Ditch the Bowl! 5 Yummy Ways to Cook with Cereal
I know it can be hard to imagine the cereal can do more than just serve as a basic, tasty breakfast, but it can. Have you ever tried making chicken fingers with crushed corn flakes, or using cheerioes to flavor a baked apple bread? Well all of this is really possible. Here are seven great ways to get started cooking with the cereal from your pantry!
1. Cheerio-Crusted French Toast
French toast gets a crunchy topping with delicious lightly crushed cereal!
Ingredients:
3 eggs
¾ cup whole milk
1 tablespoon sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 slices challah bread, preferably two or three days old
1 cup lightly crushed Peanut Butter Cheerios
3 tablespoons butter
Directions:
-In a large bowl whisk together the eggs, milk, sugar, vanilla, and cinnamon. Dip the challah in the mixture, making sure each slice is completely coated.
-Warm the butter in a skillet over medium and add the bread slices, as many as will fit. Cover the tops of each slice with crushed cheerios and press them gently into the bread so they stick. Flip each slice and cook for two more minutes. Then remove from skillet and serve Cheerio side up!
Related: 7 baked oatmeal recipes to start your day
2. Fruit Krispie Kebabs
These adorable fruit kebabs are a healthy treat for kids and can made with just about any kind of fruit.
Make fruit krispie kebabs
3. Whiskey Ice Cream with Caramelized Corn Flakes
Did you know corn flakes can be caramelized in the oven and made into a crunchy topping for ice cream or yogurt? They are the perfect alternative to sugary sprinkles.
Make whiskey ice cream with caramelized Corn Flakes
Related: 6 sweet dips for the ultimate cookie dough lover
4. Crispy Corn Flakes Chicken Fingers
These crispy baked chicken fingers are coated with corn flakes for delicious taste and texture!
Make crispy Corn Flakes chicken fingers
5. Dulce de Leche Cheerio Bread
Grind up cheerios to make a flour that adds flavor and heft to delicious apple bread!
Make dulce de leche Cheerio bread
- By Kelsey Banfield
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