Abstract: The present invention provides a method for preparing a dry, sweetened, extruded, ready to eat flaked or puffed cereal. Cereal flours, sweeteners such as sugars and/or syrups, and other cereal ingredients are formulated with added water and about 4-28%, preferably 5-15% of selected pregelatinized spray-dried starches having an amylose content of at least about 70% or up to 25% of a preextruded fully dispersed high amylose flour having an amylose content of at least about 70%. The pregelatinized high amylose starch may be unmodified or converted and in granular or non-granular form. The cereal is extruded at a temperature of about 120-160° C. and a pressure of about 100 to 500 psi.