Granola

6 c quick cooking rolled oats
3/4 c toasted( raw) wheat germ
1/3 C sesame seeds
1 C coarsely chopped cashews
3/4 C flaked coconut
1/2 C packed light brown sugar
1/2 C butter, melted
1/2 C honey
1 1/2 tsp. vanilla extract
1 1/2 C raisins
2 C dried mixed fruit
Preheat oven to 350 degrees F. Pour the oats into an ungreased jelly roll pan. Bake 10 minutes, turning once with a spatula after 5 minutes. meanwhile, in a medium mixing bowl, place the wheat germ, sesame seeds, cashews, coconut and brown sugar; stir to combine. set aside. Place the butter in a small pan;over very low heat, melt the butter. Remove from the heat. Add the honey and vanilla;stir vigorously until completely blended;set aside. Remove the oats from the oven, add the wheat germ mix and stir. Add the honey mix and combine. Place back on the jelly roll pan and bake 20 minutes, be sure to stir every 5 minutes. Cool completely. Store in zipper-seal bags. keeps up to 2 weeks at room temp. or 1 month in the refrigerator.