A functional nutritional breakfast cereal food is characterized by being prepared from, by mass, 55.0-80.0% of cooked cereal, 4.0-7.0% of food-borne functional peptide, 1.0-2.0% of a compound nutrient, 8.0-10.0% of sucrose powder, 5.0-8.0% of edible glucose, 0.2-0.5% of beta-cyclodextrine and 0.1-0.3% of stevioside, wherein the sum of the mass percentages of all the components is 100%. The food isprocessed with cereal as raw materials through extrusion and puffing, the nutrient is enhanced, and the formula is scientific, so that the food has the advantages of being high in dietary fiber and protein and low in fat. Whole grains contain inherent rich B vitamins, vitamin E, magnesium, iron and dietary fiber, and also contain natural antioxidants which are not contained in some fruits and vegetables and are high in nutrient value. The food can provide sufficient nutrients and energy, also has the health-care functions of reducing the risks of stroke, diabetes and heart diseases, controlling body weight and the like, and is beneficial to human health after being frequently eaten.