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Bottom-of-the-Box Cereal Cake

Breathe new life into those soon-to-be-stale cereal crumbs that always seem to linger at the bottom of the bag. This breakfast cake is a delicious way to repurpose and save on food waste!

Cereal Cake - made with all those lingering cereal crumbs!

How many times have you opened up a box of cereal only to find there’s just a handful of semi-stale crumbs lingering at the bottom of the bag? If your house is anything like mine, this happens a lot!

But I’ve got good news: You can turn this cereal into cake. And not just any cake, but a relatively healthy breakfast cake that is sure to be gobbled up by the very people who rejected the cereal crumbs in the first place.

make a cake with all your leftover cereal!

The best part about Cereal Cake is you can make it with nearly any cereal you have. Denser, more fiber-rich cereals will give you a slightly denser cake than light rice-based cereals, but either way the cake is delicious. I’ve tried this recipe now with several different combinations and have never been disappointed with the results.

Cereal cake - made with all those lingering cereal crumbs!make a cake with your leftover cereals!

If you have any questions about the recipe below, or are wondering whether the cereals / other ingredients you have will work, feel free to leave a comment before you get baking and we can brainstorm together!

5.0 from 1 reviews
Bottom-of-the-Box Cereal Cake
 
Prep time
Cook time
Total time
 
Breathe new life into those soon-to-be-stale cereal crumbs that always seem to linger at the bottom of the bag. This breakfast cake is a delicious way to repurpose and save on food waste!
Author:
Recipe type: cake
Cuisine: American
Serves: 8 servings
Ingredients
  • 2 cups whole grain cereal (Cheerios, wheat squares, bran flakes, Puffins, or any kind you have)
  • 1 cup all-purpose flour (unless you are using a rice-based cereal, in which case you can use whole wheat flour)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ cup oil (canola, sunflower, grapes)
  • ½ cup brown sugar
  • ½ cup canned pumpkin, applesauce OR mashed banana
  • ¼ cup plain yogurt
  • 1 egg
  • ¼ cup milk
  • ½ cup chopped apples or pears
  • For the crumb topping:
  • 2 Tbsp cold butter
  • 3 Tbsp whole wheat flour
  • 3 Tbsp quick oats
  • 3 Tbsp brown sugar
  • pinch of salt
  • ½ tsp cinnamon
Instructions
  1. Preheat oven to 350. Place cereal in a food processor and pulse until the cereal is finely ground (but it's ok to have some lingering small chunks or coarser crumbs). 2 cups of cereal should yield about 1 cup of very fine cereal crumbs. If you get more or less, measure out 1 cup.
  2. Gently stir together the cereal crumbs, flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
  3. In a mixing bowl, whisk together the oil, sugar, pumpkin/applesauce/banana, yogurt, egg and milk.
  4. Pour half the flour mixture into the wet ingredients and stir gently to combine, then add the other half and stir until just combined (careful not to over-mix). Fold in the chopped apple or pear. Let batter sit for 5 minutes.
  5. Meanwhile, grease and flour an 8x8 (or 9 inch round) glass baking dish. Then make the crumb topping by stirring together topping ingredients with a fork.
  6. When the batter has sat, use a spatula to scrape it into the baking dish. The batter will be thick, but if it seems too thick to scrape, stir in another 2 Tbsp milk.
  7. Sprinkle the crumb topping over the batter, then bake the cake for 30-40 minutes, or until a knife comes out mostly clean (a few crumbs are ok) when inserted into the middle.
  8. Let cool 15 minutes then serve warm or at room temperature.

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7 Comments

  • Reply
    [email protected]
    November 5, 2015 at 6:01 pm

    Such a clever way to use leftover cereal! I actually use crumbs from the bottom of the cereal box (and other packages like crackers and chips), combine them in a bag, and sprinkle them on my salads. Waste not, want not!

    • Reply
      Amelia Winslow
      November 6, 2015 at 9:36 am

      That’s a great idea too, Kaylin! I would never have thought to put cereal on salad – but any extra crunch is probably delicious!

  • Reply
    Erin Mitchell
    September 23, 2017 at 11:00 am

    I wonder if this would work with fruity pebbles… My step son’s go to cereal and his birthday is coming up

  • Reply
    Vana
    April 4, 2018 at 2:20 am

    Can I use grated apple instead of applesauce ? I guess I could microwave it with a tbsp of water….not sure. I’m trying it out…

    • Reply
      Amelia Winslow
      May 4, 2018 at 12:39 pm

      Yes, grated apples would work just fine. You may want to add another Tbsp or two of yogurt or milk to add a little additional liquid.

  • Reply
    Lirpa
    April 22, 2018 at 11:04 am

    I tried this and it was delicious! Seemed like a perfect “whatever you’ve got” recipe so I also made a version with zucchini instead of apples and pineapple upside down topping instead of the crumble–worked like a charm! What a wonderfully flexible recipe!

    • Reply
      Amelia Winslow
      May 4, 2018 at 12:30 pm

      Hi April, I’m so glad you enjoyed the cake! And glad to know it works with these substitutions – you never know how changing the produce will affect the recipe. I’ll have to try your version too. Thanks for sharing your experience 🙂

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