This Cereal Crumble Cake was a delicious change of pace for breakfast.  It tastes like a moist, fruity cake, but it’s actually quite healthy.  It’s so unique and fun to both prepare and eat.  And it went really well with a tall, strong cup of coffee.  🙂


Ingredients (For 2 servings.  You could reduce this recipe to one serving by halving all the ingredients and baking it in a single serving ramekin instead of a loaf pan):

  • 2 servings rice or corn crisp cereal – approximately 1.5 cups (I used Puffins)
  • 2 bananas, sliced thinly
  • 4 large strawberries, sliced thinly
  • 1/2 cup almond milk, separated into 1/4s
  • 1 tablespoon cinnamon
  • 1/4 cup whole wheat pancake mix



  • Preheat oven to 400 degrees.
  • In a small bowl, combine 1/4 almond milk, cinnamon, and pancake mix.
  • Add sliced bananas and strawberries and coat thoroughly.
  • Grease loaf pan and spread fruit mix along the bottom.  Pat down with spatula.
  • Place cereal in a ziploc bag and crush the cereal into tiny bits.
  • In a small bowl, mix cereal and 1/4 almond milk.  It should be chunky.
  • Spoon mix over fruit and cover with aluminum foil.
  • Bake at 400 degrees for 25 minutes.
  • Remove foil and broil at 500 for 2 – 4 minutes until top starts to brown.  Be really careful not to brown!
  • Serve warm or cold – it’s delicious either way.
Healthy Tipping Point