Pumpkin Granola


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. 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!

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

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!

Pumpkin Granola

Crispy, crunchy, fall flavored granola that's easy to make and is great by itself or on top of yogurt, or homemade ice-cream.
5 from 1 vote
Course: Breakfast & Brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: 313kcal
Author: Kristine


  • 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


  • 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.
Serving: 1 serving | Calories: 313kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 119mg | Potassium: 204mg | Fiber: 5g | Sugar: 16g | Vitamin A: 417IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
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Kristine Underwood standing in her kitchen with her dog.

About Kristine

Kristine is a self-taught cookie baker and photographer. She's passionate about finding time for everything and making baking, crafting and homemaking simple. More...

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