12 c old fashioned rolled oats
2 c oat bran
2 c slivered almonds
2 c coconut
2 c raw seeds (pumpkin seeds, sunflower seeds)
1 c ground flax seed
1 c toasted wheat germ
½ c vegetable oil
½ c sugar
¼ t sea salt
1 c honey
2 t vanilla
2 c dried fruit
Preheat oven to 300 degrees. Place oven racks at upper and lower thirds of oven.
Mix all dry ingredients in a very large bowl.
Gently heat oil, sugar, salt, honey, and vanilla. Stir carefully, till mixture is loose. Pour over dry ingredients and use a wooden spoon to thoroughly mix and coat.
Divide between two cookie sheets and bake about 30 minutes, stirring once halfway through, just until lightly golden.
Cool and add dried fruit. Store in airtight containers or zipper bags. Keeps about 3 weeks.
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