About half the time, cereal for breakfast, as follows:

Microwaved oatmeal, topped with a few spoonfuls of wheat germ. Over this I pour low-fat plain, unsweetened kefir, the very sour kind (Lifeway). If I am out of kefir, I use buttermilk. (No rolling of the eyes, please. )

Sometimes, for variety, I use shredded wheat (unsweetened, of course ) instead of oatmeal/wheat germ. With that, I usually opt for buttermilk instead of kefir.

Sometimes--I say this on the grounds that confession is good for the soul -- I have a slice of homemade cornbread (the type with no sugar on it), baked ahead of time and frozen, to be microwaved for breakfast. Over the cornbread, I pour buttermilk. (It's an old Southern dish, one I remember from childhood, although even then no one would have had it for breakfast. Very good, however.)

Yes, I am not joking. This is all very good.

Occasionally I add fresh blueberries if I have them.

On rare occasions I have corn flakes (eek! all that sugar!) with a banana, but when I do, I have that for a light evening meal, not for breakfast.

It's a free world. . . .