Instructions: Before you start: Wash your hands thoroughly with hot, soapy water. Preheat the oven to 325 degrees. Spread oatmeal evenly in roasting pan or large jellyroll pan. In medium mixing bowl, stir together honey, butter, vanilla, cinnamon, salt and nutmeg. Pour over oatmeal and stir until evenly coated.

Bake until evenly browned, about 20 minutes. Have an adult help you remove the pan from oven every 5 minutes to stir to prevent clumping. Using pot holders, remove pan from oven, place pan on top of the stove or on a heatproof surface. Holding the pan with a pot holder, stir in pine nuts and dried apricots and continue to stir every 5 minutes until cool to maintain the loose texture.

Serve with yogurt or milk, or enjoy by itself. Store tightly covered in the refrigerator for up to 1 month.

Note: Instead of pine nuts and dried apricots, use other favorite nuts and dried fruits, such as pecans and dried cranberries, or walnuts and raisins. For an added crunch and a boost of fiber, add 1/4 cup wheat germ to oatmeal.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.