No, it's not oatmeal you see there. It's brown rice, the Japanese koshihikari genmai that surpasses the long-grain brown rice sold cheap in America and exceeds it proportinately in price as well. Of course, compared to buying a box of cereal (especially here, where it's foreign and therefore sold at a premium), at about $7 for a kilogram, it's still a deal. It takes me about 2 weeks to go through a 2 kilo bag, eating rice two or three times a day.
I cook 6 servings at a time in my indispensable rice cooker and heat up the leftovers in the microwave as needed (no doubt consuming radiation and poisonous plastics at the same time but what can you do?). For breakfast, I put about 100 grams (4 spoonfuls) of yogurt on top, add fruit (or even veggies), and stir. If the rice is hot enough, the fruit cooks a little and releases more sweetness. It's hard to pick a favorite - I've used the strawberries and bananas pictured here, but peaches are divine and blueberries, apricots, figs, plums, and probably anything slightly squishy would work. In winter I did the same thing using cooked carrots and cabbage I had leftover in the fridge, and it made an extremely fortifying cold-weather breakfast. But summer is all about buying way too many overripe fruit from my neighborhood produce stand, and desperately trying to eat it all up before it goes bad. This breakfast is the perfect solution.