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1. Preheat oven to 325 degrees.
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2. In a large bowl, combine oats, powdered milk, shredded coconut, pecans and pumpkin seeds. Set aside.
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3. In a small sauce pan over medium/low heat combine coconut oil, honey, maple syrup, pumpkin, salt and vanilla. Heat until smooth, be careful to not let it boil! Pour into large bowl with oats mixture.
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4. Stir until coated and dump out onto a cookie and spread out. I lined my pan with parchment paper for easy cleanup.
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5. Bake for 10 minutes, stir and then bake for another 10 minutes. Let cool and enjoy! You can toss in dried cranberries after its baked if you want!