Pumpkin puree and warm spices make this spiced pumpkin pecan granola the perfect autumnal breakfast! Enjoy this vegan and gluten free granola with your favorite milk or yogurt for a quick and delicious breakfast option.
The arrival of September ushers in the official start of fall here on the blog! What better way to celebrate than with my very favorite spiced pumpkin pecan granola?! This granola has been made many times over the years. I developed the recipe over a decade ago when I used to sell baked goods at the farmers market and it proved to be big hit in the fall and winter months. It’s toasty, nutty, spicy, and has that lovely earthiness from the pumpkin. I love enjoying it with chopped apple over yogurt or with oat milk.
What You Need to Make this Pumpkin Pecan Granola
- Rolled Oats – oats create the bulk of this granola recipe, lending plenty of whole grain fiber and their subtle sweetness.
- Pumpkin Seeds – going with the pumpkin theme, the addition of pumpkin seeds adds an earthy nuttiness to the granola.
- Pecans – rich and buttery pecans add another layer of cozy fall flavor to the granola along with a nice crunch.
- Pumpkin puree – you can’t have pumpkin granola without some actual pumpkin! Pumpkin puree adds a subtle earthy flavor and helps create small clumps in the granola.
- Maple Syrup – adds a smoky sweetness to the granola and along with the pumpkin, helps create small clumps in the granola.
- Coconut Oil – helps the granola get nice and toasty in the oven and keeps it from sticking to your baking sheet.
- Coconut Sugar or Brown Sugar – another layer of sweetness that adds a slight caramel flavor.
- Cinnamon, Ginger, and Cardamom – this trio of spices flavors the granola and makes it feel super cozy and autumnal.
- Sea Salt – seasons and balances all of the flavors.
- Dried Cranberries – while completely optional, dried cranberries add a lovely contrasting chewiness to the crunchy granola.
The Trick to Making the Best Pumpkin Pecan Granola
I’ve easily made at least 500 pounds of this granola over the years and the key is to bake it at a slightly lower temperature (325) and toss it about 3 times throughout the baking process. This helps to evenly and perfectly toast it! There’s nothing worse than anemic granola that hasn’t been properly toasted in the oven. The other key to perfectly toasty granola is to bake it directly on your baking sheet without the use of parchment. If you’re adding the dried cranberries, you won’t add them until AFTER the granola is done baking. This keeps them plump and chewy rather than becoming dry and hard.
How to Enjoy this Granola
My favorite way to eat this spiced pumpkin pecan granola is topped with chopped apple and oat or cashew milk. You can also enjoy it over yogurt, ice cream, baked apples, or smoothies. Or, if you’re feeling decadent, use it as a topping for some chocolate bark!
How to Store Your Granola
The best way to keep your granola fresh and crunchy is to store it in a glass jar or canister at room temperature. It will keep for about 2-3 weeks if stored this way. If you prefer to make a bigger batch, you can store it in an airtight container in the freezer for up to 3-4 months. When you’re ready to enjoy it, simply let it thaw.
Other Ways to Bake with Pumpkin this Fall
If you need an autumnal breakfast treat, try these gluten free and vegan maple glazed pumpkin scones. If you’re looking for something a little more decadent, I recommend these pumpkin cookies with whiskey vanilla glaze or these chai-spiced pumpkin doughnuts with cashew butter glaze.
Print
Spiced Pumpkin Pecan Granola
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Diet: Vegan
Description
Pumpkin puree and warm spices make this spiced pumpkin pecan granola the perfect autumnal breakfast! Enjoy this vegan and gluten free granola with your favorite milk or yogurt for a quick and delicious breakfast option.
Ingredients
- 4 cups rolled oats
- 1 cup raw pumpkin seeds (pepitas)
- 1 cup roughly chopped raw pecans
- 3/4 cup pumpkin puree
- 3/4 cup coconut sugar or brown sugar
- 1/4 cup maple syrup
- 2 tbsp melted coconut oil, divided
- pinch of sea salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 to 1 cup dried cranberries, optional
Instructions
Preheat your oven to 325 degrees. Use 1 tablespoon of your melted coconut oil to generously grease the surface of a large rimmed baking sheet. This will help your granola crisp up and not stick so don’t skimp on the oil! Set your pan aside.
In a large bowl, mix together the rolled oats, pumpkin seeds, and chopped pecans. In a separate bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, remaining tablespoon of coconut oil, salt, and spices until smooth. Pour the wet ingredients over your rolled oat mixture and toss until well mixed.
Dump the mixed granola onto your greased baking sheet and spread it out into an even layer. Bake the granola in your pre-heated 325 degree oven for 45-50 minutes, removing the pan every 15 minutes to toss the granola with a spatula to ensure even toasting. The granola is ready when it is golden and mostly dry (it will dry out completely when cooling).
Allow the granola to cool completely. If you’d like to add cranberries to your granola, toss them in once the granola has cooled. Store your granola in an airtight container (glass is best!) for up to 2-3 weeks. Makes 8-10 servings.
Notes
- If you don’t want to make this much granola at once, you can easily halve the amount, or, simply freeze what you won’t eat within 2-3 weeks.
- I love to enjoy this granola with oat or cashew milk and some chopped apple. It’s also equally delicious on yogurt, baked apples, oatmeal, or ice cream.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: breakfast
