Heat the oven to 350°F. Butter an 8-by-12-inch baking pan and line it with parchment paper, leaving enough overhang to lift out the cooled slab.

Spread the oats, sliced almonds, and shredded coconut on a sheet pan. Toast for 10–12 minutes, stirring once or twice, until lightly golden, watching carefully because the coconut and almonds can brown quickly.

Reduce the oven temperature to 300°F. Transfer the toasted oats, almonds, and coconut to a large bowl, then stir in the toasted wheat germ.

Warm the butter, honey, and lightly packed brown sugar in a saucepan over medium heat until the butter melts and the sugar dissolves. Remove the saucepan from the heat and stir in the vanilla extract and kosher salt.

Pour the warm syrup over the oat mixture. Add the small-diced dried fruit and mix thoroughly so the binder coats the grains, nuts, coconut, and fruit.

Transfer the mixture to the prepared pan and press it down firmly and evenly with a spatula, the bottom of a measuring cup, or lightly dampened hands. Bake at 300°F for 25–30 minutes, until lightly golden.

Cool the granola completely in the pan for 2–3 hours. Lift it out using the parchment overhang and cut into about 12–16 bars.