1 ½ cups brown sugar

1 ½ cups wheat germ

1 cup coconut (wide and unsweetened)

1 cup raw cashews

1/3 cup raw sunflower seeds

½ cup water

½ cup oil
½ cup honey

½ cup natural peanut butter

1 cup slivered almonds

2 tsp vanilla

1 cup raisins (optional)

Combine the first 7 ingredients in a large bowl; set aside. Mix water, oil, honey, peanut butter and vanilla in a sauce pan; heat, stirring until peanut butter is blended. Pour over dry ingredients and mix well. Spread on two large greased cookie sheets; bake at 200* for 1-2 hours (until coconut browns on the edges). When granola is ready, break into bite size pieces and put into an air tight container. Add raisins to cooled granola if desired.