This study focused on the development and quality assessment of breakfast cereals produced from blends of malted sorghum, Bambara nut, pumpkin seed, and mature unripe banana flour. The formulations used in the study were as follows: Sample A: Malted sorghum 100%; Sample B: Malted sorghum 45%, Bambara nut 25%, Pumpkin seed 15%, Unripe banana 15%; Sample C: Malted sorghum 60%, Bambara nut 10%, Pumpkin seed 15%, Unripe banana 15%; Sample D: Malted sorghum 55%, Bambara nut 15%, Pumpkin seed 15%, Unripe banana 15%. The moisture content of the samples ranged from 4.83% to 6.47%, falling within the recommended range for extended shelf life. The protein content varied from 9.10% to 13.91%, with the highest value observed in formulations containing Bambara nut and pumpkin seed. The fat content ranged between 4.02% and 7.83%, making the product suitable for consumers watching their fat intake. Ash content, an indicator of mineral content, ranged from 1.67% to 2.33%, signifying good mineral composition. Carbohydrate content ranged between 66.83% and 77.85%, contributing to the total energy content, which was between 391.43 kcal and 408.07 kcal. Mineral analysis showed that iron, calcium, and phosphorus levels were highest in the sample containing 55% malted sorghum, 15% Bambara nut, 15% pumpkin seed, and 15% unripe banana flour. Vitamin analysis revealed that this same sample had the highest levels of Vitamins A, B2, and B9, essential for various metabolic functions. Sensory evaluation indicated significant differences (p < 0.05) in taste and overall acceptability, with the fortified blend outperforming the control sample made solely from malted sorghum. The study concludes that incorporating Bambara nut, pumpkin seed, and unripe banana flour into sorghum-based breakfast cereals enhances their nutritional profile and sensory quality, making them a promising option for improving dietary intake, particularly in regions with nutrient deficiencies.