10 cups rolled oats
1 cup wheat germ
1/2 pound coconut, shredded
2 cups sunflower seeds
3 cups almonds, sliced or chopped
1 1/2 cups brown sugar
1 1/2 cups water
1 1/2 cups oil
1/2 cup honey
1/2 cup molasses
1 1/2 teaspoons salt
2 teaspoons cinnamon
3 teaspoons vanilla
Raisins or other dried fruit if desired
Preheat oven to 300 degrees. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, and nuts. Blend well. Set aside.
In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, sinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated.
Spread into 5 9x13 pans or 2 cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool and add raisins if desired. Put in airtight containers.
**When I am being money-conscious, I increase the oats by 2 cups and add less almonds. Pecans are great in this, too. (Mike likes his with chocolate chips). Serve with milk - great breakfast. I also store mine in airtight containers in the fridge - the kids just pull it out in the morning for breakfast.