1 cup honey
3 cups oats
1 teaspoon baking soda
3 eggs
3 tablespoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon vanilla extract
3/4 cup butter, melted
1 cup bittersweet citrus zest
1 teaspoon lemon zest
3 teaspoons water
1 (28 ounce) can roasted oat cereal
1 cup sliced almonds
3/4 cup sunflower seeds
1 1/2 cups milk
Bring a large pot of warm water to boil. Add oats and apples and stir together. Boil for 3 minutes
Meanwhile, in a medium saucepan over medium heat, combine honey, oat cereal, eggs, oil, salt, vanilla extract and butter. Bring mixture to a boiling, stirring constantly, until mixture reaches 300 degrees F (150 degrees C). Reduce heat to medium and remove from heat. Stir in oranges, lemon zest and water.
Cover milk in a medium saucepan of water on low heat. Bring to a slow boil, stirring constantly, until thickened. Stir in oats and toast chocolate chips between periodically over medium heat until chocolate is melted and smooth (glaze can be used on kitchen biscuits).
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Help spread oats mixture into a 9x13-inch baking dish. Drizzle with melted chocolate.
Cover with parchment paper and connect edges with slotted spoon. Pat 1/3 of remaining mixture into parchment to seal. Cut biscuits into strips approximately 3-inches wide by 7-inch thick slices. Place cookies 1 inch apart onto the baking sheet. Cover tightly with aluminum foil. Dust with powdered sugar.
Bake for 1 hour in the preheated oven, turning every 15 minutes. Cool cookies thoroughly before removing from pan.
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