|Old-fashioned rolled oats||3 Cup (48 tbs)|
|Oat bran/1 cup wheat germ||1⁄2 Cup (8 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Raw sunflower seeds||1⁄2 Cup (8 tbs)|
|Sliced almonds||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
|Honey||1⁄3 Cup (5.33 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||2 Tablespoon|
|Diced dried apricots||1⁄2 Cup (8 tbs)|
|Diced pitted prunes||1⁄2 Cup (8 tbs)|
1 Preheat the oven to 350°F. In a large ungreased baking pan, mix the oats, oat bran, wheat germ, sunflower seeds, almonds, and cinnamon.
2 In a small saucepan, combine the honey, orange juice, and butter. Cook, stirring, over moderate heat until the butter is melted; do not let boil. Pour the liquid over the oat mixture and toss to combine.
3 Toast the mixture in the oven for 12 minutes, stirring every 5 minutes. Let cool, then stir in the apricots and prunes. Will keep in an airtight container in a cool, dark place for up to 2 months.