Old Fashioned Hot Buttered Cereal

This old fashioned hot buttered cereal is one of those simple holiday snacks that disappears by the handful. Crunchy toasted oat cereal rings are tossed in melted butter, vanilla, cinnamon and a little sugar, then baked low until every piece is coated in a crisp, sweet, buttery glaze. The whole kitchen smells like cinnamon toast while it bakes. It takes only six pantry ingredients and about half an hour, so it is perfect for Christmas movie nights, cookie trays and homemade gifts packed in jars or cellophane bags tied with ribbon.

Why You’ll Love This Hot Buttered Cereal

It is nostalgic, cozy and almost too easy.

• Six ingredients: butter, sugar, cinnamon, salt, vanilla and cereal rings.
• Sweet and salty: salted butter and a pinch of salt balance the cinnamon sugar.
• Extra crunchy: a low oven sets the coating so it stays crisp.
• Great for gifting: it keeps well and looks festive in jars.
• Kid friendly: children can help stir and pack it into bags.

Ingredients for Old Fashioned Hot Buttered Cereal

• 4 cups toasted oat cereal rings
• 1/2 cup salted butter, sliced
• 1/4 cup white sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 1/4 tsp pure vanilla extract

Ingredient Notes

Cereal: Plain toasted oat cereal rings work best. Honey-flavored rings make a sweeter snack, so you may reduce the sugar slightly.

Butter: Salted butter gives the classic sweet and salty flavor. If you only have unsalted butter, increase the salt to 1/2 teaspoon.

Sugar: White sugar melts into a thin, crisp glaze. Light brown sugar works too and gives a deeper caramel note.

Cinnamon: Use fresh ground cinnamon for the warmest aroma. Add a pinch of nutmeg for an extra holiday touch.

How to Make Hot Buttered Cereal

Step by Step

1. Preheat. Heat the oven to 250°F (120°C) and line a large rimmed baking sheet with parchment paper.
2. Melt the butter. Place the sliced butter in a saucepan over low heat, or in a large microwave-safe bowl, and melt it completely.
3. Make the coating. Stir the sugar, cinnamon and salt into the warm butter until mostly dissolved. Remove from the heat and stir in the vanilla.
4. Coat the cereal. Put the cereal rings in a large bowl. Pour the butter mixture over them and fold gently with a spatula until every piece is evenly coated.
5. Spread it out. Pour the cereal onto the baking sheet and spread it into a single even layer.
6. Bake. Bake for 25 to 30 minutes, stirring every 10 minutes, until the coating looks dry and glossy and smells toasty.
7. Cool. Let the cereal cool completely on the pan. It crisps up as it cools.
8. Break and serve. Break up any clusters and serve, or pack into airtight jars or bags.

Quick Stovetop Version

Melt the butter with the sugar, cinnamon and salt in a large skillet over medium-low heat. Add the vanilla and cereal and stir constantly for 4 to 5 minutes until toasted and coated. Spread on parchment to cool. This is the old fashioned way it was often made, warm from the pan.

Tips for the Best Hot Buttered Cereal

Keep the Heat Low

Sugar and butter burn quickly. A low oven toasts the cereal gently and sets the glaze without scorching.

Stir Often

Stirring every 10 minutes keeps the edges from browning too fast and coats every ring evenly.

Fold Gently

Use a wide spatula and a big bowl so the rings stay whole instead of crushing into crumbs.

Cool Completely

Warm cereal may feel slightly soft. Give it time on the pan and it turns crunchy.

Double the Batch

For gifts, make two batches on two pans and rotate them halfway through baking.

Packing It as a Christmas Gift

Once completely cool, scoop the cereal into clean glass jars, tins or clear treat bags. Tie with ribbon or baking twine and add a small handwritten tag. Fill bags just before giving so the snack stays fresh and crisp. It is a sweet addition to cookie boxes, teacher gifts, neighbor treats and holiday party favors.

Serving Ideas

Set out a big bowl on the coffee table for holiday movie nights, or scoop it into small paper cups for a party snack table. It is lovely next to sugar cookies, fudge and peanut brittle on a Christmas dessert board. Sprinkle a handful over vanilla ice cream or yogurt for a crunchy topping, or pack a little container in lunch boxes as a festive treat. For a cozy breakfast, serve a bowl with cold milk and sliced bananas, and enjoy the cinnamon toast flavor that brings back so many childhood memories.

Variations

• Snack mix: stir in pecans, almonds or mini pretzels before baking.
• Holiday mix: add red and green candy-coated chocolates after cooling.
• Maple: replace half the sugar with maple syrup.
• Gingerbread: add 1/2 teaspoon ground ginger and a pinch of cloves.
• Chocolate drizzle: drizzle melted white or dark chocolate over the cooled cereal.

Storage

Room temperature: Store in an airtight container for up to 1 week.

Re-crisp: If it softens, warm it on a baking sheet at 250°F for 5 to 10 minutes and cool again.

Freezer: Freeze in a sealed bag for up to 2 months. Let it come to room temperature before opening.

Make ahead: Make it several days before gifting and keep it sealed until packing.

Frequently Asked Questions

Can I eat it with milk?

Yes. It makes a cozy cinnamon breakfast cereal, though most people enjoy it dry as a snack.

Why is my hot buttered cereal sticky?

It needed a little more baking or more cooling time. Return it to the low oven for a few minutes.

Can I use other cereals?

Yes. Rice or corn squares and puffed corn work well with the same coating.

Can I make it in the microwave?

Yes. Microwave the coated cereal in a large bowl in 1-minute bursts, stirring between each, for 3 to 4 minutes, then spread out to cool.