1/3 c -Boiling water
2/3 c Sugar
1 c Milk, nonfat dry
2 tb Corn syrup
2 1/2 c Rolled oats
1 c Wheat flakes
1/2 c Wheat germ, toasted
1/4 c Almonds; chopped
1/4 c Coconut,unsweetened shredded
1 ts Salt
2 tb Oil, vegetable
1 c Raisins
1/2 c Prunes, pitted; chopped
1/2 c Apricots, dried; chopped
In a medium-sized bowl, dissolve sugar in water. Stir in dry milk and corn
syrup and beat with electric mixer for about 2 minutes or until smooth and
creamy. Cover and refrigerate for 1 hour or overnight. Preheat oven to
300F. In a large bowl, combine oats, wheat flakes, wheat germ, almonds,
coconut and salt. Add the milk mixture and oil and mix thoroughly. Spread
on a baking sheet and bake, stirring occasionally, for 40 to 50 minutes, or
until golden brown. Stir in raisins, prunes and apricots. Bake for 5
minutes longer. Let cool and store in an airtight container in a cool, dry
place for up to 2 weeks.
Per 1/2-cup: 202 cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol.
