Grease the bottom of a 9x13 baking dish. Preheat oven to 350.

In a medium bowl, combine the melted butter, honey, granulated sugar and vanilla, stirring well to combine.

In a food processor or blender, process 1/3 cup of the rolled oats until they are finely ground into a flour-like texture. Transfer to a large bowl. Add the remaining oats, wheat germ, salt, all of the dried fruit, the pumpkin seeds, and chocolate chips (if using), and stir until ingredients are incorporated. Pour the butter mixture over the dry ingredients, and stir well to blend.

Pour the mixture into the prepared pan, spreading out evenly with a spatula. Gently press the mixture with your hand to ensure the granola evenly covers the entire surface of the pan. Bake for 25-28 minutes, or until the edges are slightly browned. Remove from the oven and cool on a wire rack for 20 minutes. While still warm, use a very sharp knife sprayed with non-stick spray to cut into bars or squares. Cool completely on a wire rack before storing in an air-tight container for up to 1 week.