Preheat oven to 300F degrees. Line a 9x9 baking pan with parchment paper.
Combine all of the dry ingredients into a large bowl. Stir to mix well.
2 ½ Cup Gluten Free Oats, ½ Cup Gluten Free Rice Crisp Cereal, ½ Cup Pecans, ¼ Cup Pumpkin Seeds, ½ Cup Golden Raisins, ½ Cup Light Brown Sugar, ½ teaspoon Salt, 2 teaspoon Pumpkin Pie Spice
Combine the wet ingredients in a second smaller bowl. Whisk until well combined.
½ Cup Pumpkin Puree, 3 Tablespoon Maple Syrup, ⅓ Cup Vegan Butter, 1 teaspoon Vanilla
Pour the wet ingredients into the dry. Fold together with a spatula until all of the dry ingredients have been coated.
Pour the mixture in the lined baking pan. Spread around into an even layer. Use a smaller baking pan to press down on the mixture to make it compact and even.
Bake in preheated oven for 40 minutes for soft oat bars and 60 minutes for crispy granola bars.
Remove from oven and press down again with the smaller pan. Immediately cut slices but leave in the pan. Cool completely before removing slices to eat or store.
Notes
Storage: Store cut bars in an airtight container in the refrigerator for up to 7 days.