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Preheat the oven to 350°F (175°C). Spread the oats, almonds, walnuts, and pumpkin seeds in a single layer on a baking sheet and toast for 7–8 minutes, until the oats are lightly golden and the nuts smell nutty. Transfer to a large mixing bowl and let cool for 5 minutes.
Line 10 cups of a standard muffin tin with muffin liners and set aside.
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