4 c. quick cooking oats
1/2 c. chopped almonds
1/2 c. chopped hazel nuts
1 c. toasted wheat germ
1/2 c. diced dried apricots
1/2 c. diced prunes
1/2 c. raisins

Spread oats and nuts in jelly roll pan. Toast in preheated 350 degree oven for 20 minutes. Stir in remaining ingredients and cool. Store in jar at room temperature up to 1 month. Serve with milk.