food

5 Cereal Hacks

There’s so much you can do with your leftover cereal, you just need a little inspiration from our 5 Cereal Hacks! Whether it’s cereal for dinner or cereal for dessert, there’s a recipe for everyone. From granola cookies to cornflake fried chicken, discover all our cereal recipes. Time to grab the Kelloggs!

food

5 Cereal Hacks

There’s so much you can do with your leftover cereal, you just need a little inspiration from our 5 Cereal Hacks! Whether it’s cereal for dinner or cereal for dessert, there’s a recipe for everyone. From granola cookies to cornflake fried chicken, discover all our cereal recipes. Time to grab the Kelloggs!

Ingredients

  • 150g light brown sugar
  • 85g butter, softened
  • 1 egg
  • 150g plain flour
  • ½ tsp baking powder
  • 150g fruit & chocolate granola

Steps

  1. Preheat the oven to 190c and line 2 baking trays with greaseproof paper.
  2. In a large bowl cream together the sugar and butter. Add the egg and beat well again before adding the flour and baking powder. Finally add the granola, then shape into 12 balls and bake for 10-15 minutes or until golden and cooked through. Leave to cool on a wire rack then store in an air tight container.

Ingredients

  • 3 chicken breasts, cut into pieces
  • 50g plain flour
  • 1 tsp chilli powder
  • 2 eggs
  • 100g corn flakes
  • Vegetable oil, for frying

Steps

  1. Heat the oil to 180c.
  2. Put the flour into a shallow bowl then add the chilli powder, followed by 1tsp each of salt and pepper. Mix together well and set aside. In another shallow bowl beat the eggs together and set aside. Crush the corn flakes in a food processor and bashed with a rolling pin and put in a third shallow bowl.
  3. Dip each piece of chicken in the flour, then the egg, and finally into the corn flake crumbs. Cook in the hot oil for 3-4 minutes until golden and cooked through.
  4. Serve right away.

Ingredients

  • 100g butter
  • 100g toffees
  • 100g marshmallows
  • 150g rice krispies

Steps

  1. In a large saucepan over a low heat, melt together the butter, toffees and marshmallows. Once completely melted tip in the rice krispies then mix well until everything is well coated. Tip into a baking tray and press well into the corners and smooth the top. Leave to set for a couple of hours before cutting into bars.

Ingredients

  • 1 pack ready to bake muffin mix
  • 1 egg
  • 150ml oil
  • 250ml milk
  • 1 tsp cinnamon powder
  • 50g cinnamon grahams
  • 100g blueberries
  • For the topping:
  • 25g plain flour
  • 30g light brown sugar
  • 30g butter, softened
  • 30g cinnamon grahams, crushed

Steps

  1. Add the muffin mix to a medium-sized bowl, then add the egg, oil and milk. Mix well together then fold through the cinnamon, crushed cinnamon grahams and blueberries. Fill the muffin cases evenly with the mixture.
  2. In a small bowl mix together the topping ingredients, rubbing everything together with your fingers. Sprinkle over the top of the muffins then bake for 15-20 minutes. Remove to cool.

Ingredients

  • 800ml double cream
  • 50ml milk
  • 175g coco pops
  • 300g condensed milk
  • 4 tbsp chocolate malt powder

Steps

  1. Pour the cream and milk into a large bowl and add 150g of the Coco Pops. Cover and leave in the fridge for 1 hour to let the cream infuse with the chocolate flavour.
  2. Drain the cream from the soggy cereal into another large bowl, pushing the cereal through a sieve to extract as much of the flavoured cream as possible. Discard the soggy cereal. Whip the cream until thick then add the condensed milk and malt powder and whip again to combine everything.
  3. Pour the ice cream mixture into a large tub or a loaf tin then sprinkle over the remaining Coco Pops. Pop it into the freezer for at least 3 hours.
  4. When you’re ready to eat, allow the ice cream 10 minutes or so at room temperature to become scoop-able.