Yield: 16 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | -Boiling water |
| ⅔ cup | Sugar |
| 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 |
| 1 teaspoon | Salt |
| 2 tablespoons | Oil, vegetable |
| 1 cup | Raisins |
| 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