Place cereal in blender or food processor container; cover. Blend until cereal forms fine crumbs. Add all remaining ingredients except fruit; cover. Blend until mixture forms a dough. Transfer to airtight container. Refrigerate 2 hours.
Preheat oven to 350°F. Spoon 1-1/2 Tbsp. of the cereal mixture onto baking sheet covered with wax paper or parchment paper; spread into 6-inch round with metal spatula. Repeat with remaining cereal mixture to form a total of 15 rounds.
Bake 8 to 10 minutes or until lightly browned. Carefully remove cookies from the pan using metal spatula; place each over a small inverted bowl or custard cup, pressing down gently to form a cup shape. Set aside to cool until hardened. Fill with fruit just before serving.