How to make it

  • 1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil or parchment paper leaving two-inch overhang on each side.
  • 2. Combine flour, baking soda and salt in a medium bowl.
  • 3. Beat margarine with sugars in large bowl. Beat in pumpkin purée and vanilla until blended. Gradually add in flour mixture; beat just until blended.
  • 4. In a separate bowl, combine seeds, dried fruit and oats; set aside.
  • 5. Stir in cinnamon and 2 cups (500 mL) seed mixture. Spread into prepared baking pan. 6. Top with remaining 1 cup (250 mL) seed mixture and gently press into dough.
  • 7. Bake for 20 minutes or until edges are golden.
  • 8. Place pan on a wire rack and cool for 20 minutes. Using foil overhang, lift out of pan and cool completely.
  • 9. Cut into 24 bars.

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