4 c. old-fashioned rolled oats
3/4 c. brown sugar
3/4 c. toasted wheat germ
1/4 c. unsweetened shredded coconut
1/4 c. unsalted, unroasted sunflower seeds
1/4 c. slivered almonds
3/4 c. raisins
1 c. dried apples
1 tbsp. grated orange peel
1/4 c. vegetable oil
1/2 c. honey
1 tsp. vanilla extract

In large bowl, combine oats, brown sugar, wheat germ, coconut, sunflower seeds, almonds, raisins, dried apples and orange peel. Set aside.

In small bowl, combine oil, honey and vanilla. Cook over medium heat, stirring until bubbly; pour over oat mixture and stir to mix well.

Grease two 10 x 15 inch baking pans; divide oat mixture evenly between pans. Bake in a 325 degree oven until lightly browned (about 25 minutes), stirring occasionally. Let cool in pans.

Store in an airtight container in a cool place for up to one month.