3 c. oats
1 c. flaked coconut
1 c. coarsely chopped almonds
1/2 c. brown sugar
1/2 c. honey
1/2 c. vegetable oil
1 tbsp. vanilla
3/4 tsp. ground allspice
1/2 tsp. salt
1 c. sunflower nuts
2 c. raisins

Mix oats, nuts, coconut and raisins in 4 quart bowl. Mix remaining ingredients, toss with oat mixture until evenly coated. Spread into 2 ungreased jelly roll pans. Bake, uncovered at 325 degrees for 30 minutes, stirring frequently. Cool. Store in air tight container no longer than 2 months.