6 tablespoons coconut oil, or butter
3 tablespoons rice malt syrup
1/2 cup pumpkin puree (simply steam pumpkin for 15 minutes, then mash with a fork)
2 cups rolled oats
2 cups coconut flakes
2 tablespoons chia seeds
1 teaspoon each of ground cinnamon, allspice and ginger powder
1/2 teaspoon ground cloves (optional)
2 cups almonds, cashews, pecans, walnuts, pepitas (preferably activated ones), chopped roughly
1. Preheat oven to 140°C. In a saucepan, melt the oil/butter, syrup and pumpkin puree and bring
to a gentle boil. Remove from heat and stir in
the oats until well combined, then stir in the remaining ingredients. Spread the mixture evenly on baking paper on a tray and bake for about 20 minutes, until golden, turning halfway.
2. When golden (we like to make ours quite dark; the darker it is, the crunchier it is), remove and cool on a wire rack. Break up the pieces a little then divide into six pretty jars. Decorate as you see fit!