Preheat the oven to 350F degrees. Line a 9-inch square baking pan with foil and spray the foil with non-stick cooking spray and pull out a cookie sheet.
Toss the rolled oats, almonds, and coconut together on the cookie sheet 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 300F degrees.
Place the oil, maple syrup, 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 oat mixture.
Add the cranberries, apricots and dates and stir well.
Pour the mixture into the prepared pan. Wet your fingers firmly press the mixture evenly into the pan.
Bake for 20 to 25 minutes, until light golden brown.
Cool for at least 2 to 3 hours before cutting into bars.
This recipe can be modified in dozens of ways to suit your tastes. I am not a huge honey fan, so I always make them with maple syrup. But feel free to use honey or a combination of maple syrup and honey if you like.
Use the kinds of dried fruit and nuts you like best or have available.
Ground flaxseed can be used in place of the wheat germ.
You can also reduce the amount of WW Points by using less dried fruit.