Isn’t it nice to wake up to breakfast already made? Here’s a simple recipe on an easy Ready-When-You-Wake Cereal Breakfasts. To have something to eat that will sustain you and doesn’t make you feel cruddy? Especially when you have to get kids out the door early?

I’m sure there are several ways to make this idea a reality, but I’m going to share my own healthy, cereal favorites.

This is the magic appliance I use. It’s a Zojirushi 10-Cup Rice Cooker.

A crock pot could work, but only if it has a warm setting. The low setting still cooks things too much. This rice cooker has 2 settings: cook and warm.

All year of instant breakfast is well worth investing in one of these babies.

Steel cut oats take the prize for the easiest, no-brainer breakfast.

Use 1 cup steel cut oats to 3 cups of water. And for 6 kids and 3 adults I triple the batch using 9 cups of water, 3 cups oats.

Many times there are leftovers, which I store in the fridge to reheat for the next morning’s breakfast. Because cold leftovers work well in the summer months.

Pour your water into the cooker and then measure your oats.

Give it a stir.

Close the lid and leave on the warm setting all night. In the morning, vuala!

I pull the pot out of the cooker and add a cup of ice to cool it down fast and this only takes a minute.

I then add my 2 most beloved ingredients, cinnamon and stevia. You can add these the night before if you want your breakfast truly instant.

The stevia is a natural herb sweetener that is non-caloric. A little of KAL Pure Stevia Extract goes a long way. So start with a small amount (it has a tiny spoon inside) and taste to discover your preferred level of sweetness.

These added to most cereals can make it the yummiest thing you’ve ever tasted.

If you’re starting with 1 cup oats to 3 cups water, then start with 1/2 tsp cinnamon and a scant 1/8 tsp (or 2 mini scoops) of stevia.

The next 2 winners, brown rice and millet, I put in the cooker at night and just push the cook button, let the grain cook while I’m getting ready for bed, then unplug the cooker, leave the lid closed and serve in the morning. It stays good on the counter overnight.

Alternately, sometimes I’ll measure at night, let the grain soak overnight, and then hit the cook button in the morning. It takes about 20 minutes.

I use brown basmati rice. It has a sweet, nutty flavor, is very nutritious and is good to eat sweetened for breakfast or buttered for dinner.

The measurement is 1 cup rice to 2 cups water. For my family I usually use 3 1/2 cups of rice to 7 cups water.

Then I add stevia, cinnamon and some rice milk to taste. It’s hard to go wrong here but taste as you go. It’s like having rice pudding for breakfast. Sometimes I blend it with extra milk or water to make cream of rice and i love it!

Millet is a high protein grain with its own nutty flavor that works well for breakfast OR dinner (with butter & garlic salt, of course).

Add stevia, cinnamon & milk. (Am I repeating myself here?)

It tastes soooooo good, especially with fresh strawberries and milk.

I usually try to keep a container of soaked almonds in the fridge to add to my breakfast cereal.

Soaked almonds stay good for several days in water in the fridge and  you can chop them if you like.

Almonds are on my top 10 of all-time healthy foods. They have live enzymes which give them a delectable crunch and make them easier to digest. Their calcium is very absorb-able.

A dash of stevia and pure maple syrup added to sliced strawberries makes a beautiful, delicious and irresistible topping for your breakfast table. Sliced bananas or other fresh fruit are also great.

My kids would love to eat this topping straight out of the bowl!

Even the pickiest eaters will eventually succumb to these healthy and oh, so convenient meals!

Save time, truly nourish, and please your palate. Give it a try!

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