With the growing awareness of public health, cereal and coarse grain foods, owing to their superior nutritional value and health-promoting functions, have increasingly become a critical dietary option for individuals with chronic diseases and are gaining favor among broader consumer groups. Consequently, the application of grains and cereals in baking premixes holds significant importance. This article reviewed the nutritional composition and efficacy of cereal and coarse grain premixed powders, examined their specific forms in food premixes, and emphasized the research progress regarding the food quality of cereal and coarse grain premixed powder products. Optimizing the particle size of coarse grain powders, adjusting formula compositions, and incorporating compound fermentation agents can effectively enhance the product quality and nutritional value of cereal and coarse grain baking premixed powders. Simultaneously, these methods improve the sensory experience of the final product, aligning it more closely with emerging trends in future food development. Grains and cereals, as potential daily dietary staples, possess the capability to comprehensively enhance food in terms of appearance, functionality, convenience and sensory enjoyment when formulated as ready-mixed powders. They are anticipated to become one of the key directions for the future development of the food industry. This article offers a theoretical foundation and technical guidance for the healthy and diversified advancement of the baking industry.