Methods of preparation and improved oat based puffed R-T-E or breakfast cereal products resulting there from with reduced sodium levels that provide good cooked grain flavor relative to other low or no sodium cooked cereal products and that approach the quality of higher sodium level products are provided. The methods include formulating cooked cereal doughs with minimal levels of sodium chloride and including a blend of potassium chloride and choline chloride. The cooked cereal dough is formed into pellets and gun puffed to form puff products having a total pyrazine content of at least 200 ppm. The puffed products are topically coated with saline solution and dried to provide the present improved low sodium high flavor finished breakfast cereal products.
