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