Preheat oven to 325 F. and line a quart-size baking sheet with parchment paper. Combine the oats, chia seeds and cashews in a large mixing bowl and set aside.
In a small pot, combine the maple syrup, coconut sugar, salt and pumpkin pie spice. Bring the sugar mixture to a boil, whisking often, then immediately remove from heat, whisking vigorously. Allow the sugar mixture to cool to room temperature.
Crack your egg into the bowl of oats.
Mix everything extra well so the ingredients are well coated in the egg.
Once the sugar mixture has cooled, pour it into the oats.
Mix well to combine.
Pour the oats onto a parchment lined cookie sheet.
Flatten the surface of the oats and compress them slightly as you do.
Bake for about 50 minutes, remove from oven and cool fully. You can put it in the fridge for about an hour after it's cooled to a tolerable heat, if it still feels soft. Once fully hardened, break it into pieces
Once fully hardened, crack the granola bark into pieces and enjoy.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Also note that the data is for the ENTIRE batch. This particular recipe is very hard to give data per serving because none of the pieces will break into equal servings. So you'll have to estimate based on how many pieces you break it into.