8 cups rolled oats
1/2 cup walnuts, chopped
1/2 cup raisins
1/2 cup wheat germ
1/4 cup pumpkin seeds
1 cup sucanat (or brown sugar)
1 Tbs cinnamon
1/4 tsp salt
1/2 cup butter (1 stick)
3/4 cup pumpkin puree
1/4 cup maple syrup
1 Tbs vanilla extract

Combine the oats, walnuts, raisins, wheat germ, pumpkin seeds, sucanat, cinnamon, and salt in a bowl. Melt the butter in a saucepan over medium heat, add remaining ingredients and stir until combined. Pour over the oats and stir. Spread out on dehydrator sheets and dehydrate for 3 hours at 155 degrees.

-Oven-Baked Version-

Omit the raisins. Spread evenly on two 15″ by 11″  jelly roll pans lined with parchment paper. Bake at 300 degrees for 30 minutes, or until crispy (Stirring every 15 minutes). Cool; add the raisins and mix.