Preheat the oven to 350°F. Coat a 9-by-13-inch baking pan with nonstick spray.
Place the oats, bran cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor or blender. Coarsely chop.
Add the honey and eggs. Pulse until well combined.
Transfer the mixture to the baking pan. Spread evenly with your fingers.
Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
1/2 cup drained and chopped fruit (fresh, frozen, or canned)
Nonstick spray or muffin tin papers
For the topping
1/3 cup white or brown sugar
2 Tablespoons margarine or butter
1/2 cup crushed toasted oat cereal
2 Tablespoons nut pieces
1 teaspoon cinnamon
Directions
Wash hands with warm, soapy water for 20 seconds.
Preheat oven to 400°F.
Coat 12 muffin pan cups with nonstick spray or place muffin papers in each tin.
Combine CNP Master Mix and sugar.
In a separate bowl, blend together egg and milk. Add to dry ingredients. Stir gently just until dry ingredients are moistened. Mixture should be lumpy.