In a pan heat the syrup, coconut oil, honey, pumpkin puree, cinnamon and pumpkin pie spice until all melted and combined. Pour the heated ingredients over the dry ingredients and stir.
Pour mixture on a cookie sheet.
Bake at 325 for 15 minutes take out and flip the mixture so it evenly bakes. Then bake for another 10-15 minutes until golden brown.
Store in the freezer or in the fridge.
Notes
We used walnuts in this batch, we have used basically every type of nut and they were all good. If you want to go nut-free just add another cup of oats to replace the nuts.Nutritional Information- calories 202 / fat 11g / protein 4g /carbs 25g