In a large bowl, whisk together milk powder, wheat germ, flour, cinnamon, and baking soda. Add oats, cranberries, and sunflower seeds, and toss to combine.

Pulse eggs, dates, apricots, maple syrup, and coconut oil in a food processor until some fruit is finely chopped. Add the oat mixture, toss, and process briefly to make a chunky paste. Scatter the dough evenly across prepared pan. Wet hands and press the batter firmly into an even layer.

Bake for about 17 minutes, rotating halfway through. Cool completely on a wire rack for about 30 minutes.

Lift bars with foil, slide onto a cutting board, and cut into twelve 3-by-4-inch bars. Wrap each in plastic wrap. Store in an airtight container for up to 5 days.