21 Chefs Share Their Favorite Cereal In Honor Of National Cereal Day

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Whether it’s your breakfast of choice or that late night snack you crave, there’s a chance you’ve got a favorite cereal and always keep a box on hand. From the sugar and sweet varieties to the hearty options filled with fiber, there are so many to choose from when shopping down the beloved cereal aisle at the grocery store.

Of course the crunchy delight has (and deserves) its very own holiday. National Cereal Day is March 7th and in honor of that we’re grabbing a bowl and a spoon and chowing down. But first, I’ve chatted with 21 chefs from around the country who shared what cereal brings them the most joy.

Here’s what they had to say:

“Hands down, it’s Cinnamon Toast Crunch. It’s a race to eat the whole bowl before it gets soggy and when you do, you can reward yourself with another bowl. It’s also my wife’s favorite cereal, so we like to sit down and enjoy a bowl together every now and then.” – Brad Kilgore, executive chef of MaryGold’s in Wynwood, Florida

“Cap’n Crunch because of the nostalgia and deep down we are all cereal masochists from the 80s.” – Isaac Toups, chef/owner Toups Meatery in New Orleans, Louisiana

“My favorite cereal is Strawberry Frosted Flakes because it reminds me of something I would whip up for my brother and I for breakfast. I would take regular cereal and mix it with milk and strawberry Nesquick powder. Depending on availability and how inspired I woke up, I would add sliced bananas. Now, every time I have Strawberry Frosted Flakes it brings back great memories shared with my brother.” – Ricardo Jarquin, executive chef Loews Coral Gables in Miami, Florida

“Wow… Cereal as a kid was a serious game. When it wasn’t the worst cereals like Kaboom, King Vitamin or that giant bag of generic Sugar Puffs that lasted 2 months, my all-time favorite to eat while watching SchoolHouse Rock was Fruity Pebbles. For me it was a textural thing. There is a perfect marinating time, around 2-3 minutes with one stir, then another minute for the perfect milk absorption. This love lasted even in high school when I would bring a gallon of milk and a box of Fruity Pebbles to the lunchroom while everyone else ate those weird rectangle pizzas with fruit cocktail.” – Chef Ricardo Heredia, chef de cuisine InterContinental San Diego in San Diego, California

“Well, it’s not sexy, but honestly Grape Nuts. My American grandmother and I used to eat them together with fruit and honey milk and when they got soggy, she would microwave them and it was like instant oatmeal. Two cereals for the price of one! It’s very nostalgic for me and hard to find. I’ve candied Grape Nuts and used them for desserts and sundaes too. Great crunch.” – Sophina Uong, chef/owner of Mister Mao in New Orleans, Louisiana

“Cap’n Crunch is my favorite cereal, hands down! But as I’m getting just a bit older here (and hopefully a little wiser), cutting up the roof of my mouth isn’t as worth the delicious, delicious sugar payout. So to get that hit of the old Capitan I find ways to infuse it into our dessert programs! Making Cap’n Crunch soft serve, panna cotta… ice cream… stuff like that. Now me (and our guests) can enjoy the flavor without suffering bodily harm!” – Chef Jeremy Harville, executive pastry chef TRUST Restaurant Group in San Diego, California

“My favorite cereal is Fruity Pebbles. I love the fruity smell, the crunch, and the best part – the cereal milk! Growing up, I had to have a bowl every morning before school and sometimes as a midnight snack, too. I still have always have a box in my house – now not only for me but for my kids, too. We love using it to make Fruity Pebbles Krispy Treats.” – Carissa DaSilva, Pastry Chef at Marriott Harbor Beach Resort in Fort Lauderdale, Florida

“My favorite cereal is Kellogg’s Frosted Flakes! I love the sweetness of the cereal and the crunchiness ! My favorite things to do with it is to make granola bars with it and coconut.” – Antonio Bachour, owner of Tablé by Bachour in Miami, Florida

“I’m a big fan of Cap’n Crunch’s Crunch Berries Cereal. The crispy cereal pieces and the sweet burst of berry flavor in each spoonful never fail to satisfy my taste buds. As a kid, I would have it for breakfast, as an after-school snack, or even as a dessert topped with fresh strawberries and whipped cream. The versatility of this cereal is amazing, and it has remained one of my all-time favorites. – Darryl Harmon, executive chef at Slate and Clinton Hall in New York City, New York

“Don’t judge me but I am an oatmeal guy. It is my staple breakfast, it is healthy, simple and keeps me fuller longer. Though I work at a restaurant, I don’t always eat or snack throughout the day so breakfast is my top priority to ensure that I eat a meal that will give me the carbs and energy I need to keep me satisfied for a day in the kitchen. If I have cereal as an afternoon snack, I go for Fruity Pebbles. As a kid, I was never allowed to have Fruity Pebbles, which made me want them even more – especially since I have a serious sweet tooth.” – Kelly O’Hara, corporate executive chef of SFL Hospitality Group in Boca Raton, Florida

