Into large roasting pan dump: 1 (14 oz.) bag shredded coconut 1 bag sliced almonds, 12 to 16 oz. 2 c. wheat germ

In a 2-3 quart saucepan heat together: 1 tsp. salt 3 c. brown sugar 4 tsp. water

Pour sugar mixture over grains, blending well. Toast in oven about 40 minutes, stirring every 10 minutes. Granola will be golden brown and crisp but not burned. Store, when cool, in a tightly covered container. Makes about 20 cups.