Turn it into: A Fruity Morning Muesli Ingredients: – 2 cups rolled or quick oats – 2 cups apple juice or apricot nectar – 1 cups sliced fresh fruit (any combination of banana, peaches, nectarines or strawberries) – one 8 ounce carton vanilla low-fat yogurt – 2 tablespoons chopped nuts (optional) 1. Combine all ingredients, except nuts and mix well. 2. Cover; refrigerate 8 hours overnight. 3. Serve cold; sprinkle with nuts if desired. Refrigerate in airtight container up to 4 days. Makes 4 servings Recipe courtesy of Quaker Oats Company.

Turn it into: Pineapple Upside-Down Pancakes Ingredients: – 2 cups of a crunchy, granola-type cereal, slightly crushed – 1 cup whole-wheat flour – cup quick-cooking oats – 1 teaspoon baking soda – teaspoon nutmeg – 1 cups low fat organic buttermilk – 2 tablespoons pure maple syrup – 2 tablespoons expeller-pressed canola oil – 1/4 cup organic pineapple juice (use the juice saved from crushed pineapples below) – 2 large free-range eggs (or an egg substitute) – 1 8oz can crushed organic pineapples, drained (save juice for above.) – Optional toppings: sliced bananas, vanilla yogurt, maple syrup 1. In a large mixing bowl, add the first 5 dry ingredients together. In a separate mixing bowl, whisk together the next five ingredients. Set crushed pineapple aside. 2. Fold the wet mixture into the dry mixture until combined. Refrigerate batter for at least one hour so the ingredients combine completely and batter thickens (you can also refrigerate the batter overnight). 3. Coat griddle or large skillet with non-stick spray and heat pan over medium heat. Scoop about 1/4 cup of pancake batter onto heated pan, leaving enough room between pancakes to allow spreading. Drop a heaping tablespoon of crushed pineapple in the middle of each pancake and cook for about 45 seconds or until tops of pancakes bubble and edges begin to firm up. 4. Carefully turn the pancakes over and continue to cook for an additional minute or until golden brown. 5. Serve with pineapple side up, topping each pancake with your choice of topping. Makes 24 pancakes Recipe courtesy of Kashi.

Turn it into: Berries and Cream Hot Cereal Ingredients: – 1 quart (4 cups) of fat-free milk – ¾ cup creamy wheat (enriched farina) hot cereal, uncooked – 1/4 cup sugar – 1/3 cup whipped cream cheese spread – 2 cups of blueberries 1. Bring milk to boil in a medium saucepan on high heat. 2. Gradually, add cereal and sugar. Stir constantly until well blended. 3. Cook 3 to 5 minutes or until thickened, stirring constantly. 4. Add cream cheese spread; cook until cream cheese spread is melted and mixture is well blended, stirring frequently. 5. Add blueberries and stir gently until well blended. Serve immediately. Makes 6 servings Recipe courtesy of Kraft Foods Company.

Turn it into: A High-Energy Smoothie Ingredients: – 2 cups frozen cherries or berries – 1 cup coconut milk yogurt, vanilla or chocolate flavor – 1 cup coconut milk, vanilla flavor – 1 cup brewed coffee (room temperature) Put all ingredients in a blender, mix to the consistency of your liking. Makes 1 serving. Recipe courtesy of Turtle Mountain. NEXT: "Luxury Low-Fat Recipes":http://www.more.com/2030/11843-luxury-low-fat-recipes