Preheat oven to 320°F. Spray a baking sheet or cover it with parchment paper.

In a food processor or blender, grind the pumpkin, sunflower, hemp, and flax seeds for a few seconds until broken up but not powdered.

In a medium bowl, combine the seed mixture with the shredded coconut, rolled oats, and dried fruit.

In a small bowl heat coconut oil in the microwave for 10 seconds. Add honey and stir to combine.

Combine peanut butter and milk in a blender or food processor until smooth.

Beat egg and add it along with the coconut oil and honey mixture into the peanut butter mixture in the blender and blend well. Add this liquid mixture to the dry ingredients and stir until coated well.

Spread the mixture about ½-inch thick onto the baking sheet.

Bake for 30 to 40 minutes, according to your desired crunchiness.

Bar instructions: Allow to cool for a few minutes. While the baked mixture is slightly warm, use a knife to slice into bar-sized rectangles or squares. Allow it to cool completely before removing the bars from the baking sheet.

Granola instructions: Remove from oven and allow it to cool for 5 to 10 minutes. Crumble the mixture with your hands.

Place the cooled granola in an airtight container and store it in the fridge.