8 Recipes That Will Make Cereal Your New Favorite Ingredient
Put the bowl back in the cupboard and set down your spoon, there is a new way to eat cereal. Actually, there are several new ways to enjoy the crunchy clusters commonly served with milk. Sugary varieties find their way into baked goods, and plain flavors can be used as a crust for meat. So skip the soggy cereal, and try one of these eight ways of using cereal as an ingredient.
1. Raisin Bran Bread
Kraft took Raisin Bran cereal and baked it up in a quick bread. Alternatively, the slightly sweetened cereal and raisins can be made into 12 muffins. Just lessen the baking time to between 25 and 30 minutes. If made as a bread, it yields 16 slices, at 160 calories a piece.
- 2 cups raisin bran cereal, divided
- 1¼ cups fat-free milk
- ¼ cup (½ stick) margarine, melted, divided
- 1 egg
- ¾ cup sugar
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- 1 tablespoon sugar
Directions: Preheat oven to 350 degrees Fahrenheit. Mix 1½ cups of the cereal, the milk and 2 tablespoons of the margarine in medium bowl. Let stand 1 minute. Add egg and ¾ cup sugar; mix well. Stir in flour, baking powder and cinnamon until well blended. Spread into 9 x 5-inch loaf pan sprayed with cooking spray.
Mix the remaining ½ cup cereal, remaining 2 tablespoons margarine and 1 tablespoon sugar until well blended; sprinkle over batter. Gently press cereal mixture into batter. Bake for 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove bread from pan. Cool completely. Cut into 16 slices to serve.
2. Double Coated Chicken With Corn Flakes
It isn’t quite breakfast for dinner, but it does make breakfast a dinner ingredient. Corn flakes are used as a breading in this Food.com chicken recipe, and the meal be made gluten-free depending on which cereal and flour brands you purchase. If you cannot find gluten-free corn flakes, try substituting with Chex Mix.
- 1¾ cups corn flake crumbs
- 1 egg
- 1 cup nonfat milk
- 1 cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 pounds of chicken, cut into pieces
- 3 tablespoons margarine or 3 tablespoons butter, melted
- 2 teaspoons garlic powder
- 1 tablespoon smoked paprika
Directions: Preheat oven to 350 degrees Fahrenheit. Place corn flakes in a shallow bowl and set aside. In a medium mixing bowl, beat egg and milk and mix slightly. Add flour, salt, pepper, and if using garlic powder, and paprika. Mix until smooth.
Dip chicken in batter and roll in crumbs. Place in a shallow pan lined with foil or sprayed with Pam. Drizzle with margarine. Bake uncovered and do not turn chicken at 350 for about 45 to 60 minutes, or until chicken is no longer pink in the center.
3. Cinnamon Toast Crunchcakes
Sugar coated and crunchy, the squares of Cinnamon Toast Crunch were destined to become a dessert ingredient — exactly what they become when you bake Cinnamon Toast Crunchcakes. “The pieces of cereal in the batter get a little chewy, adding a cool texture inside, and I sprinkle some more crumbs on the top of the cupcakes before baking, to give them some crunch.” Bake it in a Cake explains. Test out the recipe, and the crunchy sweetness yourself.
- 1½ sticks unsalted butter
- 1½ cups granulated sugar
- 3 eggs
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 1 tablespoon ground cinnamon
- 2½ cups flour
- 1⅓ cups whole milk
- 2 cups Cinnamon Toast Crunch cereal, plus more for topping
- 2 sticks unsalted butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 2 tablespoons milk
- more Cinnamon Toast Crunch cereal, for garnish (optional)
Directions: Pre-heat the oven to 350 degrees Fahrenheit. Use a food processor (or a plastic bag and a rolling pin) to crunch up a big handful of cereal into small crumbs. Set aside. Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and mix until combined. Add the baking powder, baking soda, salt, vanilla, and cinnamon and mix for about a minute, on medium high, until creamy (be sure to scrape down the sides of the bowl once or twice, to ensure everything is getting worked in). Then add the milk and flour, alternating between the two ingredients (to avoid lumps) until the batter is smooth and everything is well combined. Pour in the cereal and stir with a wooden spoon or spatula just until combined.
Fill paper-lined cupcake tins until they’re three quarters full. Sprinkle a bit of the crunched up cereal on top of the batter. Bake for about 22 to 25 minutes, until the cake is golden brown and set (it will bounce back when you gently press your finger into a cupcake). Allow the cupcakes to cool, then make the buttercream.
