Nutrition per serving may change if servings are adjusted.
⅔ cup sugar
⅓ cup boiling water
1 cup nonfat dry milk
2 tablespoons corn syrup
2½ cups rolled oats
1 cup wheat flakes, (see Shopping Tip)
½ cup toasted wheat germ
¼ cup chopped almonds
¼ cup unsweetened shredded coconut
1 teaspoon salt
2 tablespoons canola oil
1 cup raisins
½ cup pitted prunes, chopped
½ cup dried apricots, chopped
Dissolve sugar in boiling water in a medium bowl. Stir in dry milk and corn syrup and beat with an electric mixer until smooth and creamy, about 2 minutes. Cover and refrigerate for 1 hour or overnight.
Preheat oven to 300°F. Combine oats, wheat flakes, wheat germ, almonds, coconut and salt in a large bowl. Add oil and the reserved milk mixture and mix thoroughly. Spread on a baking sheet. Bake the granola, stirring occasionally, until golden brown, 40 to 50 minutes. Stir in raisins, prunes and apricots. Bake for 5 minutes more. Let cool.
Make Ahead Tip: Prepare through Step 1; refrigerate overnight. Store the granola in an airtight container for up to 2 weeks.
Wheat flakes are simply wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.