I lied to my second grade teacher once about what I ate for breakfast. We were doing a project on the suggested breakfasts for kids back then and if I can remember correctly, we children were supposed to start the day with a large, calorie filled meal. My aunt Roz, a newlywed who was living with us until she and Uncle Mac could find their own apartment, was in charge of getting us kids off to school. She was also clueless. She gave us coffee with lots of sugar and milk and sent us on our way.

But when Miss Seymour asked about what I ate for breakfast I told her: orange juice, eggs, bacon, toast, cereal and milk.

She sent a note home to my parents about what a big liar I was.

No one actually ate like that for breakfast, especially not children, at least where I grew up. Besides I was really small for my age so Miss Seymour had to know just by looking at me. Even today, though we hear more about the USDA Food Pyramid, most Americans ignore it — read about it and weep here.

I remember that my parents were not as concerned about my diet as they were about the fib. I guess that’s right.

I also think that was the beginning of my Cheerios phase. I still got the coffee though, and I grew to normal size even though people then said that coffee (and cigarettes) stunted a child’s growth.

But breakfast has always been always a problem. I would love the pancake-and-syrup option, but it’s too high calorie. Would love eggs and hash browns, but ditto the problem. So I usually opt for plain Greek-style (I prefer Chobani) yogurt with cut up dried fruit (and more recently, with a jam or preserve from Dagstani & Sons).

But sometimes I need a carb and neither Cheerios nor bagel will do. 

So, recently I tried oat bran muffins, which are quite tasty, not too sweet or caloric, not high in fat and I can freeze them and have a lovely accompaniment to my yogurt. Here’s the recipe:

Oat Bran Muffins

1 cup all-purpose flour

1 cup oat bran

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

3 tablespoons sugar

2 tablespoons vegetable oil

2 large eggs

1 cup buttermilk

Preheat the oven to 400 degrees. Lightly grease 12 muffin tin cups. Sift the flour, oat bran, baking powder, baking soda, salt and sugar into a bowl. In another bowl mix the vegetable oil, eggs and buttermilk. Pour the liquid into the dry ingredients and stir until the mixture is blended and smooth. Spoon into the prepared muffin cups. Bake for about 25 minutes or until a cake tester inserted into the center comes out clean. Makes 12