1 cup old-fashioned rolled oats
1/4 cup slivered almonds
1/4 cup sunflower seeds
1-2 tablespoon flaxseeds
1 tablespoon wheat germ
1 cup rice krispies
1/4 cup craisins
1/4 cup chopped dried apricots
1/4 cup chopped dried cherries
1/4 cup creamy peanut butter
1/4 cup turbinado sugar
1/4 cup honey
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.

Spread oats, almonds, sunflower seeds, flaxseeds, and wheat germ on a large, 
rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are 
fragrant, shaking the pan halfway through, about 10 minutes. 

Transfer to a large bowl. Add cereal and dried fruit; toss to combine.

Combine peanut butter, sugar, honey, vanilla and salt in a small saucepan. 
Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 
2 to 5 minutes.

Immediately pour the peanut butter mixture over the dry ingredients 
and mix with a spoon or spatula until no dry spots remain. 

Transfer to the prepared pan. Lightly coat your hands with cooking spray 
and press the mixture down firmly to make an even layer (wait until the 
mixture cools slightly if necessary). Refrigerate until firm, about 
30 minutes; cut into 8 bars.