For skillet-roasted 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.

In a bowl stir together multi-grain 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.

For each serving, pour about 1/2 cup granola in a bowl, add milk. (Or 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. Makes 8 cups mix (sixteen 1/2-cup servings).