Place a rack in the centre of your oven and preheat oven to 325ºF.
Line a 9×9-in baking pan with parchment paper and lightly butter the paper.
In a small saucepan, bring the orange juice to a boil. When juice is boiling add the dried blueberries and cranberries, lower the heat to medium high and simmer for one minute. Turn off the heat and let sit for a couple of minutes.
Strain the juice from the berries and set the juice and the berries aside to cool.
In the bowl of your mixer, combine the butter and sugar and beat on medium speed until smooth, about 2 minutes.
Add egg, and beat until well mixed, making sure to scrape the bottom of the bowl at least once.
Add the honey, strained orange juice, vanilla extract and orange zest, beating until smooth. Beat in oats, flour, wheat germ, salt, baking powder and soda mixture. Mix until just combined and then add all of the fruit and nuts. Stir until thoroughly mixed.
Spread the mixture, pressing down to even it out into the prepared pan, and bake for approximately 30 to 35 minutes, until top is golden brown.
Let cool in the pan on a wire rack. When completely cool, using the ends of the paper liner, lift out of the pan and transfer onto a cutting board.
Cut bars into desired size and store in an airtight container.
Toasting nuts and seeds will add to the texture and the flavour of your baked goods. You can toast them in a 350ºF oven for about 10 minutes or until they are fragrant, let cool and use as directed.
Using parchment paper to line the baking pan and leaving an overhang on opposite ends makes it easier to lift the bars out of the pan for cutting into even portions.
Nutrition info is for one bar, assuming the pan is split into 16 equal portions.