Preheat oven to 325°. Stir together first 5 ingredients in a large bowl. Add oats, pecans, and wheat germ, stirring to coat. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan. Bake 25 to 30 minutes or until toasted, stirring every 10 minutes. Cool completely in pan on a wire rack (about 30 minutes). Stir in chocolate. Store in an airtight container at room temperature up to 3 days, or freeze up to 6 months.
