Preheat oven to 300 degrees.
In a large bowl, mix all seeds, nuts and coconut flakes. Stir to combine and set aside. In a blender, combine the remaining ingredients and 1 tablespoon pumpkin spice mix and blend until smooth. Pour mixture over the mixed nuts and seeds and stir to coat the mixture evenly. Pour the mixture onto a rimmed baking tray and spread out into one even and thin layer. Bake for 15 minutes, take the tray out and stir. Bake for an additional 15 minutes or until the trail mix is toasted and mixture is dry to the touch. Allow to cool on the tray, then sprinkle the remaining 1 teaspoon pumpkin spice mix evenly over the trail mix before storing in an airtight container.
In a blender, combine the remaining ingredients and 1 tablespoon pumpkin spice mix and blend until smooth.
Pour mixture over the mixed nuts and seeds and stir to coat the mixture evenly, then transfer onto a rimmed baking tray and spread out into one even and thin layer.
Bake for 15 minutes, take the tray out and stir.
Bake for an additional 15 minutes or until the trail mix is toasted and mixture is dry to the touch.
Allow to cool on the tray, then sprinkle the remaining 1 teaspoon pumpkin spice mix evenly over the trail mix before storing in an airtight container.