This work evidences and quantifies the shape memory capabilities of extruded cereals. The storage of residual stresses, maintained stable in the vitreous state, led to a spontaneous shape recovery of an initial pre-programmed shape when relaxing above the glass transition temperature, Tg, during heating. The recovery of the initial shape was measured at 80% in the case of an expanded formulated product (Tg = 52 °C), after 2 minutes at Tg + 50 °C. The thermo-mechanical properties of such semi-crystalline extrudates were shown to impact the triggering and the efficiency of their shape recovery. In the light of these results, novel shape-transforming foods as expanded cereals can now be considered.