7 c. rolled oats (long cooking)
2 1/2 c. whole wheat flour (stone ground)
1/2 c. sesame seeds
1 c. sunflower seeds
1 c. chopped dates
1 c. raisins
1 c. flaked coconut
1 c. chopped almonds
1 c. non-fat dry milk

1 c. oil
1 tbsp. salt
1 c. brown sugar
1/2 c. honey
1/2 c. water
1 1/2 tsp. vanilla
1 1/2 tsp. mapeline

Add to dry ingredients, mix thoroughly. Divide between 3 cookie sheets.

Bake at 250 degrees for 45 minutes, stirring 2 or 3 times. Mixture is still soft and moist when removed from oven. Cool. When dry and crisp, place in plastic container.

Yields 19 cups.