We love breakfast cereal in this house. Almost always we have cereal in the morning, but sometimes also for our snacks, or even occasionally for supper. The cupboard where the cereal is kept is a lower one so that the kids can see all the boxes and choose for themselves. The plastic bowls are also kept in there. The youngest need help pouring both cereal and milk, but the older they get the more independent they become. And the longer Mommy can sleep in. (Oops - did I say that out loud?)
But there's one thing about cereal that no one here loves: The dregs. You know what I mean. It's that last partial serving consisting of broken pieces, crumbs and powdery remnants that turns immediately to grainy mush if a drop of milk is introduced. Yick. The tragedy is that sometimes there's a lot of perfectly good cereal mixed up with those bits, but because it is only a small amount in the bottom of the bag, no one wants to take a chance on it.
Every so often I go through the cupboard and rescue these leftovers. Into a jar they go.
Nothing with too distinct a flavor or aroma gets included. Once I made the mistake of adding the crumbs from something that had "blueberry flakes" as an ingredient. Bleh. The whole jar smelled after that. The kids didn't mind it, but it was certainly not my favorite. It's not like it smelled like real blueberries.
What does it matter, you say? What are these dumb crumbs for anyway? Well, I'll tell you. Muffins. Find a recipe you like, maybe one with oatmeal in it. Then substitute about a cup of cereal crumbs for a cup of the flour or oats in your recipe. It helps if you know what your muffin batter is supposed to look like because you may need more or less of the crumbs to get the proper consistency. For example, bran flakes seem to absorb more liquid than the same amount of corn or rice flakes. I don't worry about it too much. No one's going to mutiny in my house if the muffins are a little dry.
After all, a dry muffin is better than yicky mush in a bowl any day.