This Pumpkin Pecan Granola recipe loaded with dried cranberries, pecans, and pumpkin seeds. Perfect for breakfast or as a snack. And believe me when I say that it’s so much better than store-bought!
Perfect Pumpkin Pecan Granola
By now, you guys surely know how much I love granola. So far, I’ve shared my Maple Pecan, Peanut Butter Chocolate Chip, Coconut, and Nutella Skillet Granola recipes. And now, we can add this (nearly) perfect Pumpkin Pecan Granola to the list!
I always have granola on hand because it makes a super healthy snack or breakfast. Homemade granola provides fiber and nutrients like iron and potassium, and cuts down on the amount of added sugar that you typically find in store-bought granola. For extra fiber, I added nuts, pumpkin seeds, and flax seeds to this easy granola recipe.
This homemade granola with pecans is loaded with tons of fall flavor from the maple syrup, pumpkin puree, and pumpkin pie spice. Fair warning your house will smell amazing when the granola is baking!
Serve with milk like cereal, sprinkle on top of greek yogurt, or enjoy as-is!
Pumpkin Granola Ingredients
- Old-Fashioned Oats: You’ll want these over instant or steel-cut.
- Pecans: I prefer pecan halves here so that they stand out among all the other ingredients, but chopped pecans would work just as well. You could also use walnuts, almonds, macadamia nuts, or hazelnuts, if preferred.
- Pepitas: These add great crunch and even more pumpkin flavor, although subtle. But they work well with the puree and help the pumpkin component come full-circle.
- Pumpkin Pie Spice: This is what truly makes this homemade granola perfect for fall. With warm spices like cinnamon, nutmeg, allspice, cloves, and ginger, this will have you wanting to curl up with a cup of hot cocoa! Make your own, or buy it off the shelf.
- Light Brown Sugar: You can also use dark brown sugar or granulated sugar, if preferred.
- Flax Seeds: The actual seeds or flax seed meal will work here!
- Pumpkin Puree: Use whichever brand you prefer, but opt for ones that are organic and 100% pumpkin. Don’t use pumpkin pie filling. It’s not the same thing!
- Coconut Oil: This gets the granola nice and toasted without making it too rich like butter or vegetable oil would.
- Maple Syrup: This is the sweetener for the granola that imparts lots of fall flavor. You can also use honey or agave nectar, if preferred.
- Dried Cranberries: Golden raisins, purple raisins, or any dried fruit would work!
How To Make Pumpkin Pecan Granola
- Add all of the ingredients to a medium bowl.
- Toss to combine. (Make sure all of the oats are coated and not too clumped.)
- Spread granola evenly on a baking sheet lined with a silicon baking mat.
- Bake for 15 minutes, and stir the granola carefully not to break up clusters. Then, bake for an additional 15 minutes or until golden brown before removing from your oven.
- Allow the granola to cool. The granola with get crunchier as it cools. It tends to be sort of soft when it first comes out of the oven.
- Store in an airtight container at room temperature for up to a week, or freeze for up to 2 months.
- Chocolate chips
- Chia seeds
- Hemp seeds
- Butterscotch chips
- Dried apples
More Delicious Pumpkin Recipes To Try
- Pumpkin Chocolate Chip Oatmeal Bars
- Easy Pumpkin Chocolate Chip Cookies
- Pumpkin Banana Smoothie
- Pumpkin Chocolate Chip Muffins
- Triple Chocolate Pumpkin Bread
- Pumpkin Cream Cheese Bread
Pumpkin Pecan Granola
- 3 cups old fashioned oats
- 1 cup pecans halves
- 1 cup pepitas shelled pumpkin seeds
- 1 teaspoon pumpkin pie spice
- 4 tablespoons light brown sugar
- 1/4 cup flax seed
- 1/2 cup pumpkin puree not pumpking pie filling
- 1/4 cup coconut oil (melted for 10-20 seconds in microwave)
- 1/4 cup maple syrup
- 1 cup dried cranberries
- Preheat oven to 325 degrees. Add all of the ingredients to a medium bowl.
- Toss to combine. Make sure all of the oats are coated.
- Spread granola evenly on a baking sheet lined with parchment paper.
- Bake for 15 minutes and stir the granola carefully not to break up clusters. Bake for an additional 15 minutes or until golden brown. Allow the granola to cool. The granola with get crunchier as it cools it tends to be sort of soft when it first comes out of the oven.
Storage instructions: Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.