Preheat oven to 350°F, set aside 2 cookie sheets with sides. Combine oats, coconut, wheat germ, seeds and nuts in a large bowl. In another container, mix together the butter, honey, water, salt and vanilla extract. Pour over grains, stirring thoroughly. Spread mixture thinly on cookie sheets and bake for 25-30 minutes, stirring frequently. Oats should be crisp and brown, but coconut should not be burned. Allow to cool thoroughly, then add raisins and place in an airtight container for storage. Can be stored up to 3 weeks without refrigeration. Makes about 24 - 1/3 cup servings.