“My favorite cereal must be Lucky Charms. I do love their weird powdery marshmallows! They are also great to bake with. We use them in the Lucky Rice Crispy Treats that we make fresh in the shop daily, as well as the monthly seasonal this month for St Patrick’s day; lucky charm cereal milk with lucky mallows stirred in.” – Danielle Bailey, pastry chef at Holler Treats in Portland, Oregon

“Fruity Pebbles are my jam because, obviously.” – Jeremiah Bullfrog, owner/chef at Square Pie City in Miami, Florida

“If I’m being totally honest, my favorite cereal is for sure Cinnamon Toast Crunch. Total indulgence, but I’m a sucker for anything with cinnamon. It stays crunchy enough, and then the horchata-like milk at the end gives me so much joy.” – Carolina Santos Neves, executive chef of American Bar in New York City, New York

“From the time I was a kid, my favorite cereal has always been Cinnamon Toast Crunch. As a baker, I love the cinnamon flavor and the crunch in every bite; plus, the cereal gives an added bonus of flavoring the milk for an extra treat at the end.” – Derek Kaplan, owner of Fireman Derek’s Bake Shop in Miami, Florida

“My favorite cereals tend to be the more “plain” and less sweet rice and oat grain cereals, like Cheerios, Chex, & Rice Krispies. Because their flavors are not too sweet or overpowering, they leave a ton of options open for the eater to make it ‘their own’, adding their favorite flavors. My go to mix-ins are bananas and strawberries, but you can add any fresh fruit, dried fruit, toasted nuts or seeds, or mini marshmallows or chocolate chips. They are also great to cook with, whether you are making a dessert like the classic Rice Krispie treats, a baked salty snack mix with bagel chips, nuts and spices, or a mix of sweet and savory with chocolate chips, Reese’s pieces, pretzels, and popcorn.” – Sydney Willcox, chef at Restaurant Associates in New York City, New York

“I love to mix different cereals together so I can play with flavors and of course, achieve the all-important crunch factor. Quaker oatmeal squares are known for their crunchy texture and nutty flavor. I like to use that as my base because it doesn’t get as soggy in the milk. Honey Bunches of Oats, on the other hand, is a combination of delicate flakes, crunchy clusters, and sweetened oat clusters. The Honey Bunches of Oats brings a bit of sweetness and the added flavor of baking spices to the bowl. Combining Quaker oatmeal squares and Honey Bunches of Oats can create a tasty and filling breakfast option that provides a variety of textures and flavors. Additionally, the combination can provide a good source of fiber and protein to help keep you feeling full and satisfied throughout the morning.” – Aaron Clayton, private chef in Los Angeles, California

“My favorite cereal as a kid was Shredded Wheat! Because my grandma would pour hot milk over it, to soften it and then let me coat the whole thing with brown sugar. The sugary milk when you’re done eating was the best part” – Brandon Thordarson, corporate executive chef for Moxies

“My favorite cereal has to be Raisin Bran Crunch with oat milk. It’s perfect in my opinion, not too complicated, not too sweet, nice texture from the granola and the chew from the raisins. Most cereals are pumped full of sugar and include not-so-great ingredients so this gives me my fix without the guilt. Also, there’s just something mature and distinguished about Raisin Bran compared to the rest!” – Zack Squier, chef/founder of Squier’s Specialty Edibles in Kittery, Maine

“I love classic cornflakes for many reasons! Mainly they go well with so much more than just plain old milk! I love making fried ice cream with cornflakes and I am obsessed with fried ice cream pie. I love breading chicken in cornflakes and using other ingredients like salt and vinegar when using this as breading. I also like breaded chicken strips with crushed cornflakes and a variety of spices. Browned butter cornflake cookies are also absolutely amazing. They are great as a crunchy topping for cornbread and banana bread. I love caramelized bananas and cornflakes pancakes, they are great for breading French toast as well.” – Stephen Parker, corporate chef of Black Tap Craft Burgers & Beer in New York City, New York

“Growing up my absolute favorite cereal was Reese’s Puffs because it was basically eating dessert for breakfast and who doesn’t love that? But the cereal company that is absolutely changing the game right now is OffLimits™. Recently I fell in love with their pandan cereal, and knew I had to create an ice cream flavor around it and that’s how we came up with OffLimits™ Zombie w/ Coconut & Pandan —a coconut muscovado ice cream with pandan cereal and a pandan swirl.” – Tyler Malek, Head Ice Cream Innovator at Salt & Straw in Portland, Oregon

“I love all cereal – the sugary kinds, the “healthy” kinds, granola, flakes, o’s, clusters – I do not discriminate. But my absolute favorite cereal is Cap’n Crunch Peanut Butter Crunch. Maybe it’s because I only allow myself to have it once or twice a year, but ever since I discovered it as a child, I have never had a more perfect cereal each and every time. The peanut butter gives it a sweet and salty vibe that is incredibly satisfying. And because it’s a heartier corn puff, it has a satisfying crunch that does not get soggy very easily. The best part: the cereal gives the milk a peanut butter flavor that is, truly, a breakfast dream.” – Pooja Bavishi, CEO and founder of Malai in Brooklyn, New York

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