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I realized today that I have a pumpkin problem. In the spirit of fall, I had a taste for pumpkin, so I made my pumpkin pie oatmeal, then I started brainstorming other recipes because I had leftover pumpkin. Well then, I had to open a new can of pumpkin to have enough to finish the pumpkin French toast, and now I’m back to having leftover pumpkin again!

This crunchy pumpkin granola with pecans is the perfect way to start a fall morning! It's delicious in a bowl with milk or on top of Greek yogurt.

Is that a huge problem, um no, I don’t believe it is! It just means I’m baking up more pumpkin inspired goodies!

CLICK HERE TO SAVE THIS AND MAKE IT LATER

Today, I got creative with granola! Side note: I think I’m also on a breakfast kick right now. Breakfast is such an awesome meal isn’t it? It comes at a great time of day; in the morning, when the day is fresh and beautiful and it almost always comes with coffee, which is totally a win! It really doesn’t get much better than that!

This crunchy pumpkin granola with pecans is the perfect way to start a fall morning! It's delicious in a bowl with milk or on top of Greek yogurt.

Anyway, back to the granola! I merged two of my favorite things, pumpkin and pecans (and threw in some shredded coconut too!) to make this crunchy, lightly sweet, fall flavored pumpkin granola! It was so good, I ate it with milk for dinner. Truth! I plan on eating it over my yogurt tomorrow!

Oh and did I mention that it is made with all real food ingredients and no refined sugar? You’ll be in love with this pumpkin pecan granola too!

Try these other oat recipes too

Two tacos sitting on a white plate with chopped avocado and cilantro on top.

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    Pumpkin Granola

    By: Kristine Underwood
    Crispy, crunchy, fall flavored granola that's easy to make and is great by itself or on top of yogurt, or homemade ice-cream.
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    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Breakfast & Brunch
    Cuisine American
    Servings 12 servings
    Calories 313 kcal

    Ingredients

    • 5 cups rolled oats
    • 1 cup pecans
    • 1/2 cup shredded coconut
    • 1 tsp pumpkin pie spice
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 1/2 cup pumpkin
    • 1/2 cup maple syrup
    • 1/2 cup honey
    • 1/4 cup coconut oil, melted
    • 1 TBS vanilla
    US Customary or Metric

    Instructions

    • Preheat oven to 350 degrees.
    • In a large bowl mix oats and spices.
    • In a medium bowl whisk maple syrup, honey, pumpkin, vanilla.
    • Pour wet ingredients over oats and mix well.
    • Stir in melted coconut oil until well combined
    • Spread evenly on a greased cookie sheet.
    • Bake for 40-45 minutes, rotating and stirring every 10 minutes.
    • Let cool completely and store in an airtight container.

    Nutrition

    Serving: 1 servingCalories: 313kcalCarbohydrates: 42gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 119mgPotassium: 204mgFiber: 5gSugar: 16gVitamin A: 417IUVitamin C: 1mgCalcium: 29mgIron: 2mg

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    Kristine Underwood

    Kristine is the heart and soul behind Kristine in Between. She shares homemade recipes, cozy crafts, and vintage-inspired living. As a proud Mimi, lifelong baker, and lover of all things festive, Kristine brings old-fashioned comfort into everyday life—one cookie, craft, and season at a time. More...

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