8 cups rolled oats
6 cups rolled wheat
2 cups untoasted wheat germ
2 cups shredded coconut
In separate pan mix:
1 3/4 cup brown sugar
1 cup vegetable oil
1 cup water
2 teaspoons salt
3 teaspoons vanilla
Add to first misture and work with hands until thoroughly mixed. Spread in two cake pans and bake 2 hours at 225 stirring at 1/2 hour intervals.
