Coarsely chop pecans and half of almonds. Place chopped nuts on a large rimmed baking sheet, along with oats, coconut, wheat germ, and remaining almonds. Bake for 10 to 12 minutes, stirring occasionally, or until lightly browned. Remove from oven and place in a large bowl.
Reduce oven temperature to 300°F. Grease a 10x15 inch baking pan and line with parchment paper. Set aside.
Place the butter, honey, vanilla, brown sugar and salt in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Allow mixture boil for 1 minute, then pour over toasted ingredients.
Add dried fruit, cinnamon, and flax seed, and stir to combine.
Press mixture into prepared baking pan. Grease a piece of wax or parchment paper, and place greased side down over mixture in pan. Press firmly into the pan. Discard the paper.
Bake in preheated oven for 25-30 minutes. Cool for at least 2-3 hours before cutting into bars