Or, how much can I possibly embarrass myself.
A fancy breakfast with trashy cereal — together in one bowl. It somehow works and really is magically delicious.
Three Lucky Charms posts in three years might seem excessive. This could be the last one for a while — I feel like I’ve explored most of the obvious Lucky Charms ideas.
First came boozy Lucky Charms milkshakes. Then a one‑bowl whiskey chocolate cake studded with Lucky Charms. Both were indulgent and fun, but since they both involved booze, I wanted to create something more breakfast‑friendly.
It’s no secret I’m a massive chia pudding fan. I’ve posted a bunch of variations over the years and make it constantly at home. I love the texture, the way it fills me up, and how adaptable it is — so why not make a cereal milk version?
Those marshmallows are worth celebrating. They’re cute, bright and oddly neon — the perfect, tiny bursts of fun in this pudding. I remember readers telling me for years about the marshmallow‑only boxes available online, and they do look closer to the old school shapes and colors, even if some are a little less fluorescent than the current cereal bits.
Delicious in moderation — once or twice a year is perfect. It’s a treat, not a daily ritual.
I’ve been obsessed with Momofuku’s cereal milk concept for ages. Their version typically uses cornflakes and produces that unmistakable, slightly sweet milk that tastes like breakfast nostalgia but elevated. I never drank straight cereal milk from a bowl as a kid, but if you make cereal milk intentionally — steeped and strained — it becomes something I actually enjoy.
If you’re already a cereal‑milk person who savors every last drop after breakfast, you’ll appreciate the flavor here. The cereal infuses the milk with a subtle sweetness and character, so the chia pudding needs little added sweetener. Using a coconut almond milk gives it extra richness; I usually add a touch of honey, but the recipe is essentially cereal milk, chia and a bit of vanilla.
Warning: if you’re sensitive to texture, this might be challenging. Chia pudding has that gelled, bubble‑like texture, and Lucky Charms marshmallows are soft and slightly squeaky. If that’s not your thing, maybe reach for cinnamon toast crunch instead.
Now I’m dreaming of a layered Lucky Charms chia parfait — banana soft‑serve, coconut whipped cream, sprinkles, a chocolate drizzle, maybe a smear of peanut butter. But let’s keep it simple for now.
Cereal Milk Chia Pudding with Lucky Charms Crumbs
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Ingredients
lucky charms cereal milk
- 3 cups milk (I used coconut almond milk)
- 2 cups Lucky Charms cereal
chia pudding
- 2 cups cereal milk
- 1/3 cup chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 1 pinch salt
- 1/2 cup Lucky Charms cereal (some crushed, some left whole)
- 1 banana, sliced
- fresh mint leaves for garnish
Instructions
lucky charms cereal milk
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Place the cereal in a large bowl and cover with the milk. Press a plate or another bowl on top so the cereal stays submerged. Let it steep for 45 minutes, then strain to remove the cereal. The liquid that remains is your cereal milk.
chia pudding
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Whisk together the cereal milk, chia seeds, vanilla, honey and salt in a large bowl. Cover and refrigerate for 30 minutes, then stir to break up any clumps. Cover again and chill for at least 4 hours or overnight. To serve, spoon the pudding into bowls or jars, top with sliced banana, scatter crushed or whole Lucky Charms and garnish with a mint leaf.
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I appreciate you so much!
This will surely bring you luck.