To toast the oats: preheat the oven to 350 degrees F. In a large mixing bowl mix together oats and oil and butter. Toss to coat. Spread the oats onto a large cookie sheet lined with parchment paper or foil. Bake for 15 minutes.
Turn the oven temperature down to 325 degrees F.
In a small skillet or a medium saucepan, combine butter, brown sugar, corn syrup, molasses and Nutella. Cook until it starts to bubble. Take off the heat and add pumpkin puree. Stir well. Set aside.
In a large mixing bowl, combine chopped dried fruit, chocolate and oats. Add the wet ingredients. Toss gently to combine.
Spread on the same cookies sheet you toasted the oats on. Press into a ½ to 1" thick rectangle. Using buttered piece of parchment can be helpful for this.
Bake for 20 to 25 minutes, until nice and brown.
Cool completely. Break into clusters. Store in air-tight container.