Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat. Line a separate 9x13 pan with parchment paper and set aside.
In a large bowl combine oats, wheat germ, seeds, and nuts. Spread onto a larger baking sheet and toast for 8-10 minutes, stirring every couple minutes, until the oats and seeds are lightly toasted. Add the shredded coconut and continue to toast for another 2-3 minutes. Remove from oven, stir in dried fruit. Transfer the nut/seed mixture back to the bowl and set aside.
In a saucepan combine the brown sugar, maple syrup, vegan butter, salt, and vanilla. Bring to a simmer, stirring constantly. Once the sugar has melted pour hot liquids over the oats and mix thoroughly to combine.
Transfer the granola onto the prepared baking dish, spreadly evenly. Press the granola into the baking sheet so that the granola and seeds are compact. Place the granola in the refrigerator and let it cool for two hours to allow it to set up. Release the granola by pulling on the corners of the parchment paper and cut it into 20 bars.
Store granola bars in an airtight container at room temperature for up to 5 days.