use ¼ tsp plus 1/8 tsp).  Microwave for 4 minutes, 30 seconds (watching so it doesn’t spill over). Leave out for around 10 minutes, then stir and put in the fridge, uncovered (it’s ok if the flakes are a bit liquidy, it will evaporate).

The next day, the hot cereal is ready for you to play. Mix in the vanilla, cinnamon, sweetener, and almond milk and stir (you may also want to add 1/8 tsp more salt). If you like your cereal to be hot, you can microwave it again at this time.

 
Recipe courtesy of Chocolate-Covered Katie.

Sugar cookies for breakfast

Mmmmmm... candy, candy canes, candy corns, and syrup. Yes, in the season where these are the four main food groups, I decided to look for some nutritionally-sound twists. So, I'll start with a "holiday-inspired" oatmeal recipe because (1) I have oatmeal, (2) I like oatmeal, and (3) it's hard to screw up oatmeal (although I did the first time I tried to make instant oatmeal when I was 7 or 8 because I had never seen a fraction written as x/y and interpreted 2/3 as 2-3 cups... yes, I was quite the chef even then).

Sugar Cookie Oatmeal

• 1/2 cup rolled oats
• 1 cup water
• 1/2 cup milk of choice (I used almond milk)
• 2 Celestial Seasonings sugar cookie teabags (or perhaps a different tea?)
• 1/4 tsp salt
• 1/4 tsp pure vanilla extract
• sweetener of choice, as desired