Preheat oven to 350°F.

Butter an 8”x8” baking pan, line the bottom of the pan with a strip of parchment paper about 8” in width and let the ends hang loose over the sides.

Spread the oats, wheat germ, sunflower seeds and almonds on a jelly roll pan and toast in the oven for 15 minutes, stirring occasionally.

Cook the honey, brown sugar, butter, vanilla and salt on the stove top in a medium sauce pan on medium heat until the brown sugar completely dissolves.

When the oat mixture is done, remove from the oven and reduce the oven temperature to 300°F.

Immediately add the oat mixture into the pan with the honey mixture. Add the dried fruits and combine using a wooden spoon.

Transfer this honey oat mixture to the prepared baking pan, distribute it evenly and press down to the sides and corners of the pan.

Bake for 25 minutes.

Remove and let cool completely before cutting into 16 squares.

Wrap each square in parchment paper and store in an airtight container.