4 c. rolled quick oats
1 c. wheat germ
1 c. walnuts, cashews or peanuts
3/4 c. hulled sunflower or sesame seeds
1/2 c. brown sugar
Raisins, coconut, etc., optional
1/2 c. honey
1/2 c. water
1/3 c. oil
1 tsp. vanilla

In a large bowl mix well oats, wheat germ, nuts, seeds, sugar. In another bowl mix well honey, water, oil and vanilla; stir into oat mixture and mix well.

Bake on a large cookie sheet or jelly roll pan in 350 degree oven 30-35 minutes or until slightly toasted, stirring occasionally.

Cool. Store in airtight container up to 3 weeks. Makes about 7 cups.