6 c. rolled oats
2 c. shredded coconut
1 c. wheat germ
1 c. chopped cashews
1/2 c. whole cashews
3/4 c. hulled sunflower seeds
3/4 c. sesame seeds
3/4 c. vegetable oil
1 c. Vermont syrup
2 1/2 tsp. vanilla

Combine dry ingredients. Ratio of dry to wet ingredients about 8 to 1. Combine and heat in saucepan oil, syrup and vanilla.

Stir wet ingredients into dry and spread onto greased cookie sheets. Bake at 250 degrees for 30 to 45 minutes, stirring occasionally or until delicately browned. Cool completely. Store in airtight containers. May be frozen.