4 cups rolled oats
1/2 cup rye flakes — * see note
1/2 cup wheat flakes — * see note
3/4 cup wheat germ
1 cup dried coconut
3/4 cup sunflower seeds
1 1/2 cups mixed nuts — chopped
1/4 cup sesame seeds — dried and hulled
1/2 cup packed dark brown sugar
3/4 cup safflower oil — or Canola
3/4 cup water
1/4 cup honey
1/4 cup molasses
1/2 teaspoon salt — to taste
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 cups dried fruit — **see note
* Rye flakes and wheat flakes can be found at health food stores and some supermarkets.
** Use a variety of dried fruits for interesting taste: raisins, dates, apricots, apples, peaches, etc.
In a large bowl, combine oats, rye, wheat, wheat germ, coconut, sunflower seeds, nuts and sesame seeds. Stir until blended well. In a saucepan, combine brown sugar, water, oil, honey, molasses, salt, vanilla and cinnamon. Heat and stir until sugar is dissolved. DO NOT boil.
Pour syrup over oat mixture. Stir with a wooden spoon until syrup coats all ingredients.
Spread mixture in two 13 x 9 x 2-inch pans or on 2 large cookie sheets with raised edges. Bake in preheated 300-degree oven 30 minutes, stirring occasionally. For crunchier texture bake 7-10 minutes longer.
Cool on racks.
Stir in the dried fruit that has been chopped into bite sized pieces.
You can put this into containers and keep in cool dry place for up to 6 months. Do not refrigerate.
Yield: About 10 cups.