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This Pumpkin Granola is the perfect cozy, fall-inspired breakfast or snack. It’s made with rolled oats, crunchy pecans, pumpkin seeds, warm spices, and real pumpkin purée — naturally sweetened with maple syrup. It’s wholesome, easy to make, and your kitchen will smell incredible while it bakes!
I had some leftover pumpkin purée from my Pumpkin Cream Cheese Muffins and decided to use it to make a batch of pumpkin granola, following almost the same recipe as my Homemade Chocolate Granola. The result? A crunchy, lightly sweet granola that screams fall in every bite.
I love this recipe because it’s wholesome, simple, and perfect for meal prep. You can sprinkle it over yogurt, enjoy it with milk, or grab a handful for a quick snack.
Why You’ll Love This Recipe
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Easy Pumpkin Granola
Ingredients
- 3 cups gluten-free rolled oats
- 1 ¼ cups raw pecans
- ⅓ cup raw pepitas (pumpkin seeds)
- ⅓ cup shaved almonds
- 1 teaspoon chia seeds optional
- 3 tablespoons coconut sugar or regular sugar
- ¼ teaspoon salt
- ¾ teaspoon pumpkin spice
- ⅓ teaspoon cinnamon
- ¼ cup melted coconut oil or olive oil
- ⅓ cup maple syrup or agave/honey
- ⅓ cup pumpkin puree
Instructions
- Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine oats, pecans, pepitas, , almonds, sugar, salt, pumpkin pie spice, and cinnamon.
- In a small saucepan or microwave-safe bowl, warm the coconut oil, maple syrup, and pumpkin purée until smooth and slightly warm. Whisk together.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
- Spread the granola mixture evenly onto your prepared baking sheet.
- Bake for 30 minutes, stirring halfway through, until golden and fragrant.
- Let it cool completely — it will crisp up as it cools.
- Once cooled, break into clusters and store in an airtight container for up to two weeks.