For the buttercream, whip up the butter to get it good and creamy. Then add the powdered sugar a cup at a time, scraping down the sides of the bowl between additions (to make sure everything is getting mixed up really well). Add the cinnamon and milk and continue to mix until the frosting is fluffy. Give it a taste and add more cinnamon, if you’d like. If the frosting is too thick, add a little more milk and mix until you get the desired consistency. Spread or pipe the frosting onto the cooled cupcakes and top with a few pieces of cereal. Enjoy!
4. “Fried” Green Tomato BLTs
To take the oil out of the equation for fried green tomatoes, Nicole Morrissey of Prevention RD coated the tomatoes in Rice Krispies, and baked them instead. As a result, six BLTs got a crunchy, guilt-free upgrade. But don’t think this means a bland, soggy sandwich is waiting for you. “The Cajun seasoning adds the perfect touch of southern spice to the unique flavor of the green tomatoes,” Morrissey explains. Plus, the Rice Krispies “stay just as crispy as Panko breadcrumbs.”
- 2 eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon Cajun seasoning
- 3 cups Rice Krispies, crushed
- ¼ teaspoon pepper
- ½ teaspoon salt, divided
- 2 green tomatoes, sliced (6 slices per tomato)
- 12 slices whole wheat bread, toasted
- 24 slices uncured bacon, cooked
- 12 pieces leaf lettuce
- 6 tablespoons light mayonnaise
Directions: Preheat oven to 400 degrees Fahrenheit. Place a wire cooling rack over a baking sheet and mist with cooking spray; set aside. In a medium bowl, whisk together the eggs, flour, and Cajun seasoning. In a shallow bowl, combine the Rice Krispies, pepper, and ¼ teaspoon salt. Season tomato slices with remaining ¼ teaspoon salt.
One at a time, dredge the tomato slices into the egg mixture, allowing excess to drip off. Transfer the tomato slice to the Rice Krispies and flip to coat; transfer to the wire rack and repeat with remaining tomato slices. Mist tomato slices with olive oil to assist in browning.
Bake tomatoes 15 minutes or until slightly golden. Serve 2 slices of “fried” green tomatoes on each of 6 sandwiches, along with 4 slices of bacon, 2 pieces of lettuce, and 1 tablespoon of mayonnaise.
5. Fruit Loop Waffles with Milk Glaze
So you’ve put breakfast in your dinners and lunches, and now you can put breakfast in your breakfast, by making Fruit Loop Waffles with Milk Glaze. “This isn’t your traditional cereal & milk,” The Blonde Buckeye states. “Oh no, it’s much much better. Cereal IN the waffles, top with a sweet, milk glaze. I mean, this is probably the best cereal & milk ever.” The waffles can be stored in an airtight container in the fridge, and reheated in a 300 degree Fahrenheit oven for 5 to 10 minutes.
- 2 cups Fruit Loops cereal (or other)
- 1¾ cup all-purpose flour
- 2 tablespoons cornmeal
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 eggs
- 2 cups whole milk
- 2 tablespoons melted unsalted butter, slightly cooled
- 4 tablespoons whole milk
- 2 cups powdered sugar
- ½ teaspoon clear vanilla extract
Directions: For the waffles, place the cereal into the bowl of a food processor and grind until coarse crumbs. Set cereal crumbs aside. Whisk together flour, cornmeal, sugar, baking powder & salt together in a medium bowl, set aside. Beat the eggs, milk and butter together in a large bowl. Gently add dry ingredients into the wet, mixing until just combined (do not over mix, there will be lumps). Fold in the cereal crumbs.
Preheat the oven to 200 degrees Fahrenheit. Then preheat your waffle maker and follow the waffle maker instructions to cook, as each one is different. Pour the appropriate amount of batter into preheated waffle maker and cook until golden. After the first batch is done, place them on a rack or cookie sheet in the warmed oven in a single layer. Keep all cooked waffles in the oven while you finish the rest. Don’t stack the cooked waffles or they’ll lose their crispness (unless you plan on re-heating them in the oven).
To make the glaze, in a medium bowl, whisk together the milk, powdered sugar and vanilla until smooth. Add more milk to make it thinner, or more sugar to make it thicker. Plate the waffles and top with milk glaze.
