Celebrate National Cereal Day with Kellogg’s®

Cereal lovers everywhere celebrated their favorite day of the year – National Cereal Day!

To honor of the occasion, we created a spread of cereal-infused cocktails/mocktails, celebration bowls and small bites – which can also be made and enjoyed by you all! Click through for recipes and inspiration on how to stir up your own unique, flavorful cereal creations at home.

On National Cereal Eve, we invited all local cereal lovers to grab a spoon and join us at Kellogg’s NYC Café to countdown to the big day with the one-and-only Haliee Steinfeld!

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Don’t forget to share your creations on Facebook, Instagram and Twitter at #NationalCerealDay!  


BOWLS

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Confetti (inspired by Hailee Steinfeld herself!)
1 ½ cps Kellogg’s® Rice Krispies® cereal
Treat House Surprise Confetti Rice Krispies treat square
Yellow cake mix

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For the Treat House Surprise Confetti Rice Krispies° Treat Squares (Yields 14 squares):

3 TBSP butter
10 oz. mini marshmallows
6 cups Kellogg’s® Rice Krispies® cereal
3 oz. confetti sprinkles
12 oz. light blue chocolate (white chocolate dyed blue – or your favorite color!)

1.     Melt the butter in a saucepan
2.     Add the mini marshmallows and stir until melted; remove from heat
3.     Add Kellogg’s® Rice Krispies® cereal; stir until combined
4.     Scoop out onto buttered parchment or wax paper
5.     With a rolling pin, roll into a 12” x 14” rectangle
6.     Cut out squares using a 1.75+” square cookie cutter
7.     You will get 42 crispy rice squares (7 squares x 6 squares)
8.     Cut the center out of 14 crispy rice squares
9.     Place the crispy rice square with cut-out center on top of a solid square
10.  Carefully fill the square up with confetti sprinkles!
11.  Top with a solid crispy rice square
12.  Place crispy rice squares that are filled with confetti onto a cooling grid
13.  Melt the light blue chocolate in the microwave (25-second intervals) until it’s 3/4 melted. It will continue to melt as it sits.
14.  Pour the light blue chocolate over the confetti/sprinkle filled square until it’s completely covered. Immediately top with more confetti sprinkles.
15.  Remove from cooling grid and place on a sheet pan until the chocolate sets.
16.  Serve!

To assemble the bowl, top the Kellogg’s® Rice Krispies® cereal with the Confetti Treat. Shake with cake mix and serve with your favorite milk.


Black Tie
1 ½ cups Kellogg’s® Cocoa Krispies® cereal
5 silver meringue drops
1 TBSP gold confetti candy
2 TBSP whipped cream

For the Meringues – Yields 60 full-size or 120 mini meringues
Prep: 20 mins
Bake: 40 mins, plus standing time

3 large egg whites
¼ tsp cream of tartar
Dash of salt
2/3 cup sugar
Silver food color spray

1.     Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2.     Preheat oven to 250°F. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
3.     Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #2 round tip. Transfer meringue to bag. Pipe meringues that are 1/4-inch to ½ inch in diameter, placing them one-inch apart onto parchment paper-lined baking sheets.
4.     Bake 40-45 minutes or until firm to the touch. Turn off oven (do not open oven door); leave meringues in oven 1 hour.
5.     Remove from oven; cool completely on baking sheets. Remove meringues from paper and spray with silver food color spray; store in an airtight container at room temperature.

To assemble the bowl, top the Kellogg’s® Cocoa Krispies® cereal with the silver meringue drops, gold confetti candy or sprinkles, and whipped cream.

 

Strawberries & Champagne
1 ½ cups Kellogg’s® Special K® Original cereal
A shake of strawberry powder
8 pink champagne gummies
1 TBSP pink chocolate curls
Strawberry milk

To assemble the bowl, top the Kellogg’s® Special K® Original cereal with a few shakes of strawberry powder, gummy bears, and pink chocolate curls.  Enjoy with strawberry milk (strawberry powder + milk)!


Unicorn Bowl
1 ½ cups Unicorn Cereal
Cotton candy
Cotton candy-flavored pop candy

To assemble the bowl, top the Unicorn cereal with your favorite store-bought or homemade Cotton Candy.  Top with Cotton Candy flavored Pop Candy and serve with your favorite milk.


