You guys, it’s fall. For instance, just the other day I put on a hooded sweatshirt. Point proven.
Can we move onto baking now?
So I have this super secret but not-so-secret plan to create a new granola recipe every time I run out of my last batch. Is that OK with you guys?
I don’t like making the same thing twice anymore. Must be a side effect of food blogging. I’m totally fine with it though. It thrusts me out into the world and forces me to try new things.
Like this granola, for instance. It has pumpkin and maple and pecans, oh my! How can you go wrong (no seriously)?
This recipe is simple in that it requires just 30 minutes and 9 ingredients, most of which you’ll have on hand as autumn sets in (squeal).
Pumpkin? Check.
Maple syrup? Check.
Pecans and pepitas? Check and check.
Don’t you just love this time of year?
The all important question: What does it taste like? Happiness on a spoon. It’s:
Crunchy
Pumpkin-y
Nutty
Not too sweet
Perfectly spiced
Healthy
Satisfying
Customizable
& Shareable
Because it’s loaded with protein, fiber, and healthy fats, this granola makes the perfect breakfast or snack. I love mine with a little almond milk. That’s really all it needs.
Bonus: It would also make a lovely gift for fall birthdays and other special occasions. Give a friend granola, you’ll have a friend for life. That’s what I say.
If you make this granola, give us a virtual high five in the form of a social media shout out! Tweet us @minimalistbaker or tag your Instagram #minimalistbaker, so we can see all the fall goodness you bake up. Cheers!
Pumpkin Maple Pecan Granola
Ingredients
- 3 cups rolled oats (gluten-free for GF eaters)
- 1 1/4 cups raw pecans
- 1/3 cup raw pepitas
- 3 Tbsp sugar
- ¼ tsp sea salt
- 3/4 tsp pumpkin pie spice (I also added an extra dash cinnamon)
- 1/4 cup coconut or olive oil
- 1/3 cup maple syrup (or sub agave or honey if not vegan)
- 1/3 cup pumpkin puree
Instructions
- Preheat oven to 340 degrees F (171 C).
- Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
- In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
- Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
- Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
- Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!
Notes
*Nutrition information is a rough estimate.
*Recipe makes ~4 1/2 cups granola.
Kelly says
How long does this stay fresh for in a container? Thank you!
Hi Kelly, it will keep for ~2-3 weeks at room temperature, or several months in the refrigerator.
Janet says
Delicious! I only had walnuts in this batch and added a touch of cinnamon as well. I also left out the added sugar and just used the maple syrup. I love that it is not overly sweet. Thanks for another great recipe!!
We’re so glad you enjoy the granola, Janet. Thank you for the lovely review and for sharing your modifications! xo
Sharon says
So good over yogurt. Easy to modify to your liking.
Lovely! Thank you for sharing, Sharon! xo
Suzanne says
So great! I’ve made this dozens of times and it’s always a hit. I usually leave out the sugar because I find it sweet enough with just the syrup. It’s delicious and easy!
Amazing! Thanks so much for sharing, Suzanne!
Terry says
Oh wow! How do I keep from eating the whole pan right now?
It is delicious! Next time I will add more spices. Maybe some raisins after it comes out from the oven. But it truly is good!
We’re so glad you love it, Terry. Thank you for sharing! xo
Justin Chapman says
Hello! Do quick oats work for this as well? Like, the quick making oats that are thinner.
Hi Justin, rolled oats are definitely preferable here for best texture, but another reader did report success using quick oats. Let us know if you try it!
Aimee-Jo Benoit says
I have made this several times, my family loves it! Today I tried it with applesauce, hemp seeds, almonds and walnuts in place of the pumpkin, pecans and pepitas and it is still a hit! I added a little more applesauce due to the water content, but it still turned out crunchy and delicious. I also used Coconut Flower Syrup (I haven’t tried it before) and it seemed to work out as a good substitute.
Thanks MB!
Amazing! Thank you for the lovely review and for sharing your modifications, Aimee-Jo! xo
Sarah Hibbing says
I make this for Chrisrmas presents, it’s so good. My family goes nuts over it!
Aw, YAY! Thank you so much for the lovely review, Sarah! xo
michelle says
this was really good! just wondering how it stays fresh without going in the fridge? won’t the pumpkin go bad?
Hi Michelle! So glad you enjoyed it! Because the pumpkin is cooked it doesn’t have to be refrigerated!
Tali B says
This recipe looks fantastic. I don’t have pumpkin purée though, can I use something else instead? How about apple sauce?
Hi Tali, applesauce might work, but we haven’t tested it in this recipe. Let us know if you try it!
Patty says
Yummmmmy! I made this yesterday with some leftover pumpkin puree and the only change I made was to add a splash of vanilla to the liquid ingredients. I used only one baking sheet and baked it a little longer; it turned out great. Thank you for a healthy granola (not too much sugar) recipe!
We’re so glad you enjoyed it, Patty. Thanks so much for the lovely review! xo
Cindy says
Excellent recipe. Might bump up the pumpkin purée on the next attempt, but otherwise the recipe is fantastic. Thank you!
