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From the kitchen of Bonnie McGinley

6 cups rolled oats
1 cup wheat germ or raw sunflower seeds
¾-1 cup walnuts
¾-1 cup sliced almonds
¾ cup pecans (optional)
½ cup coconut
¾ cup honey
½ cup oil, canola or coconut
cinnamon (optional)

Pre-heat oven to 350 degrees.

In a 10 X 15 inch baking pan, heat oats and wheat germ for 10 minutes.

Combine honey and oil, set aside.

Combine all other ingredients with oat mixture.
Pour honey and oil mixture over all and mix thoroughly.

Return to oven and bake for 45 minutes, stirring often and more often as mixture begins to brown. Perhaps at 15, 10, 10 and 10. It will begin to smell toasty. Careful not to over bake.

Cool completely, adding raisins or other dried fruit if desired.
Store in an air tight container.

Serve for a snack, warm or cold for breakfast, over ice cream, yogurt or sautéed apples.


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