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Smart Nutrition with Jessica Penner, RD

Smart Nutrition with Jessica Penner, RD

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Home / Recipes / Pumpkin Maple Pecan Granola

Pumpkin Maple Pecan Granola

Breakfast, Recipes

a sheet pan of pumpkin maple pecan granola beside a bowl with yogurt, granola, and peaches
Jump to Recipe Print Recipe

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.  

a sheet pan of pumpkin maple pecan granola
5 from 1 vote

Pumpkin Maple Pecan Granola

Print Recipe
Prep Time:10 minutes mins
Cook Time:25 minutes mins
Total Time:35 minutes mins
16

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

Calories: 165kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 39mg | Potassium: 121mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1195IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Course: Breakfast
Keyword: pumpkin maple pecan granola
Servings: 16 servings
Calories: 165kcal
Author: Jessica Penner, RD

If you love pumpkin, check out these recipes!

curry pumpkin soup with hemp hearts
Curry Pumpkin Soup with Hemp Hearts
A mug of homemade pumpkin spice latte with a spoonful of spices and a bowl of pumpkin puree.
Pumpkin Spice Latte
pumpkin maple pecan granola

October 8, 2014 · 11 Comments

Previous Post: « Curry Pumpkin Soup with Hemp Hearts
Next Post: Pumpkin Round-Up »

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Comments

  1. Karen Bock says

    January 29, 2020 at 9:57 pm

    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.

    Reply
    • Jessica Penner says

      February 6, 2020 at 10:51 am

      So glad you are enjoying it Karen! Such a great alternative to boxed cereals, isn’t it?

      Reply
  2. Cheryl says

    October 23, 2019 at 4:16 pm

    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!

    Reply
  3. Pamela says

    November 6, 2018 at 12:32 pm

    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?

    Reply
    • Jessica Penner says

      November 12, 2018 at 9:27 pm

      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!

      Reply
  4. Kristi Meyers says

    September 23, 2018 at 11:02 pm

    Does this have nutritional info or number of servings? Something to indicate serving size? Thanks!

    Reply
    • Jessica Penner says

      September 27, 2018 at 7:58 pm

      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.

      Reply
  5. Amy says

    October 19, 2014 at 10:33 pm

    I tried making this granola yesterday and I can’t stop eating it!!! Love it 🙂

    Reply
    • Jessica Penner says

      October 20, 2014 at 6:55 pm

      That happened to me when I made it, too! So happy you enjoy it!

      Reply
  6. Corinna says

    October 9, 2014 at 2:01 am

    That looks great. I love all your pictures too, you have a good eye!

    Reply
    • Jessica Penner says

      October 28, 2014 at 6:33 pm

      Thanks Corinna!

      Reply

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