Before I had to cut out unnecessary carbs, my go-to breakfast was raisin bran. Had to be Kellogg’s, not Post or any store brand. All the others tasted like cardboard*. Eventually the grocery store we shop at changed up their formulation somehow so that it was acceptably close enough to Kellogg’s - but I still couldn’t choke down the other store brands.
And my husband eats Shredded Wheat and Bran. We’d go through enough in a week (and it would return the favor) that we bought large Tupperware cereal containers that would hold two boxfuls each, thus saving a bit of shelf space.
Yeah, we’re headed toward retirement :D.
We’ll occasionally buy something else if one of the kids specifically requests it (they’re both college age) but they rarely do, and when they do ask for something, it usually winds up half-empty and stale.
Okay, yeah, they ALL taste like cardboard. Somehow though the Kellogg’s was a tolerable degree of cardboardiness. I guess I’m a Cardboard Connoisseur!
For you Grape Nuts nuts, I see that only a few have mentioned: It’s good to eat if you let is soak and soften a few minutes, and more so if you heat it up. It makes excellent cooked cereal. You can add any of the usual things that you might add to cooked cereal – pieces of banana or other fruit; butter; honey; etc.
Not a big cereal eater, but once every week or two I’ll have a partial bowl, mixing in a couple kinds of Kashi “wheat biscuit” cereals (the dark Cocoa Karma and Anonymous Berries varieties) with whatever fruit is on hand at the moment (currently the serviceberry harvest is in). I’ll tolerate raisin bran once in awhile.
I alternate my breakfasts. Every-other day I eat two eggs and cantaloupe. And every-other day I eat a big bowl of high-fiber cereal and skim milk. Fiber One is good. I also eat All-Bran Buds.