I went to make monster cookies one time and realized I didn't have the full amount of oats. So I used half oats and half Great Grains cereal and now that's the way I make them all the time. People beg me to make them. BTW, I don't use the M&M's, I use chocolate chips, also I don't make them big, just regular sized.

Here's a group of recipes from Taste of Home: http://community.tasteofhome.com/community_forums/f/30/p/76070/1198058.aspx

I checked out the cookbook "Beyond the Bowl" by Debby Maugans from the library years ago and I made the recipe for Tuscan Shredded Wheat Bread at the link above. The book has more than 200 recipes that use cereals, including shredded wheat and bran), like: Lemon Shredded Coffee Cake, and I made a "Haystack"-type candy recipe from the book that was pretty good, but can't locate it at the moment. I also made this recipe from the book.

CURRIED WALNUT WHEAT BURGERS

Recipe notes from the author: These are my very favorite veggie burgers! Cereal replaces cooked grains, so they're quicker to make. Nabisco Shredded Wheat, Shredded Wheat Spoon size, or Shredded Wheat 'N Bran holds this burger together and provides the grain flavor and texture.

2 lg. eggs, lightly beaten

1/3 c. plain yogurt

1 T. Worcestershire sauce

2 t. curry powder

1/2 t. salt

1/4 t. cayenne

1 c. cooked red lentils

1 c. finely crushed cereal

1/2 c. finely chopped walnuts

1/2 c. grated carrot

1/2 c. minced green onion (I use chives)

4 sesame seed hamburger buns

1. Blend the eggs, yogurt, Worcestershire sauce, curry powder, salt, and cayenne in a large bowl; mix in the lentils, cereal, walnuts, carrot, and onion. Shape into 4 (1" thick) patties.
2. Place the patties on the grill on a large piece of heavy-duty aluminum foil. Cook without the grill lid over medium-high coals (350° to 400°F) 5-7 minutes on each side, or until done. Serve in the hamburger buns with desired condiments.

NOTE: The patties may be broiled 4-inches from the heat source for 5-6 minutes on each side, or until done. [Grainlady note: I made 6 smaller patties.]

-Grainlady

I'd just throw them into a bread pudding as texture. Just about anything goes with custard. :)

Pulverize the bran cereal and use for dredging and making a crust.

Thanks everyone-I knew I could get answers here!

Ritaweeda-those cookies sound good. I'm not familiar with monster cookies;will have to do a search.

Grainlady: Lots of possibilities. I think I will try the bran muffins first and the burgers sound good, too.

Momj47: I thought of that, but my bird population won't even eat birdseed by this time of year.

Pillog: That's a good idea and we love a good bread pudding!

Mimipadv: I could use some of it that way and maybe put in freezer.

I picked up a copy of "Beyond the Bowl" on my trip to the library this morning. -GL

CRANBERRY WHOLE-GRAIN NUT BARS

(The following cereals will contribute slightly different flavors but the same texture, so let your taste buds be your guide: Post Great Grains Crunchy Pecan; Ralston Foods Cranberry Walnut or Blueberry Pecan Muesli.

2 c. cereal

1/2 c. all-purpose flour

3/4 c. firmly packed light brown sugar

1/2 t. baking soda

2/3 c. butter or margarine, melted

1 (16-oz.) can whole-berry cranberry sauce

1. Preheat the oven to 350°F.

2. Combine the cereal, flour, brown sugar, and baking soda in a large bowl; stir in the butter. Press 2/3 of the mixture into the bottom of a greased 9-inch square baking pan.

3. Bake for 12-14 minutes, or until lightly browned.

4. Gently spread the cranberry sauce over the crust. Sprinkle with the reserved cereal-flour mixture, pressing it lightly into the cranberry sauce. Bake for 25 to 30 additional minutes, or until golden. Cool in the pan on a wire rack. Cut into bars.

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QUICK RAISIN AND NUT ENERGY BARS

(Use General Mills Raisin Nut Bran; Kellogg's Just Right with Crunchy Nuggets, Nutri-Grain Almond Raisin, Mueslix Crispy Blend; Post Great Grains Crunchy Pecan or Great Grains Raisin, Date, Pecan.)

3/4 c. firmly packed light brown sugar

2/3 c. honey

1 c. peanut butter

6 cups cereal

1/2 c. dried fruit bits

1. Bring the brown sugar and honey to a boil in a heavy saucepan, stirring until the sugar melts. Remove from the heat and stir in the peanut butter until smooth.

2. Place the cereal and fruit bits in a large bowl. Pour the sugar mixture over the cereal mixture and toss well to coat. Spread into a greased 13x9x2" baking pan; place a piece of plastic wrap on top and press firmly to compact. Let cool. Remove plastic wrap and cut into bars; wrap individually in plastic wrap, if desired. Yield: 24

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OVEN-CRUSTED POTATOES

(Use either Nabisco Shredded Wheat Spoon Size, Shredded Wheat, or Shredded Wheat 'N Bran.)

2 pounds small red potatoes (1-1/4 to 1-1/2 inches in diameter)

1/4 c. olive oil

2 c. crushed cereal

1/4 c. grated Romano or Parmesan cheese

2 T. dried minced onion

1/2 t. salt

1/2 t. pepper

1. Preheat the oven to 350°F.

2. Toss the potatoes in the oil to coat well.

3. Combine the cereal, cheese, onion, salt, and pepper in a shallow dish. Dredge the potatoes in the mixture and place on a rack in a baking pan.

4. Bake for 40-45 minutes, or until tender and crusty.

Grainlady, Those all sound good-so many choices!

I vote cookie. I'm not much of a sweet tooth but the basic TollHouse and Oatmeal recipes as a base...always killer good even off the path a bit. Krispy edges and chewy center...lots of variations with different dried fruits and cereal grains seem to work every time. My mother always played around with ingredients. Must have been in magazines in the 50-60's. As long as they folded into the dough before baking...I never turn down a warm cookie in that basic form and brown sugar crispy.

oh, and i see grainlady's savory version...that looks good.