Genetic diversity is the foundation for plant breeders to create improved crop varieties with improved traits suited to different environments. Variation in plants originates from factors like hybridization, recombination, and mutations. However, natural mutations occur at a very low rate, making them less useful for crop improvement. Hence, induced mutation is considered to be a more effective way to create variation and develop improved crop varieties. But problems like limited agricultural land, less water, and a changing climate make it difficult to increase yield using traditional methods. To produce enough food for a growing population, we need new ways to improve crop production, make crops stronger, and boost their quality. Mutation breeding, which involves using physical or chemical agents to create genetic variation, and played an essential role in crop improvement. Cereals play the most significant role as a main part of humans’ diets, providing vital nutrients and energy for daily life. This article provides the use of mutation breeding for enhancing yield and quality traits in major cereal crops: sorghum, oats, bajra, foxtail millet, proso millet, little millet, finger millet, rye, kodo millet, etc.