Graham “Nuts” Cereal

In a large bowl, combine all ingredients and mix well.

Pour out onto an oiled 12 × 16-inch low-sided baking pan (jelly roll pans work well) and spread evenly with a spatula.

Bake in a preheated 350° oven for 20 minutes or until the batter is firm and has begun to shrink away slightly from the sides of the pan.

With a spatula, completely loosen the hot “cake” and allow to cool on a rack for several hours.

Preheat oven to 275°.

Break “cake” into chunks and pass them through a coarse-bladed meat grinder or push through a food screen or colander that has ¼-inch grids.

Divide crumbs between two 12 × 16-inch baking pans.

Bake for 30 minutes, stirring every 10 minutes.

Let cool completely and store in airtight containers.

Serve as a cold cereal with milk, or sprinkle on top of yogurt, ice cream, or when baking a fruit crisp, etc.