9 Ways to Eat Cereal All Day Long
Bowl and spoon not required.
Renee Comet, 2015, Television Food Network, G.P. All Rights Reserved
Anyone who has ever passed by my cubicle will tell you that when it comes to cereal, I’m a bit...obsessed. If you’re wondering how that’s even possible, allow me to explain. On any given day, I easily have three or four different cereal boxes stashed under my desk, and if you were to open one of my drawers, there’s a 100% guarantee you’d find a bowl and spoon jingling around. Though some people may think it’s crazy, I would easily give up the chance of eating a plate full of the most mouthwatering pasta to munch on a milky bowl of fruity, sugary or grainy flakes, O's or Krispies, instead. And if that wasn’t enough, on more than one occasion, I’ve even been known to have cereal for breakfast, lunch, dinner and dessert.
Though I can’t exactly pinpoint when this obsession started, I can say without a doubt, that it isn’t going away anytime soon. (Though I'll admit, if they stop manufacturing Strawberry Rice Krispies, I may go into a deep, cereal-less depression for a while.)
If your own obsession with cereal has yet to reach Baricevic-status or you're just not a fan of the milk-and-cereal combo (one editor on staff can't stand it), Food Network has bowlfuls (see what I did there?) of sweet and savory recipes that might just change your mind. Because with dozens of cereal varieties out there, one box of cereal goes a long, long way.
Fruity Cereal Treats (pictured above)
Whether you're packing these as a surprise lunch treat or whipping them up as a fun after-school snack, these Fruity Cereal Treats are great for kids (and adults) big and small. You'll use 3 cups of Rice Krispies to make the sticky base and 3 cups of Fruity Pebbles to make the colorful topping. You can even sneak dried apricots, cranberries or cherries inside for a healthy-ish touch.
Forget the milk and spoon and embrace the savory side of cereal with these baked fish sticks, instead. To give your fish a crispy-crunchy coating, brush it with egg whites and roll it in lightly-crushed rice cereal. Serve with spicy cayenne-coated fries and dig right in! It's easy enough to whip up after a late night of soccer practice or dance class.
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
Perfect for bake sales, pep rallies or just about any other school-related gathering, these vibrant butter cookies from Sunny Anderson combine the sweetness of Fruity Pebbles with the nuttiness of almonds to give you a one-of-a-kind confetti treat. Make a big batch the next time you're running low on sprinkles and watch the cookies quickly disappear.
Renee Comet, 2015, Television Food Network, G.P. All Rights Reserved
If you find yourself running late for work or school every now and then, you'll want to have a batch of these fruity bars on standby. To make them, combine marshmallows, honey, Whole-Grain Cheerios and freeze-dried strawberries and bananas together in a large pot. Let sit in a baking pan for 30 minutes and slice and pack in an airtight container for a grab-and-go breakfast in minutes!
Enjoying a frozen treat has never been easier thanks to these irresistible yogurt pops from Trisha Yearwood. To start, Trisha soaks an assortment of cereals, including Reese's Puffs, Cinnamon Toast Crunch and Cap'n Crunch in separate bowls of milk for 30 minutes. She then strains each milk mixture into separate containers, combining each with Greek vanilla yogurt. Once fully mixed, she transfers them into 3-ounce cups and freezes until ready to eat. Coat with melted chocolate and a blend of your favorite crushed cereal for additional texture and fun.
Looking for an easy breakfast to kick-start your morning? These yummy French Toast sticks from Ree Drummond are sure to do the trick! To make them, Ree coats thick stripes of Texas Toast in a crunchy mixture of Panko breadcrumbs, cinnamon and crushed-up Cap'n Crunch cereal. She then transfers them to Ziploc bags, freezing until needed. Keep a stash handy in your freezer for those days (or weekends) when you want to catch a few extra zzz’s.
If your grocery store's ever run out of your favorite cereal (it's happened, and trust me, it was utterly terrible!) and you're not sure what else to buy, follow Molly Yeh's lead and make your very own! Molly combines dried cherries, chocolate chips, coconut flakes and toasted hazelnuts with batches of homemade meringues and mini sugar cookies to make her unique blend. Trust us — whether you follow the recipe exactly as is or substitute some of the ingredients — it’s bound to be delicious!
2012, Television Food Network, G.P. All Rights Reserved
Running low on breadcrumbs? Fret not, two cups of Corn Flakes cereal is all you need to save the day! You'll use them in this recipe to give your chicken tenders a crispy golden coating. And don't forget the red pepper-basil dipping sauce. Ketchup, who?
Have you ever seen anything more delicious?! Part edible bowl, part 'gram-worthy post, this over-the-top rainbow creation is one for the books. To make it, combine seven cups of Fruity Pebbles cereal with butter, vanilla and mini marshmallows in a large pot, mixing until combined. You'll then press the mixture into small bowls or jumbo muffin cups and refrigerate. Fill with your favorite blend of ice cream and watch as the likes roll right in.
To learn more about your favorite cereals, grab a copy of Food Network Magazine's September 2019 issue and check out the special Cereal section starting on page 26.
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