The main focus of the study was to expand the range of specialized dry breakfasts ready to eat, on the one hand possessing the advantages of whole grains, and on the other hand easily digestible. The technology of cereal processing with the production of ingredients for the creation of breakfasts of instant cereal crops, as well as sour milk drink with cereal concentrates, has been developed. This technology preserves the maximum amount of vitamins, minerals and fiber contained in cereal crops. The technology of processing provides the rational use of secondary products in the production of sour-milk drink with cereal concentrates, providing for the processing of secondary raw materials (seed shells), thus achieving the enrichment of dietary fiber. The directions of cereal processing products use in the technology of food products of healthy consumer demand, developed their component compositions, studied organoleptic and physical-chemical parameters of the finished products.