On paper, whole grain cereal with skim or soy milk and fruit looks like a balanced breakfast and seems like the perfect option for a hot morning or a busy day. For whatever reason, though, I find it rarely has enough staying power for me. It makes for a better snack or the kind of breakfast I reach for when I know lunch is not going to be that far away.
For several months now, I’ve been eating my cereal with yogurt or kefir—a fermented milk drink. I find the combination much more satisfying. Whether it’s the higher protein content or the extra fiber (the kefir has about 5 grams per cup) or just the thicker texture, I’m glad to have this as a hot-weather option. In the warmer months of the year, which are suddenly upon us here in New York (how is it finals week already?), oatmeal, my usual breakfast staple, just doesn’t hold the same appeal.
Certain cereals go better with kefir and yogurt than others. I usually have Trader Joe’s O’s in the cabinet (good price, good taste, good nutritional content) and occasionally one of Kashi’s varieties like Go Lean, though I tend to stick to just one at a time. Does that make me a cereal monogamist? Oh god, I can’t believe I just said that.
Seriously, though, topped with fresh berries, it’s the perfect warm-weather breakfast.
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