We spent a quiet Mother’s Day at home, a typical Sunday, really.
We made breakfast; baked multigrain cereal with chocolate chips, and stayed in bed all day reading.
Breakfast tasted like dessert…
My mom made us promise we wouldn’t make a fuss this Mother’s Day.
Last year we made her brunch, days before this Mother’s Day she’d been humming ‘It Is Well With My Soul’.
Contentment… a trait I wish I could learn from my mom.
The simple joy of sharing breakfast and nourishment with loved ones.

This is my new favourite way to make hot cereal; toasted and then baked in individual-sized cups.
A combination of oats, rye, barley and wheat toasted for a few minutes before baking in almond milk, applesauce, and coconut oil with a handful of chocolate chips thrown in for good measure.

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Toasted & baked Multi Grain Cereal

(Adapted from Chocolate-Covered Katie)

INGREDIENTS

• ½ cup multi grain cereal (or oats)
• 2 tablespoon turbinado sugar (or as desired)
• ¼ cup unsweetened applesauce (or ½ a banana)
• ¼ cup almond milk (or milk or other nut milk)
• 1 tablespoon coconut oil (or butter)
• ¼ teaspoon vanilla extract
• salt to taste
• ¼ teaspoon cinnamon
• Handful of chocolate chips (dark, milk, white etc)

DIRECTIONS

1. Preheat oven to 300 degrees F.
2. Layer multigrain cereal on a baking sheet
3. Bake for up to 20 mins until toasted and fragrant
4. Remove from oven, set aside, and turn oven up to 350 degrees F.
5. Combine cereal, sugar, applesauce and milk in a small ramekin or ovenproof mug
6. Add coconut oil, vanilla extract, salt cinnamon and mix well
7. Toss in a handful of chocolate chips, mix again and top with more chocolate chips
8. Bake for 20 – 30 minutes until firm
9. Enjoy!

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