Directions:

1. Cover jelly roll pan or rimmed cookie sheet with foil.  Mix together oats, wheat germ, flax, seed, sesame seeds and almonds.  Pour in single layer onto pan and toast for 10 to 15 minutes at 400°, stirring every few minutes to ensure they don’t burn.
2. Mix together salt, coconut, cinnamon, and cranberries. Reserve.
3.  Microwave the vanilla, honey, butter and brown sugar together for about 2 minutes, honey mixture will be foamy and bubbly. Brown sugar should be stirred to dissolve completely.
4. Once oat mixture is done baking, pour into coconut mixture and combine. Mix in honey mixture.
5. Cover a 9 x 13 baking pan with parchment paper.  Using the back of a wooden spoon spread the mixture into the pan.  Top with another piece of parchment paper and press down to create a compact even layer. 
6. Place in refrigerator to let cool, about 2 hours.  Use a large knife to cut the granola into bars.