Grape Nuts with a just a touch of honey or piloncillo and allowed to soften for 3-5 minutes before eating them is my breakfast of choice for over 20 years now.
I have used piloncillo in Tex-Mex cooking - moles and other spicy sauces to add a little sweetness. I never thought about using it somewhere else.
I'm down for honey on just about anything. I usually make a wash for my baby-back ribs with a honey base and some chile spices like ancho or gaujillo or chipotle. It really elevates the ribs when you brush it on when you are nearly at the end of smoking.