It started out with overnight oats after which I quickly found out I despise overnight oats. How do people eat that garbage? I wanted to like them, I tried to acquire a taste for them, but ultimately couldn’t do it.

Then I tried some Skyr with all-bran buds, chocolate covered puffed quinoa, dried blueberries, and a splash of milk. It was aight, but got old quick.

We could do better. The perfect mush was out there somewhere waiting to be discovered. But what was I looking for, I had to define the perfect mush.

The perfect mush had to be:

1. Great tasting (something I look forward to eating every day)
2. Filling (and keeps me full until lunch)
3. High fibre (for the poop)
4. High protein (for the muscles)
5. Easy enough to make (while still half asleep)

Enter Crunchmush

Crunchmush is perfection. I can eat this stuff every day, it tastes great. Listen, it checks all the boxes, trust me. Here’s how you make it.

You’re going to need

1 biscuit of Shredded Wheat
(Most underrated cereal of all time)

2 large eggs

Cooking spray

Salt and Pepper

1/4 cup Low fat cottage cheese
(Low fat because we need that extra moisture. Also, get the US stuff if you can, it tastes way better than the Canadian stuff. Not sure why, it just does)

Hot sauce of your choice
(If you need a suggestion, I love Killer Kimchi from Cabajan Kitchen but the ones below are close runners up)

View this post on Instagram

A post shared by Dzamage (@dzamage)

Here’s how to make it

1. In a bowl, smash up one biscuit of shredded wheat
2. Spray some cooking oil in a pan over some heat and crack 2 eggs in.
3. With a spatula, just mess em up until you have something that resembles a crumbly scrambled egg.
4. Drop that over the smashed up shredded wheat and hit it with some salt and pepper.
5. On top of that, spread a 1/4 cup of low fat cottage cheese.
6. Top with your hot sauce of choice
7. Wang-jangle it until it’s all mixed up

I know it sounds weird to have savoury ingredients on shredded wheat, but trust me. It tastes amazing, the shredded wheat adds a satisfying crunch to the mush, and it’ll keep you full until lunch with only 317 calories.

And best of all, it’s so easy to make, you can do it while still half asleep. Try it; you won’t be disappointed.