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+ servings
4.84 from 18 votes

Maple Pumpkin Granola

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.

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
  • 1 teaspoon fine sea salt or 1/2 teaspoon table salt

Instructions

  • Preheat oven to 325 degrees F, and line a 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.
  • Add oats, coconut, pecans, pumpkin seeds, pumpkin pie spice, and salt to the bowl. Stir well to mix everything evenly.
  • 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.

Notes

  • Coconut: I make this often with either unsweetened flaked coconut, the kind you usually find in the baking aisle or with natural foods, or with larger dried "coconut chips," which are sold at Trader Joe's in the section with nuts and dried fruits. I do not like this as well with sweetened coconut flakes, because they are more wet in texture and also, obviously, sweet, but you may enjoy it that way!
  • Pumpkin Pie Spice: If you don't have this on hand on available, my first recommendation is to make your own! It's so easy and useful in a lot of ways. You can also simply substitute 1 teaspoon cinnamon plus 1/4 teaspoon ground ginger and a big pinch each of nutmeg, cloves, and allspice for this granola recipe.
  • Cooking Time: This recipe requires a higher temperature and longer cooking time than our favorite base granola recipe because of the addition of pumpkin, which has a lot of moisture.
  • Storage Tip: If the stored granola begins to get less crunchy, crack open the container a little bit. It will still keep fine that way for several days.
  • Nutritional Information: The provided information is an estimate per serving, with an approximate serving size of 1/3 cup of this granola. If you need exact details, I recommend importing the ingredients into your own measurement tool or consulting with your nutritional professional.

Nutrition Estimate

Calories: 201 kcal, Carbohydrates: 21 g, Protein: 4 g, Fat: 12 g, Saturated Fat: 7 g, Sodium: 198 mg, Potassium: 158 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 1589 IU, Vitamin C: 1 mg, Calcium: 27 mg, Iron: 1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!