3 1/2 cups regular oats, uncooked
1/2 cup flaked coconut
1/2 cup sliced almonds
1/2 cup wheat germ
1/4 cup coarsely chopped cashews
1/4 cup coarsely chopped pecans
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/2 cup honey
1/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1/2 cup creamy peanut butter
1 teaspoon vanilla extract

Combine first 8 ingredients in large bowl; stir well, and set aside.

Combine honey, brown sugar and oil in a small saucepan; cook over medium heat, stirring occasionally, until sugar dissolves and mixture is thoroughly heated. Remove from heat; add peanut butter and vanilla extract, stirring until peanut butter melts. Pour honey mixture over oats mixture; stir well. Mixture will be dry at first; continue stirring until moist.

Press mixture into a greased 15 x 10-inch jellyroll pan, using greased fingertips. Press mixture flat with the back of a wide metal spatula. Bake at 250 degrees F for 1 hour and 20 minutes or until golden brown. Cut into bars while warm. Let cool completely in pan.

Remove bars from pan. Store in an airtight container at room temperature up to 1 week.

Makes 30 bars.