Preheat oven to 350, or 325 if using glass. Grease a 13x9 pan.
In a large bowl, cut together oats, brown sugar, flour, wheat germ, extract and shortening till crumbly.
Reserve about 3/4 cup mixture and press the rest into the baking pan.
In the bowl, mix fruit and nuts with sweetened condensed milk. Spoon evenly over crust and spread gently so as not to break up the crust.
Top with reserved crumbs, press firmly down with waxed paper.
Bake 25 minutes or until edges are lightly browned. Cool, cut into bars. Store covered at room temperature.
Almonds and apricots, when eaten together, are said to create a "perfect" protein/carbohydrate food which helps curb blood sugar peaks and valleys, reducing hunger pangs. Oatmeal is also recommended as a food which regulates insulin levels. While this is in no way a diabetic or dietetic food, a small Almond Apricot Bar with a glass of milk will carry you a long way and curbs the sweet tooth. This recipe for Almond Apricot Bars serves/makes 16.