Place the pumpkin seeds in a pan and lightly toast in the oven for 5-7 minutes until fragrant and crunchy. Meanwhile, line 2 standard size muffin tins with paper cases.
In a large bowl combine the cornflakes, rice crispies, sultanas, toasted pumpkin seeds, chopped apricots and gluten free oats. Over a bain marie, gently melt the white chocolate. Pour the white chocolate over the cereal and nut mixture and gently stir with a spatula until evenly coated. Spoon the mixture into the prepared cases, pressing down slightly.
Refrigerate for 2 hours until set.
Gluten Free Oats are not readily available and some coeliac's are sensitive to oat's. If you prefer not to use oats, you can substitute finely chopped nuts like hazelnuts, almonds or pecans. If using nuts, it's best to refresh them in the oven for a few minutes until fragrant and lightly toasted. Leave to cool before chopping.
I used a mini food processor to 'blitz" the oats into a coarse powder. This isn't strictly necessary, so if you haven't got a gadget to do this, just add them as is from the pack.