Ingredients Jump to Instructions ↓

  1. 1/3c Boiling water

  2. 3/4c Sugar

  3. 1 c Milk, nonfat dry

  4. 2 tb Corn syrup

  5. 2 1/2c Rolled oats

  6. 1 c Wheat flakes

  7. 1/2c Wheat germ, toasted

  8. 1/4c Almonds; chopped

  9. 1/4c Coconut,unsweetened shredded

  10. 1 ts Salt

  11. 2 tb Oil, vegetable

  12. 1 c Raisins

  13. 1/2c Prunes, pitted; chopped

  14. 1/2c Apricots, dried; chopped

Instructions Jump to Ingredients ↑

  1. + Directions : Servings: 16 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, 6 g pro, 5g fat, 37 g car, 195 mg sod, 1mg chol.


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