This is one of those recipes that is more of a guide or formula than a strict recipe. It's open to interpretation. If you don't like sesame seeds, simply leave them out. If you want to add more fiber, toss in a 1/2 cup or so of wheat germ. If you prefer to use maple syrup as your sweetener, swap out the honey. If you prefer other dried fruits to currants, try cranberries, cherries, sliced dried apricots, you name it.
4 cups rolled oats
1 cup sesame seeds
1 cup sunflower seeds (raw, shelled)
1 cup shredded, unsweetened coconut
1/2 cup flaxseed
1/2 cup slivered almonds (or other nuts, chopped)
3/4 teaspoon salt
1/2 cup honey
1/3 cup vegetable oil
1/2 cup water
1 cup currants
Preheat oven to 325°.
Combine all dry ingredients (except currants) together into a large bowl. Over a medium-low flame, heat honey, oil, and water, stirring with a wooden spoon until well combined. Pour liquid over dry ingredients and mix well until liquid is well distributed. Spread out in a thin layer on a cookie sheet or roasting pan and bake at for about 45 minutes - 1 hour (until evenly browned and crispy). Turn with a spatula every 15 minutes so mixture is evenly browned. During final 5 minutes, add currants.