Oil 9x9-inch baking dish and set aside. Preheat oven to 350 degrees F.
Spread oats, sunflower seeds, almonds, and wheat germ on cookie sheet. Place in oven and toast 15 minutes, stirring occasionally.
In the meantime, combine honey, brown sugar, oil, extract and salt in medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove from oven and reduce the heat to 300. Immediately add the oat mixture to the liquid mixture, add the dried fruit and stir to combine. Turn mixture out into the baking dish and press down (I use a bacon press with parchment paper to get it firmly pressed). Place in oven to bake 25 minutes. Remove from oven and all to cool completely. Cut into squares and store in airtight container for up to one week.