Preheat the oven to 350. Spread the oats on a baking sheet and toast for 15 minutes, stirring around once or twice while baking.

Grease a 9x13 Glass baking dish with butter or coconut oil and set aside.

While the oats are toasting, heat coconut oil, honey, brown sugar, vanilla and salt on medium until the brown sugar is entirely dissolved. Make sure not to overcook this (aka - boil it until it's foamy) or your bars may be stuck together like concrete.

While that heats, mix remaining ingredients (Sunflower seeds, almonds, wheat germ) in a separate bowl.

Pull the now-toasted oats out of the oven and add to the nut mixture, then slowly pour in the melted honey & sugar syrup.

Stir in the dried fruit and mix well. Spread evenly into the glass baking dish, and press down with the back of a spatula until even and flat. (I used my own buttered palms, which works great too - but remember that stuff is a little hot!)

Bake for 30 minutes. Let cool completely before cutting into squares.