Put oats and almonds in a pan. Toast them in the oven for ten minutes. This makes them smell very nutty.

Pour the toasted oats into a bowl. Add the coconut and the wheat germ. Stir them together with a large spoon.

Place butter and honey in a saucepan. Add the brown sugar and the salt. Heat it on the stove until bubbly.

Remove the saucepan from the heat source. Stir in the vanilla extract very carefully. Pour the hot syrup over the oats.

Mix the syrup and oats very well. Ensure every oat is wet and sticky. Let the mixture cool for five minutes.

Fold in the mini chocolate chips now. Do not let them melt completely yet. Stir them in quickly but gently.

Press the mixture into your prepared pan. Use the spatula to press down hard. This keeps the bars from falling apart.

Bake the bars for thirty minutes total. They should look light golden brown. Do not overcook them or they harden.

Cool the pan on a wire rack. Let them sit for two hours. Cut them into bars when fully cold.