• Spray a 15x10x1-inch baking pan with nonstick coating; set aside. In a large bowl stir together the oats, wheat flakes, wheat germ, and almonds or pecans. In a small saucepan stir together juice, honey, allspice, and cinnamon. Cook and stir just until boiling. Remove from heat. Pour over oat mixture, tossing just until coated.

  • Spread the oat mixture evenly in prepared pan. Bake in a 325 degree F oven for 30 to 35 minutes or until oats are lightly browned, stirring twice. Remove from oven. Immediately turn out onto a large piece of foil; cool completely.

  • Cover and chill for up to 2 weeks. For longer storage, seal in freezer bags and freeze for up to 3 months.

  • For each serving, spoon 1/2 cup of the yogurt into a bowl. Top with 1/3 cup of the oat mixture and 1/3 cup desired fruit. Makes twelve 1/3-cup servings.

Nutrition Facts

220 calories; 4 g total fat; 0 g saturated fat; 3 mg cholesterol; 122 mg sodium. 40 g carbohydrates; 2 g fiber; 10 g protein; 146 IU vitamin a; 8 mg vitamin c; 111 mg calcium; 2 mg iron;