How To Eat Cereal For EVERY Meal

Photographed by David Brandon Geeting.
When it comes to starting the day off right, you really can't go wrong with a bowl of cereal. It's the first meal we've ever "made" for ourselves (pouring milk without any spillage is a big accomplishment, right?). Even with our schooldays far behind us, we still find ourselves regularly turning to Tony the Tiger and the trusty Cap'n for a quick mid-afternoon refuel.

For the most part, we've been eating our cereal the old-fashioned way, drenched in our milk of choice. But, there's more to this breakfast staple than meets the eye. We tapped Yasmina Jacobs of Eat Make Celebrate for three fun ways to cook with cereal. These rainbow-colored dishes will appeal to the sophisticated gourmand and the kid in you. Better pick up some extra boxes on your next grocery run — you'll need more than your usual morning fix.

Photographed by David Brandon Geeting.
Froot Loops Berry Cereal Muffins
Makes 12 large muffins

Prep Time
35 minutes
1 cup Froot Loops
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 eggs
3/4 cup sugar
1 ripe banana
3/4 cup sour cream
2 tsp vanilla extract
3/4 cup blueberries, fresh or frozen
Photographed by David Brandon Geeting.
Photographed by David Brandon Geeting.
1. Crush about 3/4 cups of Froot Loops. This should give you just over 1/4 cup of Froot Loop dust. Reserve the extra for the topping.

2. In a large bowl, mix the crushed-up 1/4 cup of Froot Loops dust, flour, baking powder, and salt. Whisk together until well combined.

3. In a different bowl, mash the banana. To the mashed banana add the other wet ingredients — the sugar, eggs, sour cream, and vanilla. Whisk thoroughly.

4.  Add the blueberries to the dry ingredients and toss them gently so they are coated in the flour mixture.

5. Pour the wet ingredients into the dry ingredients and gently fold them together. Just stir until combined. Don’t over-mix — the batter will be fairly thick.

6. Spray a muffin or cupcake pan with nonstick spray, and spoon the batter in. Fill the cups with batter, and dust the top of the muffins with any remaining crushed–Froot Loop dust. Use your fingers to break up the remaining 1/4 cup of Froot Loops over the muffins to create a sort of crumble topping.

7. Bake at 375 degrees Fahrenheit for 22 to 25 minutes, or until a skewer inserted into the muffins comes out clean.
Photographed by David Brandon Geeting.
Rice Krispies Candy Sushi
Makes about 2 dozen pieces

Prep Time
15-20 minutes

5 cups Rice Krispies cereal
3 tbsp unsalted butter
1 10-oz bag mini marshmallows
1 box Fruit Roll-Ups (can substitute with Fruit by the Foot, fruit leather, or Sour Power Belts)
Gummy candy of your choice       
Photographed by David Brandon Geeting.

1. Place the marshmallows and butter in a large microwave-safe bowl. Microwave for about 1 minute and stir.

2. Microwave for another 30 seconds, and mix again. The marshmallows should be totally melted, and the mixture should be sticky but workable. If you still have visible marshmallow chunks, microwave for another 30 seconds.

3. Add the Rice Krispies to the marshmallow mixture, and stir to combine. As soon as everything is coated, pour the Rice Krispies into a large baking sheet lined with parchment or wax paper. Spread them out into a thin, even layer.

4. Roll out the Fruit Roll-Up to serve as "seaweed." Cut a rectangle of Rice Krispies treat and cover it with the seaweed. Flip it over so the seaweed is on the bottom.

5. Put a gummy candy of your choice on one edge of the Rice Krispie treat, and then slowly roll one side of the treat toward the other edge. Keep tightening the roll, and when the sides meet, trim any excess Rice Krispies and Fruit Roll-Up.

6. Use a sharp knife to slice the roll into sushi. Serve.
Photographed by David Brandon Geeting.
Special K Coconut Shrimp
Makes 25-30 medium shrimp

1 lb cleaned, deveined shrimp, with tails attached
1/2 cup all purpose flour
1 egg
3/4 cup Special K
3/4 cup unsweetened coconut flakes
Salt and pepper, to taste
Coconut or vegetable oil, for sautéing (optional)
Photographed by David Brandon Geeting.

1. Crush the Special K into bread-crumb-size pieces.

2. Set up three bowls. Place flour in the first bowl, beat the egg in the second bowl, and mix the crushed Special K and the coconut flakes in the third bowl. Add a pinch of salt and pepper to the first and third bowls. 

3. Pat the shrimp dry, and then dip into the flour, dip into the egg, and cover in the cereal/coconut mixture.

4. Bake the shrimp at 400 degrees Fahrenheit for 8 minutes, or sauté them over a medium-high heat in vegetable oil for 2 minutes on each side. Remove from heat and serve.

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