Step 1Heat the oven to 350 degrees. Grease an 8-inch-square baking pan.
Step 2In a medium bowl, mix the oats, sunflower seeds, cashews, almonds, wheat germ, salt and cinnamon. In a smaller bowl, mix the oil, vanilla, honey and molasses until smooth. Pour the oil mixture into the dry ingredients and stir with a wooden spoon till coated. Knead the mixture well with oiled hands until uniform and press firmly into the prepared pan. The mixture will be very sticky.
Step 3Bake until golden on top, about 20 minutes, rotating the pan halfway through for even cooking. Remove the pan from the oven and cut the sweets into square or diamond shapes. The mixture will be very soft and crumbly at first. Cool thoroughly in the pan so the sweets firm up and then remove carefully. (The first piece is the hardest to get out whole.)
Step 4Divide the pieces among colorful decorative paper muffin cups, or carefully cut into smaller pieces and place in mini-muffin paper cups.