Nutrition per serving may change if servings are adjusted.
2/3 cup sugar
1/3 cup boiling water
1 cup nonfat dry milk
2 tablespoons corn syrup
2 1/2 cups rolled oats
1 cup wheat flakes, (see Shopping Tip)
1/2 cup toasted wheat germ
1/4 cup chopped almonds
1/4 cup unsweetened shredded coconut
1 teaspoon salt
2 tablespoons canola oil
1 cup raisins
1/2 cup pitted prunes, chopped
1/2 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.