8 cups oatmeal
½ cup vegetable oil
½ cup packed brown sugar
1 cup honey
1 teaspoon pure vanilla extract
¼ teaspoon salt
¾ cup shelled, unsalted sunflower seeds, toasted
¾ cup macadamia nuts, chopped, toasted
⅔ cup sesame seeds, toasted
1 cup sliced almonds, toasted
1 cup shaved coconut
Heat your oven to 350°. Spread seeds and nuts out on a baking sheet and toast in oven for 5 minutes, stirring once or twice to avoid burning.
Place oatmeal in large bowl. In a medium saucepan, heat oil, brown sugar, and honey over medium heat, until thin—about 5 minutes. Remove from heat. Add vanilla and salt. Pour mixture over oatmeal; add the seeds and nuts, and toss to combine. Then add the coconut and mix again.
Spread evenly on 2 baking sheets. Bake for 5 minutes, then remove and stir so that the browned top is incorporated into the rest of the mixture. Bake another 5 minutes and stir, then another 5 minutes. (If your oven isn’t big enough to bake two sheets side by side, then add a fourth time in the oven, and rotate the top and bottom sheets after each five minute set.)
(Makes enough for a family of four for about a week. Feel free to cut everything in half if you only want to use one baking sheet.)