< most important meal of the day >

When I was in high school, I attended and early morning scripture study class. I had to get up at 5 am and had to leave the house by 5:45. And somehow my mom woke up every morning when I did, and while I was in the shower, she managed to get a hot breakfast ready for me. It was usually a bowl of rice with a Japanese style omelet, and a bowl of miso soup. Or sometimes a fried egg, some vegetables, and toast. Whatever it was, I think I kind of took it for granted because that's just what Japanese moms do. They show their love through the food they make. And I think a part of me has adapted that, thank goodness, but I also think I'm a little more laid back (translated: lazy) than most Japanese moms, and I also have a very kind and understanding husband who lets his sometimes sleep-deprived and exhausted, not-a-morning-person wife sleep in. And for mornings like that, I need to have quick things prepared for him to grab and go in the pantry.

Cereal, you ask? Go ahead and roll your eyes at me because I don't buy cold cereal like most people, but instead I make my own. But let me defend myself here before you all think I'm some sort of pretentious snob. Yes, I try to avoid processed foods. And yes, I try to use more whole, nutritious foods. But that's not news to anybody, right? And guess what? It's just cheaper to make it yourself. And it's not a whole lot of work. Stir the ingredients together, toss it on a baking sheet, put it in the oven, set the timer, and walk away. Then pull it out of the oven, let it cool, put it in an airtight container to use all week. Not bad, right? Hands on time, maybe 10 minutes. Maybe. We all have 10 minutes, don't we? And I feel good about what I'm feeding my family, which is the best part. So give it a shot, I don't think you'll be disappointed.

Homemade cold cereal
Makes about 8 cups of cereal
adapted from whole living's recipe for toasted muesli by Aran Goyoaga of Cannelle et Vanille

boiling water (enough to cover millet)
1/2 cup millet
2 cups rolled oats (make sure and get certified gluten-free oats if it needs to be gluten-free)
1 cup almonds (or any other nut or seed of choice) chopped small
1 cup unsweetened coconut flakes
1/4 cup ground flax seeds
1 tablespoon pure vanilla extract or scrape out 1 vanilla bean
1/2 cup honey
2 tablespoons brown sugar, (optional, see note)
2 tablespoons unrefined coconut oil
1 teaspoon fine sea salt
1 oz (or however much or little you want) freeze dried strawberries (see note)

note: the brown sugar isn't a must. The cane sugar helps to encourage the dry ingredients to "clump" together. If you omit it, the resulting cereal will have a looser consistency. I prefer the clumps, but it's a matter of personal preference, really. Also, you can replace the strawberries with any freeze-dried or dried fruit, or even chocolate chips for a more decadent treat. Totally customizable.

1. In a medium bowl, pour the boiling water over the millet and let sit for 30 minutes to soften.
2. Preheat the oven to 350°F. Prepare a baking sheet with parchment paper. Drain the millet in a fine mesh strainer. In a large bowl, combine the millet, oats, almonds (or other nuts or seeds), flax seeds, coconut flakes, and vanilla.
3. In a small sauce pan, heat the honey, salt, coconut oil, and brown sugar until melted and sugar and salt are dissolved. Pour over the oat mixture and stir well to combine.
4. Pour the mixture onto the prepared baking sheet and pat down so that it's an even, thin layer. Place in the oven, tossing once, until golden brown. 20-30 minutes. Let col completely.
5. Once cooled, add the freeze dried strawberries, and place in an airtight container for up to two weeks.