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A bowl of crispy, golden Buttered Cinnamon Sugar Cheerios, seasoned with warm spices.

Buttered Cinnamon Sugar Cheerios


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  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A delightfully simple and addictive snack made from toasted Cheerios coated in a buttery cinnamon sugar mixture with a hint of vanilla.


Ingredients

Scale

½ cup salted butter, sliced
4 cups Cheerios cereal
¼ cup granulated sugar
1 tsp ground cinnamon
¼ tsp table salt
1¼ tsp pure vanilla extract


Instructions

Step 1: In a large skillet, melt the ½ cup of salted butter over medium heat. Once melted, stir in the 1¼ tsp of pure vanilla extract until combined.
Step 2: Add the 4 cups of Cheerios cereal to the skillet. Toss the cereal gently with the butter mixture, ensuring it's evenly coated. Continue to toast for 3-5 minutes, stirring occasionally, until the Cheerios are lightly golden and fragrant.
Step 3: While the Cheerios are toasting, combine the ¼ cup granulated sugar, 1 tsp ground cinnamon, and ¼ tsp table salt in a small bowl. Mix well.
Step 4: Remove the skillet from the heat. Sprinkle the cinnamon sugar mixture evenly over the toasted Cheerios. Toss thoroughly to ensure every piece of cereal is coated with the sweet spice blend.
Step 5: Spread the Buttered Cinnamon Sugar Cheerios onto a baking sheet or a large plate in a single layer to cool completely. This helps them crisp up. Serve once cooled and enjoy!

Notes

For extra crispiness, ensure the Cheerios cool completely before serving or storing. You can also try adding a pinch of nutmeg or a dash of maple extract for different flavor profiles. Store in an airtight container for up to a week.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Snack
  • Method: Pan-toasting
  • Cuisine: American

Nutrition

  • Serving Size: ½ cup
  • Calories: 180 kcal
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 15mg
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