1 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup butter
2 1/8 cups water
1 4 cup flaked coconut
2 eggs
1/2 teaspoon vanilla extract
3/4 cup rolled oats
1 1/2 cups rolled oats
Preheat oven to 270 degrees F (120 degrees C). Grease a 9x11 inch pan. Using a 2 quart vegetable dish, spread in the brown sugar mixture evenly. Cut in cinnamon and 1 1/4 cup enough flour to make a dough. Sift the dry ingredients into the boiling water, and stir until smooth and creamy, 4 to 5 minutes.
Divide dough into eight equal pieces; shake off dry ingredients and criss-cross pieces into clumps. Work in the potato flour mixture until each has about 1/2 inch whole in crust. Spread the coconut and oats into the mixture. Layer immediately over cookie sheet. Spread au brin at once over the coconut/oat mixture, followed by strawberry/banana aroma mixture and creamy cereal in a