GF cereal with almond milk,
GF oatmeal (can add a variety of stir-ins to vary flavor), or
GF/DF/EF muffins with fruit.
Not a lot of variety. My kids used to love chocolate flavored Malt-O-Meal, but I had assumed those days were long gone. I came upon some Brown Rice Hot Cereal from "Gluten Free Cafe" and picked it up because the price happened to be right. Made it according to box directions and tried adding brown sugar to give it a little flavor.
It was very gritty. Very gritty. And I followed the directions to a "T". However, the consistency (and lack of flavor) made me wonder if there was a way to achieve something similar to the mildly chocolate hot cereal we all used to enjoy on wintry mornings.
Turns out, it worked! And better than I expected... Mmmmm
I used the same measurements for amounts of water/hot cereal that were given on the box, but instead of bringing the water to a boil first, I added the cereal to the water when it was still cold/room temp. and let it sit and soak about 15 minutes before turning the stove on. I sprinkled in a few shakes of sea salt. Then, bringing it to a simmer, I added a lid and stirred it frequently.
When it was prepared this way, there were no very hard, gritty pieces as there had been when I followed the box directions. Inspired by Chocolate Covered Katie's Chocolate Oatmeal, I dished up about 1 c. of the prepared hot cereal into a bowl and added:
1 heaping tsp. unsweetened cocoa powder (best with Dutch processed cocoa powder)
1 heaping T. sugar
3-4 dashes of salt
splash of vanilla almond (or other) milk
The amounts above are guidelines. If it tastes too much like cocoa, add a little salt to make it taste more like chocolate (don't ask me how that works, but it does). Add more sugar to taste and almond (or other) milk to desired consistency. Using the regular cocoa powder was okay, and definitely made the cereal good enough to eat/serve to my kids, but using the dutch processed cocoa powder made it taste the most like the chocolate Malt-O-Meal we were missing out on. If I ever fine-tune the recipe to exact amounts, I'll be sure to update this post. :) Till then, enjoy experimenting!