|Regular oats||3 Cup (48 tbs), uncooked|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Sunflower kernels||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Water||2 1⁄2 Tablespoon|
|Brown sugar||2 Tablespoon|
|Vanilla extract||3⁄4 Teaspoon|
|Raisins||3⁄4 Cup (12 tbs)|
|Honey||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
Combine first 5 ingredients in a large bowl; 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° for 25 minutes or until golden brown, stirring every 5 minutes.
Stir in raisins.
Store mixture in an airtight container in a cool, dry place up to 1 1/2 months.