I am conducting an unofficial poll today on the hot topic of COLD CEREAL:
Does your family eat a lot of cold cereal? I mean, the kind out of a box from the grocery store. If so, like how often? Daily? Multiple times daily?
If you remove cold cereal from your home, would there be a potential uprising?
I need to know these things so I might determine where my family falls on the spectrum of normal.
Or more likely abnormal.
**Feel free to skip the drama, and find the recipe for this delicious and nutritious coconut peanut butter granola at the bottom.
It all began about a month ago.
In an effort to cut back on costs, and general junky eating habits, Dave requested that I quit buying cold cereal for a while.
So I did. It didn’t bother me, I rarely eat cold cereal.
But from the boys’ reaction, it became clear that we have cold-cereal-addictions going on in this house. Suddenly, every morning began with emotionally-charged complaints of, “There is NO FOOD in this house!” and other dramatic commentary, all in an effort to make me believe that some of my children might be…
You’d think we just took away fresh water.
I have been making hot cereal a couple times a week, mostly to prove to the kids that there is life after cold cereal. And one or two of the boys eat it with a decent attitude. Others, however, don’t believe that hot cereal counts as food.
Kids these days.
So, I point them to toast, yogurt, or fruit. Help yourself, there is plenty of food.
But there is a new dilemma we face, now that this family experiment has begun: Without cold cereal available, there is a new demand for Mom to get in the kitchen and whip up HOT BREAKFASTS almost every day: Pancakes, eggs, french toast, crepes…
And once again, I ask you–my objective audience: Who is it that pays the real price for these family lifestyle improvements?
Mom does, of course.
While Dave, who started this whole thing, goes off to work each morning, I am left with the complaining kids who are “starving,” and suddenly “need” Mom to make them something hot off the griddle to help fend off their cravings for cold cereal.
The moral of the story? Moms cannot win.
Well, to be fair, I AM on Dave’s side. I agree that we were abusing the cold cereal habit, and honestly the stuff is expensive. (at least here in Hawaii.) Though I’ve never gone all out into the Fruit Loops or Cocoa Puffs zone, the cereal we used to buy was filled with more sugar and less natural ingredients than I wanted to acknowledge.
This change has been good. Even if a bit painful.
Now I doubt we’ll ban cold cereal forever, but the experiment has been healthy.
And so far, no one has actually died.
Now back to the GRANOLA:
Perhaps the most positive thing that has come out of this entire family drama is that I have invested extra time into creating my own granola recipes. And I don’t think any boxed cold cereal in the world could be better than a good homemade granola.
I have tried a few different recipes for granola; Tropical, Maple, Pumpkin, and nutty plain, and I love them all. But really–combining coconut and peanut butter is just about as good as it could possibly get. I am in love with this combination!
Packed with flavor, protein and healthy fats, this granola is my new favorite!
So weigh in, would you? Are you a cold cereal family, or how do you manage breakfast on a daily basis.
How often do you cook a hot meal?
What do your kids eat most days?
Thanks for chatting.
PS We’ll be celebrating Levi’s birthday this weekend down in Waikiki, so don’t forget to follow along on Instagram and other social medias! 🙂 (links above right.) Have an awesome LONG weekend!!
Coconut Peanut Butter Granola
- 3 cups oatmeal uncooked
- 1/2 cup peanut butter your choice
- 1/4 cup coconut oil
- 1/4 cup agave nectar
- 1/2 cup shredded coconut
- 1/3 cup or your choice, slivered almonds or other nut
- 1 tsp. vanilla extract
Preheat oven to 300 degrees.
Spray a shallow baking pan with cooking spray, and set aside.
In a small bowl, combine the peanut butter, agave nectar, coconut oil, and vanilla. Stir well, until smooth. Add shredded coconut, and nuts.
Place dry oatmeal in a medium bowl, and pour the wet ingredient mixture into the oats. Combine well. Pour mixture onto the cookie sheet, and place in oven.
Cook for 15 minutes, stirring midway through. Granola is done when it is golden brown, and a little crispy, but not burnt. It may need to cook for 20-25 minutes, depending on your oven.
Let it cool, then store in an airtight container.
Great with milk, use it to top yogurt, or eat by the handful. 🙂