1. Preheat the oven to 325 F and line a large baking sheet with parchment paper. Spread out the rolled oats and wheat germ. Place in the oven for 15 minutes to lightly toast the oats.
2. While the oats are toasting, place the dates in a food processor and pulse until a soft ball is formed.
3. In a large bowl, mix together the chia seeds, cinnamon and oats/wheat germ. In another bowl, add the honey and pumpkin seed butter and microwave for 30 seconds, stirring until smooth.
4. Use a large wooden spoon to mix the dates into the dry ingredients, then add the honey/pumpkin seed butter. Stir together until everything is mixed together and then add the pumpkin seeds, dried cranberries and chocolate chips.
5. Line an 8×8 baking dish with parchment paper, then empty the granola mixture into it. Using a spatula or wet hands, pack the mixture down firmly into the dish. Make sure you use a lot of force to pack it all down, as this will keep the bars together. Place the dish in the refrigerator for at least 6 hours before removing the bars from the pan and cutting into 12 equal pieces.

Keep the bars in an airtight container on the counter for 1 week, or in the fridge for up to 2 weeks The bars can also be stored in the freezer for up to 2 months.