Breakfast Pecan Crunch

The New York Times Natural Foods Cookbook

1/2 cup soy oil
1/2 cup honey
1/2 cup spring water
5 cups rolled oats
1/2 cup wheat germ
1/2 cup sesame seeds
1/2 cup sunflower seed kernels
1/2 cup pumpkin seeds
1/2 cup raisins (monukka if you have)
1 1/2 cups chopped pecans
Milk

Preheat the oven to 350 degrees F.

Mix together the oil, honey and water and pour over the oats. Spread mixture in a big shallow pan, at least 12 x 18 inches. Bake 30 minutes or until golden, stirring frequently after first 15 minutes to prevent over browning.

Combine remaining ingredients except milk and mix with toasted oats mixture. Store in refrigerator. Serve in cereal bowls with milk. Yield: Sixteen servings.