Four samples of breakfast cereal-legume blends were generated by mixing the flours (wheat, maize, rice, lentil, bean, chickpeas and kidney beans) with almond, bran and dates, in addition to others additives such as powdered skimmed milk, honey, baking powder, baking soda and flavoured (vanillin + cinnamon). Gelatinization of the grains and legumes starch was produced by roasting to obtain ready to eat breakfast cereal products. They were subjected to proximate, sensory, minerals, vitamins, anti-nutrients and acrylamide analysis. The products obtained were also served dry with warm milk to 10 panelists along with control sample to be evaluated for colour, taste, odour, texture and overall acceptability using a 9 point hedonic scale. The results showed the following ranges: