1. Preheat oven to 170°C/325°F/Gas 3. Lightly grease and base line a 20cms x 27cms tin.
2. Put the oatflakes, almonds, coconut and wheat germ onto a large flat tray. Toast or bake in the oven for about 10 to 12 minutes, stirring occasionally , until lightly browned. Then, pour into a large mixing bowl.
3. Reduce oven temperature to 150°C/300°F/Gas 3.
4. Put the butter, honey, brown sugar, vanilla and salt into a small saucepan and bring to the boil over a medium heat.
5. Pour liquid over the dry Ingredients. Add the dates, apricots and cranberries and stir well.
6. Transfer to the prepared tin. Wet your fingers in cold water and press the mixture down evenly.
7. Bake for 15 to 20 minutes until light golden brown. Cool for a 2 hours before cutting into squares. Serve at room temperature.

Note: If liked melt 100g of chocolate with 25g of butter and spread over the top.