Preheat the oven to 350 degrees F.
In a bowl, toss the oats with the canola oil, cinnamon, melted butter and salt.
Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes.
Shake the pan occasionally to make sure the oats do not burn.
Remove from the oven and set aside.
Reduce the heat to 325 degrees F.
In a medium saucepan, combine the brown sugar, honey, apple juice and agave.
Stir while heating slowly until everything is combined.
Stir in the vanilla and remove from the heat.
Grease one baking sheet thoroughly with butter.
Toss together the toasted oats, rice cereal, wheat germ, coconut and almonds.
Pour in the sugar mixture. Be sure to stir as you pour.
Toss to combine. The mixture will be very sticky.
Press into the greased baking sheet and bake until golden (about 25 minutes).
Remove from oven and let cool.
Cut into granola bar sized pieces with a sharp knife and remove from the pan.
Dip the bottom only of the cooled granola bars straight into the melted chocolate.
Set on parchment until set or pop in the refrigerator.