|Rolled oats||4 Cup (64 tbs) (Quick Or Old-Fashioned)|
|Coarsely chopped walnuts||1 Cup (16 tbs) (250 Ml)|
|Sunflower seeds||3⁄4 Cup (12 tbs) (175 Ml)|
|Slivered almonds||1⁄2 Cup (8 tbs) (125 Ml)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs) (125 Ml)|
|Wheat germ||1⁄2 Cup (8 tbs) (125 Ml)|
|Natural wheat and barley cereal||1⁄2 Cup (8 tbs) (125 Ml)|
|Sesame seeds||1⁄3 Cup (5.33 tbs) (75 Ml)|
|Shredded coconut||1 1⁄2 Cup (24 tbs) (375 Ml)|
|Packed light brown sugar||1 Cup (16 tbs) (250 Ml)|
|Vegetable oil||150 Milliliter (2/3 Cup)|
|Water||150 Milliliter (2/3 Cup)|
|Honey||125 Milliliter (1/2 Cup)|
|Vanilla||10 Milliliter (2 Teaspoon)|
|Cinnamon||1 Teaspoon (5 Ml)|
|Ground nutmeg||1⁄2 Teaspoon (2 Ml)|
|Raisins||1 1⁄2 Cup (24 tbs) (375 Ml)|
In a large bowl, combine oats, walnuts, sunflower seeds, almonds, pecans, wheat germ, cereal, sesame seeds and coconut.
In a large saucepan over low heat, combine brown sugar, oil, water, honey, vanilla, cinnamon and nutmeg.
Heat, stirring occasionally, for 15 to 20 minutes or until sugar dissolves.
Do not allow to boil.
Pour over dry ingredients and stir until well coated.
Divide batter evenly between the 2 pans.
Bake in preheated oven for 25 to 30 minutes (or 10 minutes more if you want a crunchier texture).
Set aside to cool.
When cool, break into pieces.
Stir in raisins.
Store mix in airtight containers in a cool, dry place for up to 6 months.
Makes about 14 cups (3.5 L) mix.