Preheat the oven to 350 degrees F.
Using a large bowl, toss the oats with the canola oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes. Use a spoon to stir the oats in the pan halfway through the cooking time. Remove from the oven and set aside to cool.
Reduce the oven temperature to 325 degrees F.
In a medium saucepan set to medium low, combine the brown sugar, honey, orange juice and molasses. Stir until the mixture is combined and smooth. Remove from the heat just before it begins to simmer. Stir in the vanilla.
In a large bowl, mix together the toasted oats, rice krispies cereal, wheat germ, walnuts, dried pineapple and coconut. Pour in the honey/molasses mixture and stir well. Set aside.
Line 1 rimmed baking sheet with aluminum foil. Grease the foil with either butter or oil spray. Press the mixture into the baking sheet. Bake until golden, about 20-25 minutes.
Remove from the oven and let cool. Peel the foil off the bottom and place on a cutting board. Cut pieces with a sharp knife, remove from the pan and serve.