Traditionally eaten with a spoon in a bowl of milk, cereal has taken on many forms over the years. Mixed in with ice cream, sprinkled as a garnish on yogurt, even used as a coating on chicken cutlets. But perhaps the most popular use is in desserts. These recipes take the role of cereal for breakfast and make for an all around sweet ending to the day. The best part? You can experiment with dozens of cereals on the market. Check out these recipes with your favorite breakfast bunches mixed in.
Cinnamon Toast Crumb Cake
1 box vanilla cake mix
1 package instant vanilla pudding
½ cup oil
1 cup water
2 cups flour
1 cup sugar
2 sticks unsalted butter
1 tsp cinnamon
1 Tbsp brown sugar
1 cup Cinnamon Toast Crunch cereal, lightly crushed
1. Preheat oven to 350 degrees Fahrenheit and grease an oblong pan
2. Mix all cake ingredients and beat as directed on box and bake for 25 minutes.
3. For the crumbs, melt butter and mix in all ingredients, including the cereal. Sprinkle over cake by hand.
4. Bake for another 15 minutes until cake is done.
5. Let cool and sprinkle with powdered sugar
—Recipe courtesy of Laura G.
½ cup butter or margarine
1 (14 oz.) can condensed milk
2 (12 oz.) packages semisweet chocolate morsels
1 cup chopped nuts
1 cup graham cracker crumbs
½ cup Golden Grahams, crushed
¼ cup Cocoa Krispies (optional for an added chocolate crunch)
1⅓ cups flaked coconut
1. Preheat oven to 350 (325 for glass dish) degrees Fahrenheit.
2. In a 13 x 9-inch baking pan, melt butter or margarine in oven. Mix together graham cracker crumbs and crushed Golden Grahams and sprinkle over butter, pressing down. Pour sweetened condensed milk evenly over crumbs and layer with remaining ingredients, pressing down firmly.
3. Bake for 25 minutes or until lightly browned.
4. Cool and cut into bars. Store loosely covered at room temperature.
—Recipe courtesy of Kelly W.
3 Tbsp butter
1 package (10 oz., about 40) Jet-Puffed Marshmallows
6 cups Kellogg’s Rice Krispies cereal
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Kellogg’s Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
Note: Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
—Recipe from www.ricekrispies.com