Categories: Breakfast 
      Yield: 15 servings 
  
      3 c  Rolled oats, quick-cooking 
      1 c  Unsweetened wheat germ 
    1/2 c  Coconut, flaked 
           -OR- shelled sunflower seeds 
      1 c  Nuts, coarsely chopped 
      1 c  Raisins 
    1/2 c  Oil 
    1/2 c  Honey 
      2 ts Vanilla 
  
  Preheat oven to 2275 F (very slow). 
   
  Mix rolled oats, wheat germ, coconut or sunflower seeds, nuts, and raisins 
  in a large bowl. 
   
  Mix oil, honey, and vanilla.  Pour over rolled oat mixture.  Stir lightly 
  until evenly mixed.  Spread mixture on a 15- by 10- by 1-inch baking pan. 
   
  Bake 1 hour, stirring each 15 minutes.  Cool.  Break up any large lumps. 
  Store in an airtight container. 
   
  Calories per 1/2 cup serving: About 280 with coconut; 290 with sunflower 
  seeds 
   
  Source: FOOD -- by U.S. Department of Agriculture 
  Typed for you by Karen Mintzias