Let Me Tell You About Hot Buttered Cheerios
You know those snacks you stumble on as a kid and then forget about entirely… until one rainy day it just pops back in your head? Hot Buttered Cheerios are exactly that for me. I first made them at my aunt’s place during a power outage — we basically had a half-working stovetop, a mystery stick of butter, and a rogue box of Cheerios. I’d like to say the electricity eventually came back, but honestly, no one cared; we were too busy burning our tongues on this ridiculous, buttery, salty, crunchy stuff. It’s one of those treats that’s simple, silly, and sneaks up on you. And if you spill half a box, just… sweep it under the fridge and carry on. Who’s checking?
Why I Keep Coming Back to These
I admit it: I make these when I’ve run out of willpower and patience with fancy snacks, or when I just want something warm that tastes like nostalgia (and maybe a little bit like laziness, too). My kids will drop what they’re doing for Hot Buttered Cheerios and honestly, I’ve learned there’s no point making just one batch (I learned that the messy way when, once, I only made half and my husband had to peace-keep between the littles). Sometimes I toss in random seasonings when I can’t find the garlic salt, and shocker — it’s usually still good. The absolute best part? Hardly any dishes. Trust me, that’s the dream.
Stuff You’ll Need (But Don’t Stress It)
- 4 tablespoons butter (salted, unsalted, whatever is in the fridge; I’ve even tried margarine but, honestly, real butter is better)
- 4 cups Cheerios (I use regular, but my friend swears honey nut is pretty good in a pinch; Multigrain? A little odd, but edible)
- Generous pinch of salt (I just throw it in, but my grandmother would lecture me about measuring, so pick your poison)
- Optional: 1/2 teaspoon garlic powder (sometimes I add onion powder; once I used taco seasoning and wow, that’s… different)
- Optional: A handful of grated parm or shredded cheddar for a little sparkle (no pressure though)
Let’s Actually Make Hot Buttered Cheerios
- Grab a big skillet — nonstick if you have it, but cast iron is also perfect. I once tried a wok (don’t ask why) and it worked alright!
- Plonk in your butter and melt it over medium-low. If it starts to brown, just pretend you meant to do that for “nutty flavor” — no judgment here.
- Once your butter is melted and smelling amazing, dump in the Cheerios. Stir them around so each little O is glossy. If your pan seems crazy full, just take it slow, and maybe consider doing it in two batches unless you like chaos.
- This is the part where I get impatient: keep stirring every now and then for about 5 minutes, until the Cheerios are toasty, golden, and you start worrying you’ll eat half before it gets to the bowl. Add your salt and any seasonings now.
- Don’t be shy, sneak a bite. If you want cheese, sprinkle it on and stir till slightly melty; otherwise, call it done.
Notes (A.K.A. My Discoveries After Some Disasters)
- If you toast them too long, they do get a bit… overenthusiastic. I’ve definitely made a batch or two that tasted more like campfire. Not my best work.
- I thought I could double the recipe in one go — nope, the Cheerios started flying out everywhere. Just do two rounds if you need to.
- Oh, and don’t use too much butter or it’ll just get soggy, not crispy.
Weird Twists and Flavors (Some Good, Some… Not)
- Sweet tooth? Sprinkle sugar and cinnamon after toasting instead of salt. Kinda like a churro meets breakfast cereal! (My neighbor called it ‘oddly tasty’)
- Once, on a dare, I used hot sauce and peanut butter. I won’t do that again, but hey, live and learn.
- Lemon pepper, Italian herbs, ranch powder — all have stood up pretty well in my kitchen. Nutmeg? Not so much, honestly. Like, at all.
What If I Don’t Have That Pan?
I always say you need a big skillet for best results — but (confession) I’ve used a cheap soup pot in a rental when visiting a mate. It works, just stir more so nothing scorches. Also, if your ‘big spoon’ is missing, a wooden spatula or even a pair of tongs does the trick. It’s not rocket science, promise.
Storing Leftovers (But Will There Be Any?)
Supposedly you can keep cooled, leftover Hot Buttered Cheerios in an airtight jar for 2-3 days, but in my house, there’s never enough to bother. Someone (naming no names) always sneaks the last handful before breakfast. If you must, though, they do keep okay — just don’t put them in the fridge or they’ll go weirdly chewy.
This Is How I Serve Them (Your Mileage May Vary)
We’re a ‘family bowl on the couch’ kind of crew, but, sometimes I stash a warm mugful in my car for school pickup. My sister dumps hers on tomato soup (don’t ask me to explain it). Basically, eat them however you’d eat popcorn — sharing optional.
Lessons Learned the Hard Way (Pro Tips, If You Want to Call Them That)
- I once tried turning the heat up “just a smidge to go faster” and just ended up with sad, singed Cheerios — not worth the gamble.
- Actually, I find it works better if you just stay nearby and stir, rather than getting distracted by your phone. (Personal failing? Maybe…)
- Don’t soak your pan right away — Cheerios turn into paste when wet. Learned that the messy way.
Answering Your Hot Buttered Cheerios Questions (Yes, These Are Real!)
- “Could you use a microwave?” Sort of. You won’t get that crunchy, toasty thing going on though. But if you’re desperate and in a dorm room, melt the butter, stir in the Cheerios, nuke in 20-second bursts, and cross your fingers. (I’d still use a skillet if you can.)
- “Is this gluten free?” Regular Cheerios are supposed to be gf, but always check the box because I got caught out once at my cousin’s house. Oops.
- “Why not add more stuff, like nuts or seeds?” Oh, go wild! Tried that once — pumpkin seeds were great, almonds were kind of odd, but maybe you’ll love it.
- “Can I double the batch?” Only if you love cleaning up flying Cheerios. Stick to a single layer in the pan. Learned that the hard way (twice).
- “Is this breakfast, snack, or what?” Officially? Snack. But sometimes it’s lunch around here if I’m honest. There’s no Hot Buttered Cheerios police.
Honestly, if you’ve got a box of Cheerios, a knob of butter, and zero energy for anything complicated — just give these Hot Buttered Cheerios a go. Quick, no nonsense, and a bit of childhood magic in every salty bite. Let me know if your batch outlives mine!
Ingredients
- 4 cups plain Cheerios cereal
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
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1In a large skillet, melt the unsalted butter over medium heat.
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2Add the plain Cheerios cereal to the skillet and toss to coat evenly in the melted butter.
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3Sprinkle in the salt, garlic powder, onion powder, paprika, and black pepper. Stir well to combine.
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4Continue to cook, stirring frequently, for 5-7 minutes or until the Cheerios are golden and crispy.
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5Remove from heat and, if desired, toss with grated Parmesan cheese.
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6Let cool slightly and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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