You’ve always been a promiscuous cereal eater. The longtime Grape-Nuts flirtation. This summer’s Special K fling. And we won’t even revisit those wanton Gorilla Munch days.

But your spoon might find its soul mate in Cocomama, a line of oatmeal-like offerings whose tastiness belies its healthfulness.

After a deflating wheat-allergy diagnosis, Babson MBA grad Sara Gragnolati set out to concoct gluten-free goodies that transcended the category’s cardboard standards. Her first winner: a morning meal made from protein-rich quinoa and sweet enhancements like Madagascar vanilla and Maine blueberries. Her secret? Magically delicious coconut milk, which adds both creaminess and good-oil properties.

Gragnolati precooks the quinoa in small batches, rendering the cereal ready to eat. Something else to smile about: the BPA-free packets can be safely heated in the microwave and double as serving dishes.

You might give in to cereal monogamy.

Available online at cocomama.com, $20 for a six-pack.

Photo: Courtesy of Cocomama