6. Fruity Pebble Muffins
Brighten up weekday mornings with Fruity Pebble filled muffins. “With just two tablespoons of oil, these muffins are much healthier and chewier from the yogurt, but they’re still dense and fluffy like muffins should be,” Crazy for Crust writes. Not only will these muffins deliver a quick breakfast, but you’re even serving up a bit of protein too!
- 3 eggs
- ⅓ cup Nonfat Vanilla or Plain Greek Yogurt
- 2 tablespoons oil
- 1 teaspoon vanilla
- 1 cup sugar
- 6 teaspoons baking powder
- 1 teaspoons salt
- 4½ cups flour
- 1¼ cups milk
- 2 cups Fruity Pebbles Cereal, plus more for garnish
Directions: Preheat oven to 350 degrees Fahrenheit. Line muffin pans with liners and spray with cooking spray. (The lack of fat in the muffins make them stick to the liners – you need the spray.) Whisk eggs in a large bowl. Whisk in yogurt, oil, and vanilla. Whisk until no lumps remain from the yogurt.
Switch to a wooden spoon or spatula, and stir in sugar, baking powder, and salt. Add half the flour and half the milk, stir carefully. Add remaining flour and milk and stir until combined. Stir in cereal. Scoop into liners — just shy of ¼ cup of batter (using an ice cream scoop). It will fill up the muffin liner. These should grow up, not over the liner, so it’s OK they’re a little full. Sprinkle each muffin with a bit of cereal for garnish. Bake for about 15 to 17 minutes, until a toothpick comes out clean. Cool slightly before eating.
7. Ice Cream Pie
Forget graham cracker crusts, or your basic frozen, pre-made option. With a little help from Pam Tebow and Taste of Home, you’ll be making a crust with a Rice Krispie base instead. Tim Tebow’s mom shared the family ice cream pie recipe, which features a fudgy, peanut butter layer between the cereal crust and ice cream; it serves eight.
- 2½ cups Rice Krispies
- ¼ cup plus 3 tablespoons light corn syrup, divided
- 3 tablespoons butter
- 2 tablespoons brown sugar
- ¼ cup hot fudge ice cream topping
- ¼ cup creamy peanut butter
- 1 quart (4 cups) vanilla ice cream, softened
Directions: Place Rice Krispies in a large bowl; set aside. In a small saucepan, combine ¼ cup corn syrup, butter and brown sugar; bring to a boil over low heat, stirring occasionally. Pour over cereal and toss to coat. Immediately press onto the bottom and up the sides of an ungreased 9-in. pie plate.
In a small bowl, mix the ice cream topping, peanut butter and remaining corn syrup until smooth. Carefully spread half of the mixture over bottom of crust; freeze until firm, about 20 minutes. Reserve remaining chocolate mixture for topping; cover and refrigerate. Spoon ice cream into crust; spread evenly. Freeze, covered, for 1½ hours or until firm.
Remove pie from the freezer 10 minutes before serving. In a microwave-safe dish, microwave reserved chocolate mixture on high for 15 to 20 seconds or until pourable; drizzle over pie.
8. Golden Graham S’mores
Seriously sticky and sweet is cereal-infused take on s’mores. If you can make Rice Krispie treats, you can easily recreate Golden Graham S’mores. “These are made in the exact same fashion as Rice Krispies treats,” Brown Eyed Baker States, “only instead of melting the butter and marshmallows in a pan on the stove, you microwave them along with chocolate.” The bars can be stored in an airtight container for two days.
- 8 cups Golden Grahams cereal
- 5 cups miniature marshmallows
- 1½ cups chopped Hershey chocolate bars (about two 4.4-oz size bars)
- ¼ cup light corn syrup
- 5 tablespoons butter
- 1 teaspoon vanilla
- 1 cups miniature marshmallows
Directions: Butter a 9 x 13-inch baking dish and line with parchment paper; set aside. Place the cereal in a large mixing bowl; set aside. In a large bowl, combine the 5 cups of marshmallows, 1½ cups of chopped chocolate, light corn syrup and butter. Microwave in 30-second increments, stirring after each, until the mixture is completely melted and smooth. Stir in the vanilla.
Pour the melted mixture over the cereal and, using a buttered spatula or wooden spoon, gently stir until all of the cereal is coated. Stir in the additional cup of marshmallows.
Turn the mixture out into the prepared baking pan. Butter your hands or spray them with non-stick cooking spray, and press the mixture evenly into the pan, pushing it down into a flat, even layer. Let set at room temperature for at least 1 hour, or pop them into the refrigerator to firm up faster.