- 2 cups Cheerios® cereal
- 2 cups Cinnamon Toast Crunch® cereal
- 2 cups oats
- 1 cup sliced almonds
- 1/2 cup butter or margarine
- 1/4 cup packed brown sugar
- 1/3 cup real maple or maple-flavored syrup
- Heat oven to 300 degrees F. Line 1 large (17×14-inch) cookie sheet or 2 (15x10x1-inch) pans with foil; spray foil with cooking spray. In large bowl, mix both cereals, the oats and almonds; set aside.
- In 1-quart saucepan, heat butter, brown sugar and syrup over medium heat, stirring frequently, until butter is melted and mixture boils. Pour over cereal mixture; stir until well coated. Spread mixture evenly on cookie sheet with rubber spatula until about 1/2 inch thick.
- Bake 35 to 40 minutes or until almonds are golden brown. Cool completely, about 15 minutes. Break into pieces with fingers. Store in tightly covered container.