Crunchy oats and cereal make tasty cups for yogurt-coated dried fruit.
Ingredients
1-1/2 cups old-fashioned oats
1/4 cup sliced almonds
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons butter
1 tablespoon smooth or chunky peanut butter
1/2 cup corn or bran flake cereal
Sun-Maid Vanilla Yogurt Raisins or Milk Chocolate Raisins or Vanilla Yogurt Cranberries (your choice)
Directions:
PREHEAT oven to 350° F.
SPREAD oats and almonds on a large baking sheet.
BAKE 6 to 7 minutes until lightly toasted, stirring once.
REMOVE from oven. Cool.
In medium bowl, COMBINE honey, brown sugar, butter and peanut butter.
HEAT in microwave on high for 30 to 60 seconds until melted; stir.
RETURN to microwave and heat just until mixture boils, about 1 minute.
Immediately STIR in toasted oats, almonds and cereal until evenly coated. Mixture will be slightly dry.
COAT 24 mini or 12 standard size muffin cups with non-stick cooking spray.
SPOON mixture into tins: about 1 tablespoon for mini size or 2 tablespoons for standard size cups.
PRESS mixture into pans using back of spoon to make indentation in center.
BAKE 5 minutes or until lightly browned on edges.
REMOVE from oven and drop several fruit pieces into each nest.
RETURN to oven for 2 minutes until coated fruit softens.
COOL 10 minutes, then run a knife around edges to lift cookies out of pan.
COOL completely on wire rack.
Makes 24 1½” mini size or 12 2¼” standard size cookies.
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