Yield: 16 servings
|⅓ cup||-Boiling water|
|1 cup||Milk, nonfat dry|
|2 tablespoons||Corn syrup|
|2½ cup||Rolled oats|
|1 cup||Wheat flakes|
|½ cup||Wheat germ, toasted|
|¼ cup||Almonds; chopped|
|¼ cup||Coconut,unsweetened shredded|
|2 tablespoons||Oil, vegetable|
|½ cup||Prunes, pitted; chopped|
|½ cup||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 ½-cup: 202 cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol.
[Eating Well 6-92]
Posted by: Karen Wienold