Hi everybody, a bit of a novice (and young/male!) baker here and I hade a few ideas that I was wondering if some of the experts here could help me out on. 
There is a few criteria for this though:

1: Has to be a viable breakfast food (just a pet peeve: I like to eat my sweeter breads for a second breakfast after morning swim practice, just pretending to be French I guess! :)

2: Has to be based off of http://store.secondnaturesnacks.com/xcart/product.php?productid=16133&cat=250&page=1 Second Nature's Wholefoods Snack Medley</a> (Just another unrealistic goal a teenage boy sets for himself!)

Okay so here is my idea if anybody wants to help:

I wanted to base this off a milk bread in order to incorporate some ingredients here.

<em>Nut Milk:</em>

Soak <strong>1/4 cup Almonds</strong> and <strong>1/8 cup Cashews</strong> and <strong> 1/8 cup peanuts> overnight

The next day blend the soaked nuts with <strong>4 cups of water</strong> and <strong>1 teaspoon of vanilla extract</strong>

Press the mix through a strainer and reserve the pulp for something else

<em>The Dough:</em> (http://www.thefreshloaf.com/node/9780/mark-sinclair039s-portuguese-sweet-bread-and-rolls#comment-50134)

Portuguese Sweet Bread and Rolls

White AP flour                  857g
Molasses                            262g
Eggs                                  2 eggs
Water, warm                    113g
Nut Milk, warm                  409g
Butter, softened                  97g
Brown Sugar                        30g
Yeast                                   15g
Salt                                      10g

1. Mix all of the ingredients together with a dough hook on speed 1 for three (3) minute, then speed 2 for three (3) more minutes. Dough should clean sides of bowl.

2. Set aside in a covered bowl for 90 minutes; fold at 45 minutes.

3. Roll out into a rectangle 8 x 15 inches and coat with an egg glaze (1 egg beaten with a tablespoon of the milk mixture) Press the Dark Chocolate Chunks, Cherries, and Cranberries into the dough. Roll the whole thing into a log, cut into nine pieces, flatten the rolls out and brush with some more egg glaze

4.  Allow to rise until puffy (I am thinking around 45 minutes) Bake at 350 [deg. F.] for 25 minutes . 

Hope you guys can help! Please criticize!

Sorry for the bad formatting all, but its getting late

Wow, I thought you guys were maybe exaggerating about the aroma from this bread. This is a terrific smelling bread and it looks wonderful!

I decided to make 2- 2# loaves on a sheet pan. I used a plastic banneton to shape the dough and patiently waited for the 1-1/2 hours suggested for proofing. The crust is very soft coming out of the oven. This is definitely going to find its way to the table as a roll also.

Eric