I agree. I also cannot ‘do’ regular oatmeal for this reason.
But I learned to make savory, non-gluey, steel cut oats and that has been a game changer for me.
I measure out the SC oats, toast them in a dry pan until they turn golden-ish. I set them aside. In the same pan I add a little oil and sizzle spices and saute veg add-ins.
Then put the oats back and stir fry (not such high heat) a minute or two. Then add boiling water much less than the package suggests, and salt. Can even add the water little at a time like risotto.
We have a “Cereal Library” on top of the fridge w/ 6 brands in rotation
Goto Currently
COLD Crispix– my #1 when in the house. It’s been out of stock for months but came back a few weeks ago.
Special K --my wife’s #1
Cheerios–#1 if no Crispix to be found
Cinnamon Life
Corn Chex
Rice Chex Comment-- for some 30-40 years Rice Chex was my fav above all others but oh 10 years ago maybe 15 (COVID has really messed up our sense of time passing) it very suddenly became insipid. Since my other favs-- Rice Crispies, Cheerios, Cornflakes– all tasted the same & still do I’m certain they changed the recipe & not for the better. MY DW brought home a box of Crispix and they became #1 for me.
Not in the house atm but always grab when on sale:
Corn Flakes Rice Crispies Great Grains
Hot:
Oatmeal-- instant, quick cook, steel cut, rolled… whatever is in the house atm. Taken w/ a little sugar/maple syrup & milk.
One thing I tried when making Steel Cut for a single serving-- Pour Boiling Water over a 1/2 cup of oats, cover bowl with a close fitting saucer, let steep for 5+ minutes. Works for me, YMMV.
Always a cold oat-based mix for me. Currently about 2/3 oats, 1/3 All Bran topped with a couple of spoons of raisins. Add cold milk and dig in. No need to cook the oats. Bloody lovely!
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
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Hopefully the cereal itself has no added sugar.
But as kids, we loved eating corn flakes with orange juice, the times we had the juice on hand.
Edit - apparently it’s a limited time thing; a marketing ploy basically. But the author notes the cereal is definitely sugary and refers to the whole idea as
Cereal is not enough by itself to be a breakfast. For me, I’d like to add fresh berries and brown sugar on “warm,” and sliced banana/white sugar on “cold.” Sides could include an English muiffin; liquids must include milk on the cereal, juice and coffee.
For “dry” cereal, I’m open–as long as I get to add the sweeteners.
For “wet” cereal, I’m open as long as it doesn’t take too long, but some form of oatmeal is so dominant, I haven’t tried any alternatives for many years.
Yes, I agree cereal is not enough for me either. The recommended portion size has my brain telling me “find food”.
I need eggs with spinach and mushrooms to fill me up otherwise I’m hungry in half an hour.
“Simple” cereals don’t cut if for me either. They are more like a snack. Honey Bunches of Oats, Special K and plain cornflakes just don’t have the fiber to fill you up. And neither do Froot Loops or Cap’n Crunch, despite how tasty they may be.
I have hot cereal on the table in 5 minutes, adding water or milk to cereal in the bowl and microwaving. Cover with a paper plate or equivalent to avoid volcanic eruption.
