Ingredients
5 cups quick cooking rolled oats
1 cup whole wheat flour
1 1/2 tsp. cinnamon
1/2 cup toasted wheat germ
1 cup grape nuts cereal
1/2 cup ground hazelnuts (optional)
1 cup sunflower seeds
1 cup canola oil
1 cup corn syrup
1 cup brown sugar
2 tsp. vanilla
1 cup shaved almonds
1 cup chopped pecans
1 1/2 cup chopped dried cranberries
Optional: 1 cup chopped dates, and 1 cup chopped raisens, stored in a seperate jar for those who like them.
Preparation
In a saucepan, bring to boil the oil, corn syrup and brown sugar, just to dissolve the sugar. Take off heat and stir in the vanilla.
In a separate very large container, mix the dry ingredients, including the nuts.
Pour the warm oil sugar mixture over the dried ingredients and mix well.
Spread out on a large cookie sheet and bake @ 250 for 45 minutes, stirring every 20 minutes. Then increase heat to 350 and bake for an additional 14 minutes, stirring after 7 minutes. Watch at the last to not over brown.
Keeps in closed container for cereal for quite awhile.
