---------- Recipe via Meal-Master (tm) v8.02
  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