Maple Pumpkin Granola

4.88 from 25 votes

Loaded with real pumpkin, maple syrup, oats, pecan, pumpkin seeds, and plenty of cozy spices. Easy to make, naturally vegan and gluten-free, and all-around irresistible.

Prep Time10

Cook Time35

Cooling Time15

Total Time1

Course: Breakfast

Cuisine: American

Keyword: maple pumpkin granola

Servings: cups

Calories: 201kcal

Author: Monica Lensink

Ingredients

1/4 cup coconut oil
1/4 cup maple syrup
1/2 cup pumpkin puree
3 cups old-fashioned rolled oats
1/2 cup unsweetened coconut flakes or chips
1/2 cup chopped pecans
1/4 cup pumpkin seeds
2 teaspoons pumpkin pie spice
up to 1 teaspoon flaked sea salt or 1/2 teaspoon table salt, see note

Instructions

Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Combine coconut oil and maple syrup in a large microwave-safe bowl. Microwave for 30-60 seconds, then add pumpkin puree and stir to combine.
1/4 cup coconut oil, 1/4 cup maple syrup, 1/2 cup pumpkin puree
Add oats, coconut, pecans, pumpkin seeds, pumpkin pie spice, and salt to the bowl. Stir well to mix everything evenly.
3 cups old-fashioned rolled oats, 1/2 cup unsweetened coconut flakes or chips, 1/2 cup chopped pecans, 1/4 cup pumpkin seeds, 2 teaspoons pumpkin pie spice, up to 1 teaspoon flaked sea salt
Spread mixture in an even layer on the baking sheet and bake for 35-40 minutes. Remove from the oven and cool for at least 15 minutes. (Granola will be soft when first removed from the oven, then get crunchy as it cools.)
Use your hands or a spatula to break cooled granola into pieces of your desired size. Store at room temperature for 1-2 weeks, or freeze for 2-3 months.

Notes

Alternative Stovetop Instructions: Melt coconut oil together with maple syrup in a large saucepan. Stir in pumpkin puree, followed by all dry ingredients. Scrape onto a baking sheet and proceed as directed.
Salt: We find this granola wonderful with 1 tsp. of flaked sea salt. If you’re very sensitive to salt, use a bit less. If you’re using regular table salt, only use ½ tsp. Table salt has much less space between flakes and is much more concentrated.
Coconut: I’ve tested this recipe with both unsweetened flaked coconut, which is usually found in the baking aisle or with natural foods, and with larger dried "coconut chips," which are sold near nuts and dried fruits. Avoid using sweetened coconut flakes, which are extremely sweet and have a lot more moisture than we want in crunchy granola.
Pumpkin Pie Spice: Making your own is an easy way to welcome autumn, or of course its readily available in stores. You also can substitute 1 teaspoon cinnamon + 1/4 teaspoon ground ginger + a big pinch each of nutmeg, cloves, and allspice.
Storage: Store homemade granola in any airtight container on the counter. It keeps well that way for 1-2 weeks. You also can freeze it for at least 3 months. Just try to press out as much excess air from the container as possible.

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