As a representative healthy food, dairy products have always been favored by consumers. The nutritional and health properties of dairy products can be improved by incorporating cereals, not only enhancing the popularity of dairy products for consumption as staple foods and the development of functional dairy products, but also promoting the diversified and healthy development of the dairy processing industry. This article reviews the application of cereals in dairy products with a focus on technical aspects, the stability of dairy products containing cereals, the impact of cereal ingredients and processing conditions on the product quality, structural system and processing properties, and it summarizes the past and present status of research on dairy products containing cereals. This review hopes to provide detailed information to promote the development of dairy products containing cereals and to popularize their consumption as staple foods.