4 c. old fashioned oats
1 c. flaked coconut
1 c. coarsely chopped pecans
1/2 c. unsalted sunflower seeds
1/2 c. wheat germ
1/2 c. firmly packed light brown sugar
1 tsp. cinnamon
1 tsp. salt
1/2 c. vegetable oil
1/2 c. water
2 tbsp. honey
1 tsp. vanilla
1 c. raisins and dates

Preheat oven to 300°F. Lightly grease a jelly roll pan. Combine oats, coconut, pecans, sunflower seeds, wheat germ, sugar, cinnamon and salt in a large bowl. Stir together oil, water, honey and vanilla in small bowl. Pour over the oat mixture and mix well.

Spread mixture evenly in prepared jelly roll pan.

Bake in a preheated 300°F oven for 1 hour, stirring every 15 minutes until mixture is golden brown and slightly crunchy. Cool in pan on wire rack. Stir in raisins and dates. Store in airtight container.

Yields 9 cups.