4 cups large-flake oats
1 cup wheat germ
3/4 cup slivered almonds or pecans
3/4 cup unsweetened dessicated coconut
3/4 cup pumpkin seeds
3/4 cup liquid honey
1/2 cup canola oil
3/4 cup dried mango or papaya
3/4 cup raisins
3/4 cup dried cherries or cranberries
In large bowl, combine rolled oats, wheat germ, almonds, coconut and pumpkin seeds. In saucepan, bring honey with oil to boil; pour over oat mixture, tossing to coat. Spread on 2 rimmed baking sheets.
Bake in 325 F oven, stirring every 5 minutes, until toasted, about 25 minutes.
Divide mango, raisins and cherries between pans; stir to combine. Let cool; break up any large clusters. (Make Ahead: Store in airtight container for up to 1 week.) Makes 8 cups or 12 servings.
Source: Canadian Living Magazine, October 2006