Preheat the oven to 350 degrees. Butter a 9x13-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300 degrees.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well. Pour the mixture into the prepared pan. Wet your fingers or use a silicone spatula and press the mixture evenly and firmly into the pan.
Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares, a serrated knife works great for this. Serve at room temperature. Store bars in an airtight container in the freezer.
Cook's Note: This recipe is so versatile you can use just about any combination of dried fruit or nuts. Try using raisins, cherries, blueberries, apple, fig, mango, papaya, strawberries, chopped peanuts, cashews, pistachios, walnuts or pecans.