Preheat oven to 325 degrees and line a rimmed baking sheet with parchment paper.

In a large bowl, combine oats, pecans and pepitas.

In a separate bowl, whisk together sugar, honey, pumpkin puree, vanilla extract, olive oil and ½ teaspoon of salt.

Pour wet ingredients into oat mixture and combine well with a wooden spoon or spatula until everything is well coated.

Spread mixture out into an even layer on the baking sheet, sprinkle lightly with a little flaky salt if desired. Bake for 30-40 minutes, turning the pan halfway through. Start checking it at 30 minutes. It will be lightly toasty when done.

Let cool completely. It will crisp up while it cools. Store in an airtight container.