The Top 5 Alternate Uses for Leftover Cereal

What is sold more widely than cigarettes, advertised more than any other product besides cars, and consumed by 49% of Americans every morning? Cereal. Americans eat an average of 10 pounds, or 160 bowls per person, per year of the stuff. The breakfast favorite even has its own concession stand, Cereality, in Texas, Ohio, and West Virginia.

But despite its popularity, cereal also has a tendency to accumulate, because it never really goes bad. Handfuls are left at the bottom of boxes as eager consumers shun dusty leftovers in favor of new bags. But don't ditch those remaining bits! Here we have compiled a list of the best ways to use your excess cereal:

Alternate Use #1: Better Breakfast
Mornings are already difficult, and with an array of breakfast choices they can become completely overwhelming. Who can decide between a glorified cupcake (no frosting = muffin = healthy), golden battered toast, or an assortment of sugar bombs floating in milk? It's an impossible decision, so make your morning easier and just have everything! Add raisin bran, oats, or granola to muffin mixes or banana bread, or live a little and throw whatever leftover cereal you have into pancake or waffle mix for sugar explosions as you eat.

Cereal-Crusted French Toast
You thought you made the best french toast? Is yours dredged in cereal? Any type of cereal works here; we especially recommend trying Golden Grahams, Cinnamon Toast Crunch, Apple Jacks, Honey Bunches of Oats, or Frosted Flakes. Mix up the sugary coating you use for a unique taste experience every time (that line is going to be part of the new jingle).

3 large eggs
3/4 cup milk
1 tsp vanilla extract
4-6 thick slices of bread
approximately 2 cups cereal lightly crushed

In a medium bowl, whisk together eggs, milk, and vanilla. Pour into a pie plate.
Place crushed cereal into another pie plate or shallow, wide bowl.
Preheat frying pan or griddle over medium-high heat. Lightly grease with butter or nonstick spray.
Soak each slice of bread in the egg mixture, turning once to coat thoroughly. Carefully transfer bread to cereal plate, and press down to coat both sides of the bread.
Cook french toast on preheated griddle until it is cooked through--no liquid should run out when lightly pressed--and lightly browned on both sides.

Adapted from bakingbites.com