Preheat the oven to 350°F (175°C). Lightly butter the bottom and sides of an 8-inch square baking pan. Line the pan with a strip of parchment paper, allowing the paper to extend over the two shorter sides to create handles for easy removal.

In a medium mixing bowl, combine the rolled oats, slivered almonds, sunflower seeds, flaxseeds, and sesame seeds. Spread this mixture evenly onto a rimmed baking sheet. Toast in the preheated oven for approximately 10 minutes, stirring once or twice to ensure even browning. Remove from the oven once lightly golden and transfer to a large mixing bowl.

To the bowl containing the toasted oats and seeds, add the puffed cereal, toasted wheat germ, currants, chopped dried apricots, and golden raisins. Stir gently to ensure all ingredients are evenly distributed.

In a small saucepan, combine the almond butter, turbinado sugar, honey, vanilla extract, and salt. Place the saucepan over medium-low heat, stirring constantly, until the mixture becomes smooth, fully melted, and begins to simmer gently. Continue to stir for an additional minute to ensure even consistency.

Immediately pour the hot almond-honey syrup over the dry oat and fruit mixture. Using a spatula, stir thoroughly until all dry ingredients are fully coated and the mixture is cohesive.

Transfer the combined mixture into the prepared baking pan. Using a small piece of parchment paper to prevent sticking, press the mixture firmly and evenly into the pan, ensuring it is compact and level.

Refrigerate the pan for approximately 30 minutes, or until the mixture has set and is firm to the touch. Once chilled, lift the bar slab out of the pan using the parchment paper overhang. Place on a cutting board and slice into 16 equal bars.