1/2 c. oats, uncooked
1 c. whole wheat flour
1/2 c. dried apricots, cut in sm. pieces
1/4 c. wheat germ
1/4 c. almonds, chopped
1/4 c. pecans, chopped
1/4 c. salad oil
1 egg, slightly beaten
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. skim milk
1/2 c. honey
3/4 tsp. vanilla

Blend oats into course flour in blender. Mix oats, flour, apricots, wheat germs, nuts, baking powder, cinnamon, baking soda and salt. Blend milk, honey, oil, vanilla and egg. Add liquid into mixture to dry ingredients.

Pour batter into greased and lightly floured loaf pan or muffin tin. Bake 45 minutes or until toothpick comes out clean when inserted. Muffin require less time. Bake at 350 degrees in preheated oven.