1 cup chopped assorted dried fruit (dried figs, dried peaches and/or dried cranberries)
1/2 cup rolled oats
1 cup Becel® Vegan margarine
1 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 cup unsweetened pure pumpkin puree
1 tsp. vanilla extract
1 Tbsp. ground cinnamon
Preheat oven to 375°F (190 C). Line 15 x 10-in. (38 x 25 cm) baking sheet with shallow sides with foil or parchment paper leaving 2-in. (5 cm) overhang; set aside. Combine flour, baking soda and salt in medium bowl; set aside.
Combine seeds, dried fruit and oats in large bowl; set aside.
Mix Becel® Vegan margarine with sugars in large bowl. Mix in pumpkin puree and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in cinnamon and 2 cups (500 mL) seed mixture. Spread into prepared baking pan. Top with remaining 1 cup (250 mL) seed mixture and gently press into dough.
Bake 20 minutes or until edges are golden. Cool in pan on wire rack 20 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 24 bars.