One of my all-time favouritest foods is cereal. I start my day with it, then have some more after lunch as a snack, and I may even indulge in another bowl after dinner if I’m still hungry.
For most of my childhood, I remained loyal to Honey Nut Cheerios, but in my teenage years I developed a sweet tooth and quickly became addicted to Corn Pops, Frosted Flakes and Capitaine Crounche (if you’re Canadian, you’ll understand why I have to use its French name). During first year at university, I entered a monogamous relationship with Weetabix, but by the following year I was rebounding with Crispix, Honey Bunches of Oats and Special K.
Recently, I strayed from the cereal path with instant organic oatmeal because without a fridge it’s hard to keep milk, but after finding a soy substitute that lasts for a few days at room temperature, I’m back off the wagon and somewhere in between infatuated and obsessed with Kashi Go-Lean Crunch.
Needless to say, when a new cereal bar opened in Toronto, I shed a silent tear and felt like somebody finally understood me.
Sadly, though, cereal almost always comes in plastic bags and cardboard boxes, so after I finish my current stash, I’m going to restrict myself to whatever I can find in bulk bins (which for some reason almost always seems to be dusty mueslix or imitation Cornflakes).
I figure I can make things more interesting by adding coconut, walnuts, cinnamon, berries and other fun stuff, but if anyone has any ideas — or, better yet, a recipe for how to make homemade cereal taste like processed cereal — feel free to let me know!