What to do with that Cinnamon Toast Crunch the kids left open!!??

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You know what I mean. You buy the cereal the kids have been begging for only to find one morning that they've gotten into it and left the bag opened. And, in this summer humidity, that means stale cereal. Considering the price it usually is, do you really want to throw it to the birds? (That's what we normally do with stale breads, etc.) Well, my mother discovered at the age of 91 that SHE likes Cinnamon Toast Crunch. Of course, neither she nor I is thrilled about the $4+ price, so I've been buying "off" brands. Sometimes I luck out at Dollar Tree, other times I find it elsewhere. The last boxes I bought were $1.89 at Save-a-Lot (parent company, Albertsons). Just as good. Now, if you're like me, you don't just eat breakfast, you read, and if it's cereal boxes that are there, you read their labels, right??? That's when I saw it....a "dang, that sounds good" recipe. Right on the side of the Goldstrike Cinnamon Swirls (Cinnamon Toast Crunch clone) box. Are you ready? Cinnamon Cappuccino Brownies 4 cups cinnamon toast-type cereal, finely crushed 1/2 cup butter or margarine 1 pkg (19.8) fudge brownie mix 1/2 cup vegetable oil 1/4 cup water 2 eggs 1-2 tbsp. instant coffee (optional) 3/4 tsp. cinnamon 1 cup chocolate fudge topping Heat oven to 350F/180C. In a large bowl, stir together crushed cereal and butter until crumbly. Firmly press into a 13 x 9 inch baking pan. In a medium bowl, stir together brownie mix, oil, water, eggs, instant coffee and cinnamon until well blended. Spread on top of crust in pan. Spoon dollops of chocolate fudge topping evenly onto batter. Gently swirl the tip of a knife through the chocolate topping and the batter to create a marbled design. Bake for 28-30 minutes or until toothpick inserted comes out clean. Serve slightly warm or cook completely for easier cutting. Makes about 48 brownies. Now - doesn't that sound intriguing?? Although for the life of me, why coffee would be OPTIONAL in a cappuccino-named recipe is a puzzle, but I guess you just drop the cappuccino part when you serve them. I'm not a fan of fudge, so I might change this by using either a cream cheese topping, a caramel topping or maybe even marshmallow topping. But, I would definitely use the coffee since it was the cappuccino part that got my interest. Now, the discussion - besides using cornflakes, etc., as fillers for meatloaf or bran flakes for muffins or crushed for a breading, have you ever used or heard of cereal as an ingredient in anything you don't think of using it for? If so, can you share that with us?