Categories: Desserts, Snacks 
      Yield: 16 servings 
  
    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. 
   
  [Eating Well 6-92] 
   
  Posted by: Karen Wienold