Pre-heat oven to 275 degrees and line a cookie sheet with parchment paper or a silicone baking pad.

In a medium sauce pot, whisk together cider, honey, sugar, cocoa, peanut butter, butter, cinnamon and salt over medium heat until sugar has dissolved and butter is melted; set aside.

In a large bowl, combine oats, wheat germ, flax seed meal and walnuts. Pour cocoa honey mixture on top and stir (or use hands!) until oats and nuts are evenly coated.

Bake for 60 minutes, stirring every 20 minutes or so, until browned and toasty. Let cool then store in an air-tight container at room temperature.