Place rack in center of oven and preheat to 350 degrees F. Line an 8-by-8-inch pan with parchment paper or foil, leaving extra hanging off of the sides. Coat with cooking spray.

Spread oats, wheat germ, almonds, coconut, and flax seeds on an ungreased baking sheet. Toast in the oven for 11-13 minutes until lightly browned and fragrant, stirring once half-way through. Remove from oven and transfer to a large mixing bowl. Reduce oven temperature to 325 degrees F.

In a small saucepan over medium heat, heat the orange juice. Let cook until reduced by about 1/3, about 5 minutes. Reduce heat to low. Stir in the almond butter, orange zest, honey, vanilla, ginger, and salt, heating and stirring until smooth. Pour over the oat mixture. Fold until slightly incorporated. Add the beaten egg and continue to mix until the oats are evenly moistened. Fold in the golden raisins.

Press mixture into the prepared pan and bake for 25-30 minutes until fragrant and lightly golden. Let cool in pan for 10 minutes. Using parchment paper, lift the bars from the pan and transfer to a wire rack to cool completely (at least 1 hour.) Slice and serve.