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.