Preheat the oven to 350 F. Line a square 8-inch baking pan with parchment paper. Make sure you leave a little extra along the sides to use as a handle. Spread the oats, sunflower & pumpkin seeds on an ungreased baking sheet. Toast for about 10 minutes, stirring every 2-3 minutes. Allow oats & seeds to cool. In a small bowl, whisk together flour, baking powder, nutmeg, cinnamon & salt. In a large bowl, mix coconut oil, maple syrup, egg & vanilla until well blended. Next, stir in the flour mixture to the wet ingredients. Next, add the oats and stir until well mixed. Lastly, add in the dried fruit or dark chocolate chips. Bake for 30 minutes. Allow to cool and remove from pan with parchment paper handles. Cut with a pizza cutter & enjoy!
Be creative with this recipe and swap out various nuts or seeds, making sure to keep the ingredients school friendly if sending them in your child's lunch.