You've Never Eaten Cereal Like This Before

You only get one chance to start the day off right each morning, so why not begin by putting your best foot forward? The next time you're feeling like your mornings have become a little lackluster, upgrade your breakfast with these deliciously unconventional breakfast recipes. The most important meal of the day should be enjoyed, and these imaginative dishes are sure to do the trick. We're all familiar with getting a little resourceful with cereal in our youth, but now that we're adults, cereal sandwiches don't have the same charm. On the contrary, these cultured concoctions are grownup-friendly, and promise to jumpstart your day with some spicy pizzazz, infusing unexpected ingredients like chili powder, lime zest, and bacon-infused milk (amen) in with your breakfast cereal.

Kellogg's is inspiring people to "Stir Up Breakfast" by remixing their iconic cereals in innovative ways. The brand is collaborating with chefs to come up with inventive approaches that reimagine breakfast with an unpredictable twist. The results are described as "never-thought-of-that-before breakfast moments" that aim to surprise the senses and disrupt common notions of the classic cereal and milk combo. Danny Bowien, chef and co-founder of Mission Chinese Food in San Francisco and New York and James Beard Rising Star Chef award winner, recently stirred up breakfast at his Manhattan location with a special brunch menu that found synergy between cold cereal and Asian cuisine.

When first taking a look at Bowien's menu, it was impossible not to be taken aback by surprising combinations like Raisin Bran with a side of spicy Mapo Tofu, and Corn Pops topped with egg and served with savory thrice cooked bacon. In the lineup of five limited edition brunch options, sweet cereals collided with piquant spices for an awakening jolt to the morning. Calmer selections included Frosted Flakes served with matcha milk and a side of green tea noodles. A thick bed of cashew butter and persimmon jam was topped with Frosted Mini Wheats before being doused with peanut milk, and enjoyed with a side of beef jerky fried rice.

Kellogg's gave Bowien free reign to develop his eclectic menu, which he worked on for about a month. At first he toyed with ideas like beef tartare, but ultimately decided it was too "chefy" and not right for the morning. Ultimately, the chef drew his inspiration for the menu from his father, who he says has been eating cereal the same way for the last 66 years — just pouring milk over the top of it. Bowien wanted to create dishes that were innovative but not esoteric; accessible in terms of flavor, but also ingredients if one were to want to try their hand at it later. All the ingredients in his lineup can be found at a grocery store, Asian market, or online. Bowien kindly shared his recipes with Bustle, including his favorite (Frosted Mini Wheats), so you can partake in the magic at home. You'll never look at breakfast cereal the same way again.

Frosted Mini Wheats with PB & J Cashew Butter, Peanut Milk, and Persimmon Jam

Serving: Four to five people


  • 4 cups Kellogg's​ Frosted Flakes
  • 2 cups persimmon jam
  • 2 cups cashew butter, mixed with 1 cup organic peanut butter
  • 1 quart organic whole milk
  • 1 cup organic peanut butter
  • 1 tbsp. agave syrup
  • 1 cup ice​

Ingredients for garnish:

  • 1 cup roasted peanuts
  • 3 tbsp. flax seeds, toasted and ground course in a food processor

Instructions for the peanut milk:

  • Combine​ organic whole milk, organic peanut butter, agave syrup, and ice in a blender, and blend over highest setting until combined.

To serve:

  • ​Plate cashew butter, jam, in the center of a large plate.
  • Top with cereal and seed/nut garnishes.
  • Serve with glass of peanut milk.

Frosted Flakes with Matcha Milk and Green Tea Powder

Serving: Four to five people


  • 6 cups Kellogg's Frosted Flakes
  • 4 tbsp. high quality matcha powder
  • 4 cups milk
  • 1 tbsp. heavy cream
  • 1/2 cup ice
  • Pinch of Maldon sea salt

Instructions for the milk:

  • Blend matcha powder, milk, heavy cream, and ice in a blender on the highest setting until incorporated and bright green.
  • Serve immediately, as the milk will lose its color over time.

To serve:

  • Fill your bowl with Kellogg's Frosted Flakes, milk, and a pinch of Maldon sea salt. Dust a generous amount of matcha powder on the cereal, enjoy!

Corn Pops with Benton's Bacon Broth and Fried Egg

Serving: Four to five people


  • Kellogg's​ Corn Pops
  • 1 lb. Benton’s bacon or very high quality smoky bacon, diced
  • 3 cups soy milk
  • 1 cup chicken stock
  • 1 egg
  • Pinch of Maldron salt
  • Pinch of togarashi

Instruction for bacon broth:

  • Slowly fry the bacon until crispy, reserve bits for garnish.
  • Add chicken stock and soy milk, bring to a simmer, and skim any foam that rises to surface.
  • Fry one egg per guest and season with Maldon salt and togarashi.

To serve:

  • ​Fill bowls with broth, cereal, egg, garnish with togarashi chili powder and bacon bits.

For more inspiration, check out Bustle on YouTube.

Images: Kellogg's (3); acknight/Instagram