8 cups old-fashioned oats
2 cups nuts, chopped (your choice, I used honey roasted peanuts!)
1 ½ cup sunflower seeds
1 ¼ cup wheat germ
1 cup whole wheat flour
2 teaspoon salt
1 ½ teaspoon cinnamon
1 ½ cup brown sugar, firmly packed
1 ½ cup water
1/2 cup honey
½ cup oil
1 ½ tablespoon vanilla
1 cup raisins
Heat oven to 300* F
Mix first 8 ingredients in a large bowl. (oats down to brown sugar).
Once dry ingredients are mixed, pour in your water, oil and honey. Oh and the vanilla, which I have left out with equally yummy results. Toss that around until everything looks wet.
Spread onto two 11×15 cookie sheets. The kind with sides. Or jelly roll pans. This recipe fits this size and number of pans just perfectly. Divide mixture evenly between the two pans. It will look like there is ‘room to spare’, but, that’s what you want. Do not pack it in there. Leave some space.
Bake at 300*F for 20 minutes. Stir and rotate pans. Pop back in the oven for another 20 minutes.
Now when you take this out you may not immediately realize it’s finished cooking. It still looks quite moist. But after a few minutes in the pan cooling, things cool and crisp up. Just when it looks like it’s browning nicely, plumping up, you’re done. It WILL dry and crisp up upon cooling. You can add raisins once out of the oven. Once cool, store in airtight container. I just use a Ziploc bag. 😉