National Cereal Day with dishes to take you from morning to night

Incorporating cereal into any meal with Chef Mark Bailey. (ABC7)

We celebrated National Cereal Day on this Taste Test Tuesday with dishes to take you from morning to night. Chef Mark Bailey, author of “Cooking in Boxers: 50 Ways to Keep Your Mate in Bed," says you can incorporate cereal into nearly any meal, and he shared a few of his favorite dishes. Learn more at

Fruity Cereal Bowl

  • 1/4 cup (1/2 stick) butter or margarine
  • 1 pkg. (10-1/2 oz.) miniature marshmallows (6 cups)
  • 1 pkg. (13 oz.) Fruity Pebbles Cereal (about 8-1/2 cups)
  • Line 2-1/2- to 3-qt. bowl with foil, extending foil about 2 inches beyond edge of bowl. Lightly grease foil; set aside.
  • Place butter in 4-qt. microwaveable bowl sprayed with cooking spray. Microwave on high 45 sec. or until butter is melted. Add marshmallows; stir to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Microwave an additional 4 min., stirring after 2 min. Add cereal; mix well.
  • Place cereal mixture in foil-lined bowl; press firmly onto bottom and up side of bowl to form thick shell. Let stand in cool dry place at least 4 hours or overnight until firm. Remove cereal shell from bowl, using foil handles. Carefully peel off foil. Fill shell as desired. Makes 24 servings.

Cereal Milk

  • 1-1/2 cups whole milk
  • 3/4 cup Pebbles Cereal
  • Combine milk and Pebbles in a cereal bowl. Allow to sit for 30 minutes. Strain out milk, measuring 3/4 cup for the doughnuts and reserving the rest for the glaze. (Discard cereal.)

Cereal Doughnuts

  • 2 cups cake flour
  • 1-1/2 cups cereal milk
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 2 Tablespoons butter, melted
  • 1/2 teaspoon vanilla


  • 1-1/2 cups confectioners’ sugar
  • 3 tablespoons “cereal” milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Cinnamon Pebbles Cereal

For the doughnuts:

  • Preheat oven to 425 degrees F. Spray doughnut pan with nonstick cooking spray.
  • In a large mixing bowl, sift together cake flour, sugar, baking powder, salt and cinnamon. Add cereal milk, eggs, butter and vanilla. Beat until just combined. Spoon doughnut batter in a gallon-size plastic zip top bag. Cut off a 1/2 inch piece from one corner. Pipe into each doughnut cup.
  • Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.

For the glaze:

  • In small bowl, stir together sugar, reserved cereal milk and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts. Sprinkle top with Pebbles cereal. Serve immediately.
  • Makes 12 doughnuts. One doughnut per serving.

Crunchy Curried Hummus

  • 2 cans (15 ounce each) chickpeas, rinsed and drained
  • 1 garlic clove
  • 1 Tablespoon curry powder
  • 1 teaspoon toasted cumin seeds*
  • 2 tablespoons tahini
  • 1/4 cup water
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 3 Tablespoons olive oil
  • 1/3 cup Grape Nuts Cereal
  • Cauliflower florets and carrot sticks
  • In the bowl of a food processor add chickpeas, garlic, curry powder, cumin seeds, tahini, water, lemon juice and salt. Pulse to combine. With the motor running, stream in olive oil and process until smooth.
  • Remove from food processor and place in serving bowl. Fold in Grape-Nuts cereal. Top with a light drizzle of olive oil and sprinkle with additional Grape-Nuts cereal for added crunch. Serve with cauliflower florets and carrot sticks.
  • Note: To toast cumin seeds, place seeds in a dry pan over medium heat. Toast until golden brown and fragrant.

Spicy Chicken Bites

  • 3 cups rice krispie cereal
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon garlic salt
  • 3 tablespoons margarine or butter, melted
  • 1 pound boneless, skinless, split chicken breast
  • Place cereal in shallow dish or plate. Set aside.
  • In small mixing bowl, combine margarine, curry powder and garlic salt. Set
  • aside.
  • Cut chicken into 1 1/2-inch cubes. Add to margarine mixture, tossing to
  • cover evenly. Coat with cereal. Place chicken bites in single layer on baking
  • sheet coated with cooking spray.
  • Bake at 375 F about 10 minutes or until chicken is tender, no longer pink
  • and juices run clear. Do not cover pan or turn chicken while baking.
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