When I was a child my grandfather used to make these cooked Cheerios for me for breakfast. He was not very domesticated, and I think this was the only recipe he knew how to make. As far as I know he was the originator of the dish. Ever the entrepreneur, when I was about 10 years old, I sent the recipe in to General Mills, and a version of the dish did appear many years later on the side of a Cheerios box, but alas with no credit to either myself or my dear, departed Grandfather Chief.

These crunchy, salty Cheerios taste a bit like whole grain popcorn. From the very first bite I was addicted, and even asked my Grandfather to teach me how to make them, it was probably the first thing I learned how to cook. Now a family tradition, I continue to make them for my own children. Though my kids are 2 and 4, this recipe is so easy, that I’m sure they’ll be cooking the Cheerios for me any day now!

Ready

• 2 Tbsp of butter
• 1 cup of Cheerios
• Dash of salt, optional

Set

• Sauce pan
• Wooden spoon

Go

1. Melt the butter in the sauce pan over medium heat.
2. When the butter is completely melted add the Cheerios.
3. Stir continuously with the wooden spoon until the Cheerios have gotten slightly golden and have a fragrant toasty smell. Should not take more than a few minutes at most.
4. Sprinkle on salt if desired (though I recommend tasting them first.)

What you should know

This is not an exact science. If you use less butter the Cheerios will be crispier and taste more like regular Cheerios. If you use more butter they can almost get chewy. You can cook them until they are well done, or flash fry them in the pan. It is all personal preference. When I was a kid I liked them dripping with butter and very chewy! Today, I try to be a bit healthier. It is important to cook them just enough to achieve the popcorn taste. If they are underdone they just taste like plain Cheerios…you need the chemical reaction!