SAVORY Dishes

  Corn Pops® Corn Dogs   1 cup all-purpose flour  1 cup yellow corn meal  1/4 tsp salt  Pinch of black pepper  1/4 cup white sugar  4 tsp baking powder  1 egg  1 cup milk  1 pack all-beef hot dogs  8 skewers  8 oz.  Kellogg ’s® Corn Pops® cereal  Oil for frying     In a food processor, pulse  Kellogg ’s® Corn Pops® cereal until broken up, but not dusty. Reserve for later use. Combine flour, corn meal, salt, pepper, sugar, and baking powder in a bowl. Mix well. Combine egg and milk and mix well. Add the wet ingredients to the dry ingredients while whisking. When combined, you should have a thick batter. The consistency may be adjusted by adding more milk. Skewer the hot dogs the long way and dip into the batter. Allow excess to drip off for a few seconds. Roll the battered dogs in the crushed  Kellogg ’s® Corn Pops® until covered. Transfer immediately to a heavy skillet with neutral oil at 350 °F, and cook until batter has expanded and browned, about 3 mins. Turn over to cook the other side. Transfer to a paper towel to drain. Serve immediately.

Corn Pops® Corn Dogs

1 cup all-purpose flour

1 cup yellow corn meal

1/4 tsp salt

Pinch of black pepper

1/4 cup white sugar

4 tsp baking powder

1 egg

1 cup milk

1 pack all-beef hot dogs

8 skewers

8 oz. Kellogg’s® Corn Pops® cereal

Oil for frying

 

In a food processor, pulse Kellogg’s® Corn Pops® cereal until broken up, but not dusty. Reserve for later use. Combine flour, corn meal, salt, pepper, sugar, and baking powder in a bowl. Mix well. Combine egg and milk and mix well. Add the wet ingredients to the dry ingredients while whisking. When combined, you should have a thick batter. The consistency may be adjusted by adding more milk. Skewer the hot dogs the long way and dip into the batter. Allow excess to drip off for a few seconds. Roll the battered dogs in the crushed Kellogg’s® Corn Pops® until covered. Transfer immediately to a heavy skillet with neutral oil at 350 °F, and cook until batter has expanded and browned, about 3 mins. Turn over to cook the other side. Transfer to a paper towel to drain. Serve immediately.

  Falafel Sliders    Makes 4 burgers (6 oz.) or 12 sliders (2 oz.)  6 oz.  Kellogg ’s® Special K® Original cereal 1 12-oz. can chickpeas 1 12-oz. can fava beans 12 oz. frozen English peas Chickpea flour (as needed) 6 oz. chopped roasted mushroom 1 oz. mint, chopped 1 oz. parsley Salt and pepper to taste Slider bun 1 red onion, sliced thin 2 oz. sugar 1.5 oz. kosher salt 8 oz. white vinegar 6 oz. yogurt, preferably Greek 4 oz. English cucumber, finely diced Juice of 1 lemon  For the Patty: Place  Kellogg ’s® Special K® Original cereal in food processor and chop until ground up. Add the drained chic peas and fava beans, and process until smooth. If the mixture is too wet, add a little chickpea flour as needed until the mixture can be formed into patties. Fold in the peas, chopped cooked mushroom, and herbs. Season to taste. Form the mixture into patties and dredge in flour or cornstarch. Sear the patties in a hot skillet just until they have a nice brown color on either side. Transfer to a baking dish and put in 325°F oven for 5-8 minutes.  For the Onions: Combine vinegar with equal parts water and bring to a boil. Add the salt and sugar, and bring to a boil. Put the sliced onions into a stable container and cover with pickling liquid. Allow them to come back to room temperature and put them in the refrigerator. Can be stored up to 3 months!

Falafel Sliders

Makes 4 burgers (6 oz.) or 12 sliders (2 oz.)
6 oz. Kellogg’s® Special K® Original cereal
1 12-oz. can chickpeas
1 12-oz. can fava beans
12 oz. frozen English peas
Chickpea flour (as needed)
6 oz. chopped roasted mushroom
1 oz. mint, chopped
1 oz. parsley
Salt and pepper to taste
Slider bun
1 red onion, sliced thin
2 oz. sugar
1.5 oz. kosher salt
8 oz. white vinegar
6 oz. yogurt, preferably Greek
4 oz. English cucumber, finely diced
Juice of 1 lemon

For the Patty:
Place Kellogg’s® Special K® Original cereal in food processor and chop until ground up. Add the drained chic peas and fava beans, and process until smooth. If the mixture is too wet, add a little chickpea flour as needed until the mixture can be formed into patties. Fold in the peas, chopped cooked mushroom, and herbs. Season to taste. Form the mixture into patties and dredge in flour or cornstarch. Sear the patties in a hot skillet just until they have a nice brown color on either side. Transfer to a baking dish and put in 325°F oven for 5-8 minutes.

