Cereal in Clementi: Easy Singapore-Style Breakfast Bowl

Cereal in Clementi can mean a comforting Singapore-style breakfast bowl: toasted cereal flakes coated in buttery, lightly sweetened milk powder, often served with crispy oat clusters or cornflakes. This homemade version uses pantry ingredients and takes its cue from cereal prawns, a popular local dish whose crunchy cereal topping inspires both sweet and savory variations.

Ingredients

4 cups (120 g) unsweetened cornflakes
1 cup (80 g) rolled oats
½ cup (60 g) full-cream milk powder
3 tablespoons (42 g) unsalted butter
2 tablespoons (30 ml) honey
1 tablespoon (12 g) light brown sugar
¼ teaspoon fine salt
½ cup (75 g) raisins or dried cranberries
½ cup (60 g) roasted cashews, roughly chopped
½ teaspoon vanilla extract
1 cup (240 ml) cold milk, for serving
1 small banana (about 100 g), sliced, optional

Instructions

Measure the cornflakes, oats, milk powder, salt, dried fruit, and cashews before you start. Keep the cornflakes separate from the other dry ingredients so you can add them gently without crushing them. Line a large plate or rimmed tray with parchment paper for cooling the finished mixture.
Set a large skillet over medium-low heat. Add the rolled oats and toast for 3–4 minutes, stirring often, until fragrant and lightly golden. Transfer them to a bowl. Add the cornflakes to the same skillet and toast for about 1 minute, stirring carefully; take care not to brown or crumble them.
Turn the heat to low. Add the butter and let it melt, then stir in the honey, brown sugar, and vanilla. Cook for about 30 seconds, just until the sugar begins to dissolve. Do not let the mixture boil or darken, as it can turn bitter and make the flakes sticky.
Return the oats to the skillet and sprinkle in the milk powder and salt. Stir for 30–45 seconds, until the powder looks lightly toasted and coats the oats. Add the cornflakes and fold gently with a wide spatula for about 1 minute. The cereal should be lightly coated, not damp or clumped together.
Take the skillet off the heat. Fold in the raisins and cashews, then immediately spread the cereal in a single layer on the lined tray. Let it cool for 5 minutes; it will crisp as it cools. Break apart any large clusters with clean hands or a spoon.
For breakfast, divide the cereal between four bowls and pour ¼ cup (60 ml) cold milk over each serving. Add sliced banana if desired. Serve promptly while the flakes are still crisp. For a crunchy snack, leave out the serving milk and eat the cooled cereal dry.

Tips

Use a wide pan and low heat. Milk powder and honey can scorch quickly, and a crowded pan makes it harder to coat the cereal evenly.
For a less sweet bowl, omit the brown sugar and use only 1 tablespoon (15 ml) honey. The coating will be a little less glossy and the cereal more lightly bound.
If using salted butter, reduce the added salt to a pinch. Taste the toasted mixture before adding any more, since some cornflakes and nuts are already salted.
Let the cereal cool fully before storing it. Closing the container while it is warm traps steam and softens the flakes.

Serving Suggestions

Serve this cereal with cold milk for an easy breakfast, adding banana or another fresh fruit just before eating. For a Singapore-inspired spread, pair it with kaya toast, soft-boiled eggs, and coffee or tea; the cereal works as a crunchy contrast rather than a replacement for those traditional breakfast items. It is also good by the handful as a snack, sprinkled over yogurt, or packed in small portions for a day out.

For the best texture, pour milk only over the portion you are about to eat. The rest can stay crisp in an airtight container. If you prefer a warm bowl, heat the milk separately and pour it over the cereal just before serving; do not simmer the cereal in milk, which makes the flakes soggy.

Variations

To make a more savory, cereal-prawn-inspired snack, leave out the dried fruit, vanilla, and brown sugar. Use 1 tablespoon honey, add ½ teaspoon (1 g) curry leaves or a pinch of mild curry powder to the butter, and finish with a small pinch of chili flakes. Stir in the cornflakes and oats as directed. This is a snack-style variation, not a replica of the traditional prawn dish.

For a nut-free batch, replace the cashews with ½ cup (60 g) toasted pumpkin seeds or sunflower seeds; check labels if serving someone with an allergy. You can also swap raisins for chopped dried apricots or leave the dried fruit out. If you do not have milk powder, omit it and make the butter coating with an extra tablespoon (15 ml) honey. The result will be sweeter and more clustered, with less of the creamy, milky flavor.

Storage and Reheating

Store the fully cooled, dry cereal in an airtight container at room temperature for up to 5 days, away from heat and humidity. Do not pour milk over the full batch before storing. Discard cereal that smells rancid, becomes damp, or shows signs of spoilage. Once milk has been added, refrigerate leftovers within 2 hours and eat within 1 day, though the cereal will lose its crunch.

This recipe is intended to be served at room temperature or with cold milk; reheating is not necessary. If you have a milk-soaked portion to use up, you may warm it gently in a microwave-safe bowl, stirring and checking that it is evenly hot, but it will have a soft porridge-like texture. Do not reheat cereal that has been left out with milk for more than 2 hours.

Frequently Asked Questions

Is this the same as Singapore cereal prawns?
No. Cereal prawns are a savory dish made with prawns and a seasoned cereal topping. This is a breakfast bowl inspired by the toasted, buttery cereal flavor; it contains no seafood and is not a traditional cereal-prawn recipe.

Can I make it without an oven?
Yes. The recipe is made entirely in a skillet on the stovetop. Keep the heat low, stir regularly, and transfer the cereal to a tray as soon as it is coated so the residual heat does not burn the milk powder.

Can I use instant oats?
Rolled oats give the mixture a distinct chew and toast evenly. Instant oats are thinner and can turn dusty or clump more readily, so use rolled oats if possible; if you substitute instant oats, toast them briefly and fold them in gently.

Why did my cereal turn soft?
It may have been coated too heavily, stored before cooling, or left in milk too long. Measure the butter and honey, spread the cereal out to cool, and add milk only to each bowl at serving time.

Can I prepare it ahead?
Yes. Make the dry cereal up to 5 days ahead and store it airtight once completely cool. Add milk, sliced banana, or other fresh toppings only when you are ready to eat.

Can I use sweetened cereal or milk powder?
You can, but the finished bowl may be noticeably sweeter. Reduce or omit the brown sugar and taste the coating before adding extra honey. Unsweetened cornflakes and full-cream milk powder give the most balanced result.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).