Globally, it is widely recognized that cereal grains are a healthy, robust, and viable avenue of dietary beverage, comprising proteins, vitamins, carbohydrates, fiber, and minerals, despite being low in some basic components like amino acids. Fermentation, however, can improve their nutritional, esthetic, and functional qualities. Often combined with other pulses, cereal grains are fermented with substrates, yeast, bacteria, or fungi. Complex chemical elements in fermented nonalcoholic drinks can change their distinctive qualitative characteristics. As a result, understanding fermented beverages’ qualitative characteristics and providing individualized nutrition requires tracking their metabolites. This chapter discussed the fermentation process, microbial diversity, metabolomics, and health benefits of nonalcoholic cereal-based beverages that have not received enough recent scientific attention. Using advanced technologies in nonalcoholic cereal beverages, we also examined the various analytical methodologies appropriate for beverage metabolomics. The benefits and drawbacks of these approaches were also appraised.