Those make a much better filling breakfast bars with apples and honey.
– 4 cups sweetened oat cereal flakes with raisin – ¾ cup quick-cooking rolled oat – ½ cup all-purpose flour – ½ cup snipped dried apple – 2 eggs, slightly beaten – ⅓ cup honey – ⅓ cup chunky peanut butter – ¼ cup butter, melted, or cooking oil
Preheat oven to 325 °F. Line a 9x9-inch baking pan with foil, reserving the foil, and coat it with nonstick frying spray.
In a big mixing bowl, combine the cereal, rolled oats, flour, and dried apples. Set aside for some time.
In a small mixing bowl, mix together eggs, honey, peanut butter, and melted butter. Pour over cereal. Mix well. Transfer the mix to prepared pan. Press mixture in pan using back of a large spoon.
Bake in a preheated oven for 28 to 30 minutes or until golden brown around the edges. Place in a wire rack to cool completely. Cut into bars, if desired, using a serrated knife.
To store: Wrap bars individually in plastic wrap. Refrigerate for up to three days. Store individually wrapped bars in a freezer container or bag for up to three months. Thaw in refrigerator overnight before serving.