Vegan, glutenfree, and EASY, this pumpkin maple granola will satisfy your pumpkin spice craving! Try it with yogurt for a hearty breakfast!
I am a super minimalist.  For this recipe, I took a Pumpkin Maple Pecan Granola recipe from The Minimalist Baker and minimized it even more. I like to use as few dishes as possible, so I simply adjusted the ingredient quantities to make use of fewer measuring cups, bowls, and pans.
I’m also a minimalist when it comes to my spice drawer. The original recipe called for pumpkin spice mix, but I don’t keep spice mixes on hand. Instead, I keep the individual spices and combine them as needed. Spices lose their spiciness over time, so not keeping blends on hand allows me to go through them faster.
So, enjoy this minimalist recipe for a delightfully light granola, perfect to munch on while you rake leaves this fall. 🙂
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.
Pumpkin Maple Pecan Granola
Ingredients
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree use the 1/4 cup twice
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3 cups rolled oats
- 1 cup pecans
- 1/4 cup raw or roasted pumpkin seeds aka pepitas
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Combine the coconut oil, maple syrup, pumpkin, and brown sugar in a large pot. Heat over medium low until the oil has melted and all ingredients are well combined.
- Next, stir in the spices and salt.
- Then add in the oats, pecan, and pumpkin seeds. Stir to combine well.
- Pour onto a large baking sheet. Spread evenly.
- Bake for 10 minutes.
- Stir and bake another 10 minutes.
- Granola is done when it is just starting to turn brown (look for a golden colour). If it’s not done yet, stir, put back in oven, and check at 3 minute intervals.
- Store in an airtight container.
Nutrition
If you love pumpkin, check out these recipes!
This granola is so easy to make and it is so delicious!! I am making it for a second time because I love having nutritious yummy food on hand.
So glad you are enjoying it Karen! Such a great alternative to boxed cereals, isn’t it?
Finally something pumpkin spice that I like. Added a bit more pumpkin than the recipe called for cuz I had lots to use up. And added less clove (as I believe that is what turns my stomach about pumpkin spice and it turned out great!
With the pumpkin in it, will it go bad quickly on the shelf? should it be refrigerated? have you tried this recipe without the pumpkin?
I haven’t tried it without pumpkin but the baking process dries the pumpkin out enough that it’s shelf-stable for a week or so. Make sure to bake until crispy though!
Does this have nutritional info or number of servings? Something to indicate serving size? Thanks!
When I first started blogging, I didn’t include nutrition info. This recipe is from my first year the blog went live! I’ve updated it now with nutrition info.
I tried making this granola yesterday and I can’t stop eating it!!! Love it 🙂
That happened to me when I made it, too! So happy you enjoy it!
That looks great. I love all your pictures too, you have a good eye!
Thanks Corinna!