We have good news for all you fully grown adult cartoon-and-sugary-cereal lovers out there: cereal isn’t just for kids anymore (sorry, Silly Rabbit).
At last year’s Taste Talks festivals, we threw some of our favorite chefs— Kristina Mack of Broken Tart, Matthew Rice of The Publican , Jessica Koslow of Sqirl , Russell Jackson of the Food Network and SubCulture Dining , Roble Ali of Bravo and Roble & Co , and Sam Masson of OddFellows Ice Cream —into the cereal gauntlet.
The challenge? To put their most innovative, delicious spins on regular old breakfast cereal. We rounded up the chefs’ recipes below for some inspiring new takes on your own breakfast; your bowl will never be a boring sliced-banana canvas again.
Chef Roble Ali
This cereal concoction will snap back—in a smooth, sweet kind of way.
- Rice Krispies
- Crumbled ginger snaps
- Banana slices
- Brown sugar
- Unsweetened coconut milk
Kristina Mack
This creation was cleverly named I Dream of Tahini. We think the double sesame seed move is pure magic.
- Rice Krispies
- Tahini paste
- Honey
- Black sesame seeds
- White sesame seeds
- Fresh fig
- Cinnamon
- 2% Milk
Chef Sam Mason
If Raisin Bran and Honey Bunches of Oats had a baby, this would be it.
- Raisin Bran
- Toasted almonds
- Granola pieces
- Honey
- Almond milk
Chef Russell Jackson
Because who doesn’t love an Elvis reference at breakfast?
- Special K
- Crumbled bacon
- Maple syrup
- Powdered peanut butter (PB2)
- Jelly
- Milk
Mathew Rice
This combination takes its inspiration from Greek baklava.
- Frosted Mini Wheats
- Orange zest
- Pistachios
- Chopped dates
- Honey drizzle
- Whole milk
Jessica Koslow
The winner of the Chicago cereal smack-down was a complex layering of other breakfast favorites, from potent green tea to raspberry jam.
- Rice Krispies
- Frosted Flakes
- Matcha
- Raspberry Jam
- Toasted coconut
- Candied Ginger
- Coconut Milk
