Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends.
In a medium bowl, combine oatmeal, almonds, and coconut. Spread onto a sheet pan 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 and sunflower kernels.
Reduce the oven temperature to 300 degrees F.
In a small saucepan over medium heat, bring the butter, honey, brown sugar, vanilla, and salt to a boil. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the blueberries, raisins, and cranberries and stir well.
Pour the mixture into the prepared pan. Using a small piece of parchment paper, press mixture evenly into pan; Bake for 20 to 25 minutes, or until light golden brown. Cool for at least 2 to 3 hours before cutting into rectangles. Serve at room temperature.