6-7 c. rolled oats
1-2 c. rye flakes
2 c. salted peanuts
1/2 c. chopped almonds
1/2 c. chopped pecans
1/2 c. pine nuts (opt.)
1 c. sunflower seeds
1 1/2 c. powdered milk
1 (or more) c. shredded coconut, unsweetened
1 c. wheat germ
1/2 c. TVP (textured vegetable protein)
1/2 c. soy nuts
Some bran (opt.)
Any other nuts you'd like (opt.)
1 2/3 c. peanut butter, natural (1 - 1 lb. jar)
3/4 c. corn oil
1 c. honey
Few tbsp. maple syrup (to taste)
2 tbsp. vanilla
1/2 c. water

Preheat oven to 350 degrees. Oil very large turkey roasting pan. Mix all dry ingredients in it.

In a saucepan over medium heat, mix peanut butter, oil, honey, vanilla and water until it is a smooth goo.

Pour liquid mixture over dry ingredients and mix thoroughly until everything is just moistened. A few extra sprinkles of water may be needed.

Bake until it's golden brown, stirring every 5 to 10 minutes so the sides and bottom don't stick and burn (it burns easily). When done, open oven door and let cool in pan. Mixture forms small chunks as it dries. Store in air tight container (it freezes well, too). Makes approximately 25 cups.

Serve plain as a snack or serve with raisins or other fresh fruit. Serve with milk or over yogurt, ice cream or pudding. (It is a complete protein if served with a milk product.)