In a large mixing bowl, combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into pans or cookie sheets. Bake at 325 degrees for 20-30 minutes, stirring very often. Bake 15 minutes longer for crunchier texture. Cool. Store in Super Cereal Storer or Modular Mates Square 4. Use within 6 months.