10 c. old-fashioned oats
1 c. wheat germ
1/2 lb. shredded coconut
2 c. raw sunflower seeds
1 c. sesame seeds
3 c. chopped almonds, pecans & walnuts or combination
1 1/2 c. water
1 1/2 c. vegetable oil
1/2 c. honey
1/2 c. molasses
1 1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
Raisins

Preheat oven to 300 degrees. In large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well coated, spread into 13"x9" baking pans or cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit if desired. Put in air tight containers. Label and store in a cool, dry place. Use within 6 months. Makes 20 cups.