OAT CLUSTERS CEREAL RECIPES

Steps:

• Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. In large microwavable bowl, microwave butter, 1/4 cup hazelnut spread and the marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth.
• Immediately stir in cereal until evenly coated. Pour cereal mixture into pan. With buttered hands or back of spoon, press mixture evenly in pan. In small microwavable bowl, microwave 2 tablespoons hazelnut spread uncovered on High 20 to 30 seconds or until drizzling consistency. Drizzle on top of bars; top with sliced almonds. Cool completely, about 30 minutes.
• Using foil to lift, remove bars from pan. Cut into 4 rows by 4 rows. Store tightly covered.

Steps:

• Heat oven to 325°F.
• Spread rolled oats in 13x9-inch baking pan. Bake, stirring occasionally, 20-30 minutes or until light golden brown. Stir in crisp rice cereal, bran flakes, pecans and sunflower nuts. Continue baking 14-16 minutes or until lightly toasted. Remove from oven; stir in raisins and dried fruit.
• Stir together maple syrup and butter in small bowl; pour over cereal mixture. Stir to coat well. Continue baking, stirring occasionally, 45-50 minutes or until mixture is golden brown. Spread on waxed paper. Cool completely; break into pieces.