Preheat oven to 350 degrees. Line an 8 x 8" baking pan with waxed paper.
Prepare the Ingredients
On a large baking sheet, spread out old-fashioned oats and toast in oven for 10 minutes. Place in a large mixing bowl.
In a food processor, grind almonds, cashews, and pecans for about 10-15 seconds, leaving some large chunks.
Combine the Ingredients
Add nuts to the mixing bowl, along with chocolate chips, wheat germ, dried cranberries, sunflower seeds, ground cinnamon, and kosher salt. Mix to combine.
In a small saucepan over medium heat, combine the creamy peanut butter and honey. Stir this until it melts and turns smooth, 3-5 minutes. Mixture will not come to a boil.
Pour peanut butter sauce over oat mixture and mix well.
Scoop mixture into prepared baking pan and press down, using a spatula to make it smooth and even.
Place pan in freezer for 15 minutes. Remove and cut into 16 bars.
Store individually in plastic wrap or container for 2 weeks. Makes 16 bars.