Glazed Raisinola

2 cups quick or old-fashioned oats, uncooked
1 cup shredded coconut
1/2 cup wheat germ
1/2 cup sunflower kernels
1/4 cup slivered almonds
1/2 cup butter or margarine
1/4 cup honey
1/2 teaspoon salt
2 cups California raisins

In a large bowl, combine oats, coconut, wheat germ, sunflower kernels and slivered almonds.

In a small saucepan, melt together butter, honey and salt; pour over the dry ingredients, mixing well. Spread a greased 15 1/2 x 10 1/2-inch jelly roll pan.

Bake at 300F for 30 minutes or until golden brown, stirring several times.

Remove from oven and add raisins while still hot. Cool. Store in tightly covered container in refrigerator.

Yields: 7 cups
Source: California Raisin Marketing Board