6 cups rolled oats (not quick oats)
1/4 cup canola oil
4 tablespoons butter, melted
1 teaspoon salt
1 cup brown sugar
1/2 cup honey
1/4 cup apple juice (or applesauce)
1/4 cup molasses
1 tablespoon vanilla extract
1 cup wheat germ
1/2 cup pecans, chopped
1/2 cup shelled sunflower seeds
1/4 cup flax seed
1/2 cup raw pumpkin seeds
1 cup dried cranberries or raisins
Preheat oven to 350 º.
In a bowl, toss the oats with the oil, melted butter and salt.
Spread the mixture out on a large baking sheet and toast in the oven for 1 minutes,
making sure the oats don't burn.
Set aside to cool a bit.
Reduce the oven temperature to 325 º.
In a medium saucepan, combine the brown sugar, honey, apple juice, and molasses.
Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling.
Stir in the vanilla extract.
In a large bowl toss together the toasted oats, and all the rest of the dry ingredients.
Pour in the sugar mixture, stir well to combine; it will be sticky!
Thoroughly grease a large baking sheet or line it with greased foil. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters (I just broke it up with my hands). Store in a jar until ready to use.