Ingredients:

1 Tbsp. margarine or butter
1 3/4 cups unsalted or lightly salted mixed nuts
1 Tbs. brown sugar
1/4 tsp. ground cinnamon
4 cups multigrain cereal with rolled rye, oats, barley, and wheat
1 cup regular rolled oats
1 cup toasted wheat germ
1 - 6 or 7 oz. pkg. mixed dried fruit bits
1/2 cup unsalted shelled sunflower seeds or Grape Nuts cereal
Milk or nonfat vanilla yogurt
Sugar (optional)
Coarsely cut up Granny Smith apple (optional)

1. For skillet-roated nuts, in a large skillet or saucepan heat margarine or butter over medium heat. Stir in brown sugar; add mixed nuts. Cook and stir about 3 minutes until sugar is dissolved and nuts are lightly glazed. Remove from heat. Sprinkle with cinnamon. Transfer to greased foil to cool. Set aside 3/4 cup of the nuts. Transfer remainder to airtight container; chill or freeze.

2. In a bowl stir together multigrain cereal, rolled oats, the 3/4 cup roasted nuts, wheat germ, dried fruit bits, and sunflower seeds. Cover tightly and refrigerate up to 1 month.

3. For each serving, pour about 1/2 cup granola into a bowl; add milk. To serve with yogurt: Combine 1/2 cup vanilla yogurt and 1/4 cup granola; cover and chill 4 hours or overnight. Stir in sugar to taste and milk to desired consistency. If desired, sprinkle with sugar, apple, and more of the skillet-roasted nuts.