Put oatmeal, hazelnuts, coconut and wheat germ in a bowl. Mix lightly.
Stir together honey, water, vanilla, and oil. When well mixed, add to dry mixture, stirring well to coat all dry ingredients.
Spread in a 3-quart, lightly oiled baking pan.
Bake in preheated 325°F oven for 20-25 minutes, stirring every 5 minutes. Add currants and blueberries after baking. When cool, store in airtight container. Serve with milk or eat as a snack.
Serves: 6 to 8
Adapted from Oregon Hazelnut Board