There is no image- just a recipe I got a few years ago that I wanted to share. I don't recall where I got it from but it is wonderful to snack on:-)
Autumn in a jar: Preheat oven to 375 degrees. Combine one cup raw pumpkin seeds and one tablespoon extra virgin olive oil on a rimmed baking sheet. Season with coarse salt, and a dash of cinnamon to combine. Toss to coat evenly. Spread in a single layer and toast, turning half way through, until golden colored- about 8 minutes. Place toasted pumpkin seeds, 1/2 cup large unsweetened coconut flakes, 1/2 cup whole almonds (toasted is possible), 1/2 cup dried cranberries, and 1/4 cup candied ginger (cut into 1/4 inch pieces) , and if you want- 1 cup of either chocolate or butterscotch chips, into a bowl. Mix to combine. Divide into jars, containers, or bags. it will keep at room temperature for up to two weeks. Makes about 3 1/2 cups.