Mix rolled oats, chia seeds and pumpkin pie spice together in a bowl.
In a skillet on medium heat, melt together coconut oil, maple syrup and pumpkin puree.
Once melted, add dry ingredients to the skillet.
Toast over medium heat, stirring constantly for 4-5 minutes.
Remove from skillet and spread in a single layer on a cookie sheet to cool.
Once cooled, add coconut and pumpkin seeds.
Serve with non-dairy milk