Heat a large skillet over medium heat, add the oil and heat until slowly bubbling. Working in batched, dip the bread sticks in the egg mixture to coat, then dip one side of each stick into the cereal mixture. Add them to the skillet, cereal side down, and cook until a golden brown crust forms, 3 to 5 minutes. Sprinkle the tops generously with the cereal mixture, flip and cook for 2 minutes more. Keep the finished French toast sticks warm in a 250°F oven for up to 15 minutes. Repeat with the remaining sticks, adding more oil as needed. Serve with maple syrup.