Preheat the oven to 300 degrees and line a large baking sheet with foil or silpat.
In a medium bowl, combine pumpkin puree, brown sugar, maple syrup, coconut oil, vanilla, salt and spices. Whisk until thoroughly combined. Set aside.
⅔ Cup Pumpkin Puree, ⅔ Cup Light Brown Sugar, ¼ Cup Maple Syrup, ¼ Coconut Oil, 1 teaspoon Vanilla, ½ teaspoon Salt, 1 ½ teaspoon Cinnamon, ½ teaspoon Ginger, ¼ teaspoon Nutmeg, ¼ teaspoon Allspice, ⅛ teaspoon Cloves
In a larger bowl, combine the oats, flaxseed, pecans and pumpkin seeds. Stir together.
3 ½ Cup Gluten Free Oats, 6 Tablespoon Flax Meal, ¾ Cup Pecans, ½ Cup Pumpkin Seeds
Pour the wet ingredients on top. With a spatula, mix until everything is well covered with the pumpkin spice and there are no dry spots left.
Spread out on prepared baking sheet into an even layer. Cook for 1 hour, stirring every 15 minutes. Remove from oven to cool. Once cool, add in dried fruit if you like. Store in an airtight container.