Step 1: Prepare the Ingredients

1. Preheat your oven to 350°F (175°C).
2. If using raw pumpkin seeds, spread them on a baking sheet and toast in the oven for 5-7 minutes until golden and fragrant. Let cool slightly before using.

Step 2: Mix the Dry Ingredients

1. In a large bowl, combine the shelled pumpkin seeds, oat flour, and salt. Mix until evenly combined.

Step 3: Add the Wet Ingredients

1. In a small saucepan, gently heat the honey (or brown rice syrup) and coconut oil over low heat.
2. Stir continuously until the coconut oil melts and the mixture is well combined. Remove from heat.

Step 4: Combine and Form the Bars

1. Pour the warm honey and coconut oil mixture over the dry ingredients. Mix thoroughly to coat all the ingredients evenly.
2. Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
3. Transfer the mixture to the dish and press it down firmly and evenly using the back of a spoon or your hands. Pack it tightly so the bars hold together well.

Step 5: Bake (Optional)

1. For a firmer and toasted flavor, bake at 350°F (175°C) for 10-12 minutes.
2. If you prefer no-bake bars, skip this step and proceed to chilling.

Step 6: Chill and Set

1. Place the baking dish in the refrigerator for at least 2 hours, or until the mixture is firm and set.

Step 7: Cut into Bars

1. Once set, use the parchment paper overhang to lift the mixture out of the dish.
2. Place on a cutting board and slice into bars or squares of your desired size with a sharp knife.

Step 8: Store and Serve

1. Store the bars in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks.
2. These bars freeze well—wrap them individually and store in a freezer-safe container for up to three months.