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Makes five cups 3 cups old-fashioned rolled oats 1 cup sliced almonds 1/2 cup shredded sweetened coconut (optional) 2 tablespoons wheat germ 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 tablespoons Crisco Pure Vegetable Oil 1/2 cup Hungry Jack Sugar Free Breakfast Syrup 2 tablespoons firmly packed brown sugar 1 cup dried fruit, such as raisins, golden raisins, cherries or cranberries

Heat oven to 350 degrees. Combine oats, almonds, coconut, wheat germ, salt and cinnamon in large bowl. Combine oil, syrup and brown sugar in another bowl. Pour over oat mixture. Toss until well coated. Spread evenly in 13-by-9-inch pan. Bake 30 minutes or until golden brown, stirring frequently. Cool completely. Stir in dried fruit. Store in airtight container at room temperature. All materials courtesy of Family Features. For more creative recipes and ideas, visit