Healthy Whole-Grain Breakfasts

I'm making a list here of the new breakfast recipes I'm going to try so that I can find them again easily.  The vegan overnight oats aren't as appealing to Simran or to me now that it's so cold outside, and making a proper bowl of hot oatmeal takes at least five minutes, which is about four minutes longer than Simran will tolerate in the morning.  My criteria for a good breakfast are whole-grain, high-fiber, low-fat, and low- or no-sugar. 

At the moment I'm making a pot of make ahead steel cut oatmeal to heat up in the microwave tomorrow morning.  If it goes well, I could easily make this with different flavors, such as cinnamon-raisin, pumpkin, apple-spice, and pecan pie (which I imagine would have chopped pecans and Medjool dates with a hint of maple syrup).  There are other versions on the website too.  I like to use bananas and raisins as much as possible in this sort of thing since they are both naturally very sweet and can make added sweeteners unnecessary.  I also plan to try:

Basic Oatmeal Squares
Pumpkin Gingerbread Smoothies (I think I've made this before for Simran's afternoon snack.  It was a pumpkin smoothie from ohsheglows.com anyway, and it was fantastic.)
Carrot Cake Oatmeal (I wonder how much of this could be made ahead, or if it could be done in the fashion of the make ahead steel cut oatmeal.  I've been wanting to try this recipe for a long time, but now that I've received a salad shooter that shreds vegetables automatically for Christmas, I'll actually bother.  I hate shredding carrots by hand.)
Whole-Grain Pancakes, possibly from Caldwell Esselstyn's book or similar, served with fresh fruit or warm fruit compote
I'd also like to experiment with more low-sugar quick breads.  I've made decent pumpkin bread and banana bread that are entirely whole-grain and relatively low-sugar -- about a third of the sugar of a regular quick bread recipe anyway.

When the weather turns warm again, I plan to try:
Green Monster (not sure if Simran will love or hate this)
I also want to experiment with making some whole-fruit sorbets maybe with ground rolled oats in them to add some bulk and staying power.  Though I might just want to make this into fruit smoothies in the fashion of the pumpkin gingerbread one since that might be even easier, both to make and to consume.
Side note: The next time I make vegan overnight oats, I plan to add the banana and any other fruit right before eating it.  I think it will look more appetizing since the chopped banana tends to brown in the fridge.  This would also make it into a more-edible version of Rip's Big Bowl, which is essentially oats and shredded wheat and fruit and non-dairy milk all thrown into a bowl.  I'd also like to try soaking the oats in almond milk overnight and just warming them up in the morning.  They require a bit of actual cooking when they haven't been soaking, so I wonder if I could circumvent the whole actual cooking process this way and still make hot oatmeal.  Worth a shot, I think.