Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Regular oats -- uncooked |
| ½ cup | Flaked coconut |
| ½ cup | Sliced almonds |
| ¼ cup | Wheat germ |
| ¼ cup | Sunflower kernels |
| 2 cups | Mixed raw nuts (pecans |
| \N \N | Walnuts, pine nuts -- |
| \N \N | Almonds |
| ¼ cup | Plus |
| 2 tablespoons | Honey |
| ¼ cup | Vegetable oil |
| 2½ tablespoon | Water |
| 2 tablespoons | Brown sugar |
| ¾ teaspoon | Vanilla extract |
| ¼ teaspoon | Salt |
| ¾ cup | Raisins |
| \N \N | Serve as a snack or as a cereal with milk. |
Combine first 5 ingredients in a large bowl. Add nuts; stir well and set aside.Combine honey, oil, water, brown sugar, vanilla, and salt; pour over oat mixture, and stir well. Spread mixture evenly in a lightly greased 15- x 10- x 1 -inch jellyroll pan. Bake at 350 degrees for 25 minutes or until golden brown, stirring every 5 minutes. Cool. Stir in raisins. Store mixture in an airtight container in a
cool, dry place up to 1-½ months.
Yield 5-½ cups.
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