|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Old fashioned oats||3 Cup (48 tbs)|
|Sunflower seed/Almond slices||1 Cup (16 tbs)|
|Wheat germ||1 Cup (16 tbs)|
|Flaked coconut||1 Cup (16 tbs)|
In 2 1/2- or 3-qt casserole, combine butter, sugar, honey, water, salt and cinnamon.
Microwave at High 5 to 8 minutes, or until slightly thickened, stirring after 4 to 6 minutes.
Stir in remaining ingredients.
Reduce power to 50% (Medium).
Microwave 8 to 12 minutes, or until rich golden brown, stirring after 3 to 6 minutes, then every 2 minutes.
Spread on buttered cookie sheet, pressing down lightly with pancake turner.
Let stand until firm.
Break into small pieces and store in airtight container.