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–+ servings

Hot Buttered Cheerios

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A nostalgic, sweet, and crunchy treat that transforms ordinary breakfast cereal into a delectable snack, perfect for movie nights and parties.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 4 cups Cheerios 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 a deeper molasses flavor.
  • 1 teaspoon vanilla extract Use vegan vanilla for a vegan option.
  • 1/2 teaspoon ground cinnamon Optional but recommended.
  • 1 pinch salt To enhance flavors.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Pour the Cheerios into a large mixing bowl and set aside.
  3. In a small saucepan over medium heat, melt the unsalted butter.
  4. 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.
Baking
  1. Immediately pour the butter-sugar mixture over the Cheerios. Stir gently but thoroughly to coat each piece.
  2. Spread the coated Cheerios in an even layer on the prepared baking sheet.
  3. Bake for 10–15 minutes, stirring once halfway through to ensure even crisping. Watch closely near the end to prevent the sugar from scorching.
  4. Remove from the oven and let cool completely on the sheet. The coating will firm up as it cools.
  5. Break apart any clusters and serve.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 9g

Notes

Store cooled Cheerios in an airtight container at room temperature for about 5-7 days. Do not refrigerate. To refresh softened pieces, re-bake at 300°F (150°C) for 5-7 minutes. For longer storage, freeze in a sealed bag for up to 1 month.
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