12 c. old fashioned oats
1 1/2 c. wheat germ
5 c. shredded coconut
2 c. raw sunflower seeds
3 c. chopped nuts
1 1/2 c. brown sugar, firmly packed
1 1/2 c. water
1 1/2 c. safflower oil
1/2 c. honey
3/4 c. molasses
1 tbsp. cinnamon
1 tbsp. vanilla

Mix oats, wheat germ, coconut, sunflower seeds, and chopped nuts together; set aside. Mix remaining ingredients in a saucepan over medium heat. Heat until dissolved while stirring, but do not boil. Pour over dry ingredients. Stir well until all dry mix is coated.

Spread into 6 (9x13) pans or cookie sheets with sides. Bake at 250- 300 degrees for 20-30 minutes. Time and temperature will depend on how thickly mixture is spread and how crunchy desired.

Stir occasionally when baking; cool. Store in covered container. Keeps for several weeks or may be frozen. Raisins can be added AFTER baking. Makes 20-24 cups.