| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Desserts, Snacks |
16 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”