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  2. Joy Bauer’s nut-filled snacks will keep you energized ... - AOL

    www.aol.com/news/joy-bauer-nut-filled-snacks...

    Joy Bauer shares protein-packed, energizing nut-based snack recipes like peanut butter granola bars, oatmeal cookie walnut butter and coconut roasted cashews.

  3. Flapjack (oat bar) - Wikipedia

    en.wikipedia.org/wiki/Flapjack_(oat_bar)

    A flapjack (also known as a cereal bar, oat bar or oat slice) is a baked bar, [1] cooked in a flat oven tin and cut into squares or rectangles, made from rolled oats, fat (typically butter), brown sugar and usually golden syrup. [2] The snack is similar to the North American granola bar.

  4. 30+ Gluten-Free Christmas Cookies You'll Want To Eat By ... - AOL

    www.aol.com/lifestyle/30-gluten-free-christmas...

    Get the No-Bake Oatmeal Cookies recipe. ... Get the Peanut Butter No-Bake Cookies recipe. ... Baking the batch into bars is easier than scooping out a couple dozen individual cookies.

  5. Our Best-Ever Peanut Butter Cookies Were Made For Sweet ... - AOL

    www.aol.com/best-ever-peanut-butter-cookies...

    Add dry ingredients in 3 batches and beat on medium-low speed, scraping down sides of bowl as needed, until no dry streaks remain. Refrigerate batter until very cold, about 1 hour.

  6. List of breakfast cereals - Wikipedia

    en.wikipedia.org/wiki/List_of_breakfast_cereals

    This is a list of breakfast cereals. Many cereals are trademarked brands of large companies, such as Kellanova, WK Kellogg Co, General Mills, Malt-O-Meal, Nestlé, Quaker Oats and Post Consumer Brands, but similar equivalent products are often sold by other manufacturers and as store brands. This is a dynamic list and may never be able to satisfy particular standards for completeness. You can ...

  7. Granola - Wikipedia

    en.wikipedia.org/wiki/Granola

    Granola is a food consisting of rolled oats, nuts, seeds, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until crisp, toasted and golden brown. The mixture is stirred while baking to avoid burning and to maintain a loose breakfast cereal consistency.

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