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2 1/2 cups quick-cooking oatmeal
1 cup unsweetened shredded coconut
1/3 cup untoasted sunflower seeds
1/4 cup hulled sesame seeds
4 Tb margarine
1/4 cup dark brown sugar
1/4 cup honey
1 1/2 teaspoons vanilla extract
1/2 cup toasted wheat germ
1/2 cup raisins

Preheat the oven to 300F. Spread the oatmeal, coconut, sunflower
seeds and sesame seeds in a large, lightly buttered roasting pan
or ovenproof dish. Bake for 20 minutes, tossing several times.

Meanwhile, a small saucepan combine the margarine, brown sugar,
and honey and bring to a simmer, stirring. Remove from heat and
add the vanilla.

Set the oven to 350F. Add the wheat germ to the toasted mixture.
Dribble the sugar-honey mixture syrup over the granola, tossing
with a fork to coat the dry mixture evenly. Return the pan to
the oven and bake for 5-6 minutes longer. Add the raisins, toss
to distribute, and press the granola down firmly into an even layer.
Bake 5 minutes or so longer, or until the granola is golden. Remove
from the oven and let cool slightly. Slip a flexible spatula under
the granola to break in to large pieces. Let cool completely and
store airtight. Makes 6 cups.


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