8 C. regular rolled oats 1 1/2 C. firmly packed brown sugar 1 1/2 C. regular wheat germ 1 large pkg. (8 oz.) shredded coconut 1 1/2 C. salted cashews, chopped 1/2 C. oil 3/4 C. honey 2 tsp. vanilla
Stir to blend oats, sugar, wheat germ, coconut and cashews. In a small pan, heat oil, honey and vanilla, stirring until bubbling. Thoroughly mix the liquids with the dry ingredients. Grease two large 10x15" rimmed baking sheets, then divide cereal mixture between pans, spreading it out evenly. Bake uncovered in a 325F oven for 15 to 20 minutes or until coconut is lightly browned, stirring two or three times with a wide spatula. Remove pans from oven; stir granola several times as it cools to prevent sticking. When thoroughly cool, store airtight. Makes 16 cups.