Heat oven to 350°F. Line a 9-by-13-inch baking dish with parchment.
Pour ¼ cup boiling water over the dates in a small bowl and let soak until very soft, 10 to 15 minutes.
Meanwhile, toss the oats, sunflower seeds, and wheat germ on a rimmed baking sheet. Bake, tossing once, until golden brown, 12 to 15 minutes. Let cool.
Stir together the toasted oats, sunflower seeds, and wheat germ with the raisins, butter, maple syrup, and salt in a medium bowl. Add the dates and knead with your hands until everything is sticky and coated.
Press the mixture into a flat layer in the prepared baking dish. Refrigerate until firm, at least 1 hour. Cut into 24 bars. Store in an airtight container in the refrigerator for up to 1 week.
*Check to be sure that the sunflower seeds were processed in a nut-free facility.