Hot Buttered Cheerios
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I’ve been making this sweet, crunchy snack since childhood — think buttery, cinnamon-kissed Cheerios that crisp up in the oven. Hot Buttered Cheerios turn an ordinary breakfast cereal into a nostalgic treat for movie nights, school lunches, or an easy party nibble. If you like salty-sweet snacks with minimal fuss, this one’s a keeper. For a playful mini-doughnut spin on the idea, check out this easy variation I tried that doubles the fun: mini doughnut version.
Why you’ll love this dish
Hot Buttered Cheerios are comfort food in under 30 minutes. They’re quick, budget-friendly, and kid-approved — and they travel well for potlucks or picnic boxes. The brown sugar and butter form a glossy coating that crisps in the oven, giving each O a crunchy exterior and tender interior. Make them when you want something sweeter than plain cereal but less fiddly than baking cookies.
“A simple bowl of cereal turned into the most comforting snack — sweet, buttery, and dangerously easy to eat.” — a happy tester
Step-by-step overview
This recipe is straightforward: you melt butter, stir in brown sugar and flavorings until smooth, toss the Cheerios in that warm syrup, spread on a sheet, and bake briefly so the coating sets and crisps. Expect about 10–15 minutes in the oven with one stir halfway through. The hands-on time is minimal, and the results are more interesting than store-bought sweet cereals.
What you’ll need
- 4 cups Cheerios (original—use a gluten-free brand if needed)
- 1/4 cup unsalted butter (substitute coconut oil for a dairy-free option)
- 1/2 cup packed brown sugar (light or dark both work; dark gives deeper molasses flavor)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional but recommended)
- Pinch of salt
Notes: For a vegan swap, replace butter with firm coconut oil and use a vegan vanilla. If you prefer less sweetness, reduce brown sugar to 1/3 cup.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Pour the 4 cups of Cheerios into a large mixing bowl and set aside.
- In a small saucepan over medium heat, melt the 1/4 cup unsalted butter.
- Stir in 1/2 cup brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and a pinch of salt. Cook and stir until the sugar dissolves and the mixture is smooth—about 1–2 minutes. Don’t let it boil vigorously.
- Immediately pour the butter-sugar mixture over the Cheerios. Stir gently but thoroughly so each piece gets coated.
- Spread the coated Cheerios in an even layer on the prepared baking sheet.
- Bake for 10–15 minutes, stirring once halfway through to ensure even crisping. Watch closely near the end so the sugar doesn’t scorch.
- Remove from the oven and let cool completely on the sheet; the coating will firm up as it cools. Break apart any clusters and serve.
Best ways to enjoy it
Serve Hot Buttered Cheerios in a bowl as a snack with coffee or hot chocolate. They’re also great:
- As a topping for ice cream or Greek yogurt (adds sweet crunch).
- Piled into small paper cones for parties or holiday gatherings.
- Mixed with nuts, pretzels, or dried fruit for a sweet-and-salty trail mix.
For a themed twist at brunch, scatter them around a fruit and cheese board for texture contrast.
Storage and reheating tips
Store cooled Hot Buttered Cheerios in an airtight container at room temperature. They keep crisp for about 5–7 days. Avoid refrigerating — moisture will soften the coating. To refresh slightly softened pieces, spread on a baking sheet and heat at 300°F (150°C) for 5–7 minutes, then cool. For longer storage, freeze in a sealed bag up to 1 month; thaw at room temperature before serving.
Helpful cooking tips
- Coat while the butter-sugar is warm: it makes even coverage simple.
- Don’t overbake: the coating will set as it cools, so remove when lightly golden.
- Use parchment paper for easy cleanup and to prevent sticking.
- If the sugar begins to bubble aggressively, lower the heat — burnt sugar tastes bitter.
For more creative pairings and an air-fryer snack idea I like to reference when experimenting, see this fun savory-sweet combo: air-fryer grilled cheese idea.
Creative twists
- Chocolate drizzle: melt 2 ounces of chocolate and drizzle over cooled cereal for a chocolatey finish.
- Nutty crunch: fold in 1/2 cup chopped toasted pecans or almonds after baking.
- Spiced chai: swap cinnamon for 1/4 teaspoon cardamom and a pinch of cloves.
- Maple-cinnamon: replace brown sugar with 1/3 cup maple syrup, reduce oven time slightly.
- Mini doughnuts: for a playful presentation and different texture, try a mini-doughnut inspired approach — I’ve tested a version that turns this into a party bite: mini doughnut inspiration.
Common questions
Q: Can I use a different cereal?
A: Yes. Rice Chex, Cheerios variants, or other O-shaped cereals work well. Denser cereals may need slightly longer baking to get crisp.
Q: How do I make this vegan?
A: Replace the butter with coconut oil (firm at room temp), and ensure your vanilla is vegan-friendly. Brown sugar is usually vegan but check for bone char processing if that’s a concern.
Q: Will the cereal stay crunchy?
A: Stored in an airtight container at room temperature, it stays crunchy for about a week. Avoid humidity and refrigeration.
Q: Can I make this ahead for a party?
A: Yes — make up to 24–48 hours in advance for best crunch. For longer prep, freeze in a sealed bag and thaw before serving.
Q: What if the sugar crystallizes or burns?
A: If crystals form, gently warm and stir until dissolved; if it smells burnt, discard and start over, lowering the heat. Keep the mixture on medium-low and watch carefully.
Conclusion
If you want other takes on this idea — from mini-doughnut styled bites to classic fried-style versions — these recipes offer useful comparisons and inspiration: Mini Doughnut Hot Buttered Cheerios – Belly Full, Hot Buttered Cheerios – Spaceships and Laser Beams, and Fried Cheerios (aka, Classic Hot Buttered Cheerios) – Sweet Little Bluebird.
Hot Buttered Cheerios
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Pour the Cheerios into a large mixing bowl and set aside.
- In a small saucepan over medium heat, melt the unsalted butter.
- Stir in the brown sugar, vanilla extract, ground cinnamon, and a pinch of salt. Cook and stir until the sugar dissolves and the mixture is smooth, about 1–2 minutes. Don’t let it boil vigorously.
- Immediately pour the butter-sugar mixture over the Cheerios. Stir gently but thoroughly to coat each piece.
- Spread the coated Cheerios in an even layer on the prepared baking sheet.
- Bake for 10–15 minutes, stirring once halfway through to ensure even crisping. Watch closely near the end to prevent the sugar from scorching.
- Remove from the oven and let cool completely on the sheet. The coating will firm up as it cools.
- Break apart any clusters and serve.
