Homemade Pumpkin Maple Pecan Granola | Cozy Fall Breakfast
A healthy homemade granola featuring crunchy roasted pecans, pumpkin seeds, and a salty sweet festive pumpkin flavor! Perfect over greek yogurt for breakfast or a wholesome snack. This makes a big, meal-prep friendly batch filling a 64 oz. mason jar the whole family can enjoy.
Equipment
- 1 Large Mixing Bowl
- 1 Deep 9 x 13 Baking Dish or 2 Baking Sheets line with parchment or silicone mats for easy clean-up
- 1 Spatula
- 1 Whisk
Ingredients
Dry Ingredients
- 5 cups old-fashioned rolled oats
- 1 cup pecans, roughly chopped (no need to roast separately, they will roast when baked)
- 1 cup pumpkin seeds (or pepitas) (optional, for extra crunch)
- 1/4 tsp salt
- 1 tbsp cinnamon or pumpkin spice (If you don't love pumpkin spice or you don't have it on hand, just use cinnamon and it will add the fall flavor needed here.)
Wet Ingredients
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted or avocado oil (each is a good neutral flavored oil option)
- 1 tbsp vanilla extract
Add-ins (Optional)
- 1/4 cup dark chocolate chips (optional to add after baking for a bit of indulgence!)
Instructions
Step 1: Gather Ingredients
- Gather all ingredients: the rolled oats in a large mixing bowl, chopped peans, pumpkin puree, avocado oil, maple syrup, cinnamon, salt, a whisk and a spatula.
Step 2: Preheat the Oven
- Preheat your oven to 325°F (165°C) and line a deep 9 x 13 baking dish with parchment paper or a silicone baking mat. You can also use two large baking sheets.
Step 3: Mix the Dry Ingredients
- In a large mixing bowl, combine the oats, pecans, pumpkin seeds, salt, and cinnamon (or pumpkin spice if using). Stir until evenly combined.
Step 4: Combine the Wet Ingredients
- In a separate bowl, whisk together the pumpkin purée, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
Step 5: Combine and Mix
- Pour the wet ingredients over the dry ingredients. Stir thoroughly until all the oats and nuts are coated with the pumpkin mixture.
Step 6: Spread and Bake
- Spread the granola mixture evenly onto the prepared baking dish or baking sheets. Bake for 35 minutes, stirring halfway through to ensure even baking and to keep the edges from getting too dark.
Step 7: Cool and Add Extras
- Once golden and fragrant, and you can tell the mixture is much drier now, remove the granola from the oven and let it cool completely on the baking sheets. It will crisp up as it cools. If adding chocolate chips, stir them in once the granola is fully cooled (or they will melt!)
Step 8: Storage
- Transfer the cooled granola to an airtight container, such as a half-gallon mason jar. Store at room temperature for up to 2 weeks, or freeze for up to 3 months for longer storage.
Notes
Serving Suggestions
- Sprinkle over Greek yogurt for a wholesome parfait anytime of day.
- Serve with your favorite milk for a cozy breakfast.
- Pack it as a snack for hikes or road trips.
- Use it as a topping for baked apples or pumpkin pie for extra crunch!
Tips for Success
- Prefer granola clusters instead of loose?: To achieve those satisfying granola clusters, press the granola down firmly on the baking sheet before baking and avoid stirring throughout the baking and cooling process. Once cooled, break apart the clusters and add mix-ins if using, then store.
- Customize: Swap pecans for walnuts, almonds, or a mix of nuts. You can also use honey instead of maple syrup.
- Don't skip cooling: Allowing the granola to cool on the baking sheet ensures the best crunch.