For the Onions:
Combine vinegar with equal parts water and bring to a boil. Add the salt and sugar, and bring to a boil. Put the sliced onions into a stable container and cover with pickling liquid. Allow them to come back to room temperature and put them in the refrigerator. Can be stored up to 3 months!


SWEET DISHES

DRINKS

  Froot Loops® Mini Cupcakes    Makes 5-6 cupcakes   For cupcakes:   
  
  
   
   
   
   
   
   
   
   
   
   
   
   
  
  
  
  
  
  
  ½ cup flour ⅛ tsp salt ½ tsp baking powder⅛ 2 TBSP butter, softened ¼ cup sugar ½ egg, beaten ¼ cup milk ¼ tsp vanilla extract  Preheat oven to 375° F. Put paper liners into muffin cups. In a food processor, combine butter and sugar and whip until smooth. Add milk and mix until smooth. Sift flour, salt and baking powder until combined. Add to creamed butter, sugar and milk. Add vanilla extract and mix well. You can add rainbow sprinkles to the batter for a “funfetti” look! Pour batter into muffin cups and bake for 18 min.  For vanilla buttercream icing: ½ cup unsalted butter 1 ¾ cups powdered sugar ½ tsp milk ½ tsp vanilla extract Pinch of salt 2 oz.  Kellogg ’s® Fruit Loops® cereal  In a mixer, add sugar and then butter. Beat until mixed, then add pinch of salt. Add milk and vanilla and beat for 3-5 minutes until smooth and creamy. Spread icing on cupcakes and top with pieces of  Kellogg ’s® Fruit Loops® cereal.

Froot Loops® Mini Cupcakes

Makes 5-6 cupcakes

For cupcakes:
½ cup flour
⅛ tsp salt
½ tsp baking powder⅛
2 TBSP butter, softened
¼ cup sugar
½ egg, beaten
¼ cup milk
¼ tsp vanilla extract

Preheat oven to 375° F. Put paper liners into muffin cups.
In a food processor, combine butter and sugar and whip until smooth. Add milk and mix until smooth. Sift flour, salt and baking powder until combined. Add to creamed butter, sugar and milk. Add vanilla extract and mix well. You can add rainbow sprinkles to the batter for a “funfetti” look! Pour batter into muffin cups and bake for 18 min.

For vanilla buttercream icing:
½ cup unsalted butter
1 ¾ cups powdered sugar
½ tsp milk
½ tsp vanilla extract
Pinch of salt
2 oz. Kellogg’s® Fruit Loops® cereal

In a mixer, add sugar and then butter. Beat until mixed, then add pinch of salt. Add milk and vanilla and beat for 3-5 minutes until smooth and creamy. Spread icing on cupcakes and top with pieces of Kellogg’s® Fruit Loops® cereal.

  Loopy Froot Loops® Cocktail (or mocktail!)    Makes 3 cups      12 cups  Kellogg ®’s Froot Loops® cereal  4 cups sugar  4 cups boiling water  1 tsp red food coloring  Seltzer to top  Vodka, optional     Put the Kellogg®’s Froot Loops®   and sugar in a bowl. Pour the boiling water over the cereal. Stir to dissolve the sugar, then strain through a fine-mesh sieve. Color with the red food coloring. Refrigerate. Build the soda in a clear cup - add syrup to the second line from the bottom (1 oz.). Top with seltzer.    

Loopy Froot Loops® Cocktail (or mocktail!)

Makes 3 cups

 

12 cups Kellogg®’s Froot Loops® cereal

4 cups sugar

4 cups boiling water

1 tsp red food coloring

Seltzer to top

Vodka, optional

 

Put the Kellogg®’s Froot Loops® and sugar in a bowl. Pour the boiling water over the cereal. Stir to dissolve the sugar, then strain through a fine-mesh sieve. Color with the red food coloring. Refrigerate. Build the soda in a clear cup - add syrup to the second line from the bottom (1 oz.). Top with seltzer.