Heat oven to 350°F. Spread rolled oats, crispy rice cereal, wheat germ and sunflower seeds in a greased 9 x 13-inch pan. Bake, stirring, until oats are toasted, about 20 minutes.
In a bowl combine chopped dried apricots, cranberries, and the oat mixture.
In a saucepan, combine corn syrup and sugar. Heat to a boil, remove from heat, and stir in vanilla and cinnamon. Pour syrup mixture over oat mixture and stir well. Coat your hands with cooking spray, then use them to spread mixture evenly in pan. Chill until firm. Cut into 24 bars.