Preheat oven to 350°F. Butter the bottom and sides of a 8-inch square 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 oats, almonds, sunflower seeds, flaxseeds and sesame seeds. Spread onto a rimmed sheet pan and bake for 10 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the puffed cereal, wheat germ, currants, apricots and raisins; toss to combine.
In a small saucepan over medium-low heat, bring the almond butter, sugar, honey, vanilla, and salt to a simmer boil. Cook and stir for a minute, then pour over the toasted oatmeal mixture; mix until combined.
Pour the mixture into the prepared pan. Using a small piece of parchment paper, press mixture evenly into pan. Refrigerate until firm, about 30 minutes. Cut into bars and serve. Store in an airtight container at room temperature.
Notes
Source: adapted from Eating Well, January/February 2010