Preheat oven to 300 degrees F. In a bowl stir together rolled oats, coconut, almonds or peanuts, sunflower nuts, and sesame seed. In another bowl combine honey or syrup and oil; stir into oat mixture. Spread mixture evenly into a greased 15x10x1-inch baking pan. Bake for 30 to 35 minutes or until lightly browned, stirring after 20 minutes.

Remove from the oven and immediately turn onto a large piece of foil. Cool, then break into clumps. Store in tightly covered jars or plastic bags at room temperature for up to 2 weeks. For longer storage, seal in freezer bags and freeze. Makes about 6 cups (12 servings).

Microwave directions: In a 2-1/2 quart bowl combine oats, coconut, almonds or peanuts, sunflower nuts, and sesame seed. Combine honey or syrup and oil; stir into oat mixture. Micro-cook syrup and oil; stir into oat mixture. Micro-cook on 100 percent power (high) for 8 to 10 minutes or until lightly browned, stirring every 2 minutes for the first 4 minutes, then every minute.

Immediately turn out onto a large piece of foil. cool, then break into clumps. Store in tightly covered jars or plastic bags at room temperature for up to 2 weeks. For longer storage, seal in freezer bags and freeze.

Apple-Cinnamon Granola: Prepare as above, except reduce rolled oats to 1-1/2 cups. Stir 1 teaspoon ground cinnamon into honey-oil mixture. Just before serving, stir in 1 cup coarsely chopped dried apple. Makes about 7-1/2 cups (15 servings).

Raisin-Date Granola: Prepare as above, except, after removing granola from the oven, stir in 1/2 cup raisins and 1/2 cup snipped pitted whole dates. Makes about 8 cups (16 servings).