2 c. quick-cooking or old-fashioned rolled oats
1/2 c. walnuts or pecans, finely chopped
1/4 c. wheat germ or sesame seeds
1/4 c. sunflower seeds
1/2 tsp. ground cinnamon
1/4 c. honey
1/6 c. safflower oil or other polyunsaturated oil
1/4 tsp. vanilla extract
1/2 c. raisins or dates (add after baking)
1/2 pkg. (3 1/2 or 4 oz.) shredded coconut (use only if there is no concern about use of saturated fat). (ADD AFTER BAKING.)

In very large bowl, combine first 5 ingredients. Combine honey, oil and vanilla in a 1 cup measuring cup, then stir into oat mixture. Mix with clean hands. Spread mixture into a 5 x 10 inch jelly roll pan. Bake at 350 degrees for 10 to 12 minutes. Stir occasionally during baking, once or twice. Remove from oven and stir in raisins. When cold, stir with fork until crumbly. Store in tightly - covered contained in refrigerator. Makes 4 1/2 cups.