Here's the recipe my mom uses for bran muffins...beats heck outta cereal for me. I regard cold cereal (preferably Wheaties with sliced banana) as a bedtime snack, and hot cereal for winter only. But these are good any time! (and full of fiber if you gotta have it)

6 Weeks Bran Muffins
Printer version of this recipe

5 cups all purpose flour
3 cups sugar
5 teaspoons baking soda
4 eggs
2 teaspoons salt
1 cup vegetable oil
2 teaspoons ground allspice
1 qt buttermilk (mom says you can use sour milk)
15 oz. box bran flakes with raisins
2 teaspoons vanilla

Using the largest bowl you have, combine the first four ingredients.
Add the bran flakes and sugar, and mix.
In a mixer bowl, beat the eggs.
Add the oil, buttermilk, and vanilla to the eggs and blend.
Pour the egg mixture over the flour mixture and stir well.

Transfer the batter to a large plastic container that has a tight-fitting cover,
and store in the refrigerator until ready to use.
This batter will keep for 6 weeks. (Date the container the day you make the muffins)

When ready to bake, do not stir batter when dipping out to fill the muffin pan.
To bake, preheat the oven to 375 F.
Using about 1/2 cup batter for each, drop the batter into paper-lined muffin tins.
Bake the muffins for 20 min, or until the top springs back when touched with your finger.

As for hot cereal, there is, or used to be, a variety made by Arrowhead Mills called Bear Mush.....a sort of whole wheat Cream of Wheat, and vastly superior to CoW too. My husband practically lived on it for a couple of weeks while he was having extensive dental work. I haven't seen it in some years though. Does anyone know if it's still available? We also like McCann's Irish Oatmeal cooked overnight in the crock pot (the small pots, made for vegetables etc., are perfect).