Preheat the oven to 300-degrees and line two baking sheets with parchment paper. Heat a skillet over medium heat and toast the coconut stirring often. Add the coconut to a large bowl.
Add the walnut to the skillet also over medium heat to toast. When you start to smell their nuttiness, they're done.
To the bowl, add the oats, rice cereal, wheat germ, Barlean’s Flax-Chia-Coconut Blend, walnuts, cinnamon and salt and mix well.
In a second bowl, mix together the oil, honey, water and vanilla.
Combine the wet and dry ingredients, then turn out onto the prepared parchment paper in a thin layer.
Bake for 50 minutes, stirring every 15 minutes until golden brown. If you want to add dried fruit, add it in the last ten minutes of cooking.
Store in an airtight container once completely cooled.