We’re so glad you enjoyed it, Cindy. Thanks so much for the lovely review! xo
Babe Konnerth says
I just made this last night. I sub’d pecans for Almonds because I had them. I added Coconut ‘smiles’, I think they’re called. I tripled the recipe because I didn’t want leftover pumpkin AND I made your pumpkin spice mix ( my larder is ridiculous, so I’m happy to use what I have. Oh! I added a cup of steel cut oats as well.
Totally FORGOT to add the sugar!
Oh MY GOSH! Doesn’t NEED the extra sugar! I now have a LOT of this stuff and it’s amazing! So happy, too because maple syrup is low-glycemic = this recipe is so healthy! I threw some cranberries in when Icwas bagging it up! So good! Thank you!!
Now I’m wondering- if the pumpkin worked, would applesauce work??
Thank you!!
We’re so glad you enjoyed the result! Applesauce might work too, but we haven’t tested it in this recipe. Let us know if you try it out!
Theresa says
Want to try this! I make your aquafaba granola all the time. Will this work with aquafaba instead of oil? Or just leave out the oil?
Hi Theresa, we haven’t tried this with aquafaba or without oil but we think aquafaba should work. Let us know how it goes!
Tania says
OMYUM! I only replaced the sugar for monk fruit and Lakanto maple (trying to not have sugar) syrup for the syrup. It is truly next level. We love it.
Yum! So glad you enjoyed it. Thank you for your lovely review and for sharing your modifications, Tania!
Blair says
I love anything pumpkin and this did not disappoint. I made a few batches and found 22 minutes with a rotation halfway to work best. I didn’t have pepitas so just added extra pecans and subbed honey for maple syrup. Also I couldn’t find raw pecans at my local store so I just added the ones I had (already roasted) in towards the end of the 22 minutes of bake time so they didn’t burn. It’s a bit TOO tasty and addictive so I’m gifting a lot of it so I don’t eat it all myself!
Yum! Thanks so much for the great review and for sharing your modifications, Blair!
Leah says
Can I simply omit the sugar or should I replace it with something comparable? Thanks!
Hi Leah, That would be fine as long as you’re keeping the maple syrup! It just won’t be as sweet. Or you could sub coconut sugar for a similar level of sweetness. Hope that helps!
Sandy says
I have made this recipe as written the first time and it was good. This time I reduced the temperature to 325, so my nuts wouldn’t burn. I added 1 tsp. Pumpkin Pie spice and 1 tsp. cinnamon. I didn’t have enough pecans so I substituted sliced almonds for part and increased the pumpkin to half a cup and it was even better. I also did 1/4 cup brown sugar and 1/4 cup of honey.
Amazing! Thank you for sharing, Sandy! xo
Cathy says
I followed this recipe exactly, but I was pretty underwhelmed. I usually love MB recipes, but this one wasn’t a keeper for me. Just didn’t have a lot of flavor for some reason. I’d recommend the MB gingerbread granola recipe over this one.
Oh bummer! So sorry you didn’t love this recipe, Cathy. Thanks so much for sharing your honest experience! We’d love to know what brand of pumpkin puree and pumpkin pie spice you used?
WillB says
A teaspoon of bourbon or whiskey and a grinding of black pepper make this a grown up delight!
Yum! Thank you for sharing, Will!
Cas says
This is super good, I made one batch and was like nope, need more. So I have a double batch in the oven right now. I added a little more pumpkin and pumpkin spice and used soco oil. I’m so excited
Amazing! We’re so glad you enjoy it, Cas! Thank you for sharing! xo
Michelle says
Soooo good! The unbaked granola tasted good so I knew it’d be good. The only sub was canola oil and used agave syrup. Everything else was the same. My first tray burnt. I did 12 minutes, rotated the tray and then another 13 minutes. Obviously too long! The ones on the edge were burnt so those were composted. The second one I did 11 minutes, rotate tray, then 9 minutes. This was perfect for me! Thanks for another keeper recipe! I know I’ll come back to this! ❤️
Woohoo! Thanks so much for sharing your experience, Michelle! So glad you enjoy the granola!
Arne says
BTW, I’ve found that I have a lot more trouble with burning granola when using Agave syrup…not sure why, but I don’t use it for granola anymore.
Interesting! Thank you for sharing that, Arne!
Arne Ray Johnson says
I actually went to research this after posting, got curious. Found this on the Florida Crystals site: “Since the properties of agave nectar are different from granulated sugar, some baked items may brown quicker. We recommend reducing the oven temperature by 25°F and increase baking time a few minutes.” AND “Agave nectar will not work when making candy. Agave nectar will burn before it reaches the high temperatures needed for traditional candy.” (Delicious recipe btw, I used Maple).
Thank you for sharing what you found!
Mallory says
Oh my goodness, I’m not sure if I should thank you or curse you! 🤣 I can’t stop eating this granola!! My 3yo decided she didn’t want nuts or seeds so we left those out but I’m definitely sneaking them in next time! Which I think might be later today….
