4 c. regular oats, uncooked
3 c. whole wheat flour
2 c. wheat germ
1 c. all purpose flour
1 Tbsp. cinnamon
1 1/2 tsp. salt
1 c. oil
1 c. honey
1/2 c. water
1 c. flaked coconut
1/2 c. sliced almonds
1 c. raisins

Combine oats, wheat germ, the 2 flours, and spices in a large bowl; mix well. Combine oil, honey and water; pour over oats mixture; mix well. Spread mixture evenly in two 15 x 10 x 1-inch jellyroll pans.

Bake at 250°F for 1 hour; remove from oven, and stir in coconut and almonds.

Bake an additional 30 min.; cool. Stir in raisins. Store in an airtight container.

Great served with milk or eat dry.

Makes 12 cups

Submitted by: Karen LaValley