3 cups rolled oats
1 cup blanched slivered almonds
1/4 cup wheat germ
1 (14 oz.) package flaked coconut
1/3 cup unsalted sunflower seeds
6 Tbsp. pure maple syrup
6 Tbsp. dark brown sugar
1/4 cup vegetable oil
2 Tbsp. warm water
1/2 teaspoon salt
1 cup raisins

Preheat the oven to 250º (120º C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.

In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water, and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated.

Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps. Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.

From AllRecipes.com
Mooo News, January 2008