We used brown sugar (her choice again) and added chia seeds. Absolutely amazing! We had it for dessert last night which is saying a lot that i chose this over chocolate! Thank you!!
Woohoo! So happy to hear that you’re all enjoying the granola! Thanks so much for the review, Mallory!
Barbara says
This was a good base recipe, but a bit bland for our family. I will make it again, but will triple the pumpkin spice and maybe do a mix of maple syrup and molasses for a bit more fall flavor.
That sounds delish! Thanks for sharing, Barbara!
Bettina Kennedy says
I burnt mine too, 25 mins is too long! Going to try again and drop down to 22 mins.
Thanks for sharing your experience, Bettina!
Anne says
Such a simple recipe and so delicious. I subbed a few dates for the sugar. I also like clusters and the tip to not stir and just rotate in the oven worked perfectly. Will definitely make again.
Yay! Thank you for the lovely review, Anne! xo
Angela O. says
Great recipe, thanks. I accidentally bought quick oats (I know!!) and used them here, and everything in life is still ok. I’ll make it again someday with old fashioned oats for sure!
Woohoo! So happy to hear it worked for you, Angela. Thanks for the review and 5 stars!
Hannah says
Can’t wait to try this!
Can I use coconut sugar instead of white sugar?
Thanks,
Hannah
Yes! Let us know what you think!
Maja says
How come it doesn’t get crispy? Haven’t I baked it enough or can it be something else?
Hi Maja, is it possible the pan was overfilled? Or did you make any modifications?
Yumna Islam says
Overcrowding the pan definitely makes granola more chewy and less crunchy! I make granola every fortnight and this I’ve learned from experience. Give it air! Spread over multiple baking sheets if needed, and don’t skip the oil xx
Erin says
Very easy to make! My whole family loved it. Subtle pumpkin flavor with a hint of sweet and lots of crunch.
We’re so glad to hear it! Thank you for the lovely review, Erin!
Maria Savage says
You have had this recipe posted for a while, but I only just discovered it. I felt compelled to try it even though squash season is truly at its end now. It was delicious as it was, but even more so with the addition of cacao nibs. Thanks so much for the recipe!
Love that addition, Maria! We’re so glad you gave it a try and enjoyed it. Thanks for the lovely review! xo
Sydney says
I’ve made this so many times. Such an easy and delicious recipe.
We’re so glad you enjoy it, Sydney! Thanks so much for sharing!
Ellie says
Easy and delicious!
Yay! Thank you for the lovely review, Ellie! xo
Nancy Silj says
I wasn’t terribly impressed with this recipe. Maybe I like more zing in my granola. Sounded so good, followed recipe exactly.
I’ll look at what other’s added to improve it.
Sorry to hear that, Nancy! It may depend on the brand/freshness of your pumpkin pie spice. But you could increase the pumpkin pie spice and/or add ground ginger. Hope that helps!
Trina says
This is my favorite granola recipe ever. I’ve probably made it 25-30 times. I love it because it stays chunky and it adds just the right about of sweetness to my bowl of unsweetened yogurt and fruit. Thank you for such a great recipe!
Amazing! Thanks for sharing, Trina!
Colette McEldowney says
This is my absolute favorite granola recipe. I have made multiple batches, and have given as little favors/gifts. It is great! I like mixing in dried coconut, so good! Thanks for such a great recipe, we love it!
Yay! We’re so glad you enjoy it, Colette! Thanks so much for the lovely review! xo
Amanda says
The best granola I have ever had by far! The only problem was how fast it disappeared. Making a double or triple batch next time!
haha, thanks Amanda!
Laure says
WoW! This granola is so good! I will do it again for sure. I tried chocolate granola and banana granola but I think this one is my favourite!
Whoop! So glad you enjoyed it, Laure! Thanks for sharing!
Marta says
This is a great recipe! I first tried it last fall and ended up making it many times… I’m back to make some more! I double the pumpkin spice… we just can’t keep this stuff around!
Perfect for fall! So glad you enjoy it, Marta =) Thanks for the lovely review!
Clarice says
I made this recipe as an experiment to see if my parents would like it with some leftover pumpkin puree in the fridge. They loved it!! My dad ate almost the whole batch in less than a week so here I am making another. He really likes it in his cereal or just to snack on. The only request he made was to add more pecans so that’s what I am doing this time. I would love a taste but I’m GF and the oats I use for granola aren’t but that’s okay. When I get my hands on some GF oats I’ll definitely try this first :)
We’re so glad they enjoyed it! Thanks so much for sharing, Clarice!
Renee says
Do yourself a favor and make this granola, like ASAP! I’ve never made homemade granola and this recipe was so easy to follow. Literally been snacking on it all day. I completely omitted the sugar (personal preference) and used walnuts instead of pepitas (didn’t have any). I’ve been eating it with plain yogurt, I love the crunch. Literally so so good! Make this tonight!
Whoop! Thanks so much for the lovely review, Renee! xo