8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran (I substituted flax seed)
1 cup sunflower seeds (I used salted)
1 cup finely chopped almonds
1 cup chopped pecans
1 cup chopped walnuts
1 tsp. salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 tbsp. cinnamon
1 tbsp. vanilla extract
1 cup coconut flakes
2 cups Craisins (dried cranberries)

Preheat convection oven to 325°F. Line two large baking sheets with aluminum foil.

Combine oats, wheat germ, oat bran (or flax seed), sunflower seeds, almonds, pecans and walnuts in a large bowl.

Stir together salt, brown sugar, maple syrup, honey, oil, cinnamon and vanilla in a saucepan. Bring to a boil over medium heat, then pour over dry ingredients. Stir to coat. Spread mixture evenly on the two baking sheets.

Bake at 325°F until crispy and toasted, about 20 minutes (or a bit longer). Stir once, halfway through, and add coconut flakes (if desired) at that time.

Cool completely, then stir in Craisins before storing in airtight container, or freezing.

Makes about 30 servings.

Submitted by: Ingrid S.