Maple Pumpkin Pecan Granola (Gluten Free & Vegan)
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Let’s make Maple Pumpkin Pecan Granola! This easy pumpkin granola recipe is the perfect fall breakfast. It’s homemade granola at its finest! (Gluten Free & Vegan)
I am SUCH a breakfast person.
I could never be one of those people who skips breakfast and doesn’t think twice about it. If I’m up for 30 minutes and haven’t had something to eat or drink, my body starts saying “I hate you, Emily. I really hate you.“
So, I have a steady rotation of options I cycle through, from Energizing Smoothies, to a BUNCH of flavors of overnight oats, to protein-packed yogurt, and savory options to boot. But when the weather turns cooler, I love mixing some seasonal favorites into the mix.
This time of year, that definitely includes things like Pumpkin Baked Oatmeal, Pumpkin Overnight Oats, Pumpkin Pancakes, and Pumpkin Waffles. Are you sensing a theme here?
This easy homemade pumpkin granola recipe is one of my favorites because it’s SO versatile! Toss it on a smoothie, mix it into yogurt, or grab a handful for an afternoon snack. But probably what I love best about it is how easy it is to make (and how great it makes my house smell!)
You only need a handful of ingredients to get started on a batch of this Pumpkin Pecan Granola Recipe…
Simple Ingredients For Pumpkin Granola:
- Gluten-Free Rolled Oats. You’ll want rolled oats (sometimes labeled old-fashioned oats). If you’re gluten intolerant or baking for someone with celiac, you MUST use certified gluten-free oats to avoid cross-contamination or getting sick. We like One Degree, Trader Joe’s, and Bob’s Red Mill brands! Quick oats and steel-cut oats won’t work well for this recipe.
- Raw Pecans. You can definitely use another nut, like walnuts, if they’re more your thing, or leave this nut-free by using more pumpkin seeds, but I love the flavors and nutty crunch of toasty pecans!
- Raw Pumpkin Seeds. Double up on the pumpkin vibes by adding some pumpkin seeds! These little beauties help add more fiber, healthy fats, and plant-based protein!
- Pumpkin Purée. Some canned pumpkin puree adds gorgeous pumpkin flavor, a little color, and some extra vitamins!
- Pure Maple Syrup. For some natural sweetness. The flavor of maple is subtle, but really complements the pecans, cinnamon, and pumpkin flavors! (These are some of our favorite brands)
- Coconut Oil. To help everything toast & stick together.
- Cinnamon, Vanilla & Salt. To round out the fall flavors. I prefer this blend to pumpkin spice, but feel free to swap in some pumpkin pie spice for pumpkin spice granola, if you prefer!
More Mix-Ins To Try
To change things up, try one of these variations:
- Dried Cranberries. Right after you pull the granola out of the oven, add some dried cranberries. They’re a great addition, since they taste lovely with pumpkin, cinnamon, maple, and pecans!
- Chocolate Chips. Or, wait till the granola has cooled completley and add a sprinkle of mini chocolate chips (like Enjoy Life dairy-free mini chocolate chips)
- More Spices. Swap out the cinnamon for pumpkin spice, which has a blend of other warm spices, like ground cinnamon, ground ginger, nutmeg, allspice, and cloves.
How To Make Your Own Pumpkin Granola, Step By Step:
If this is your first time making your own granola, don’t worry. It couldn’t be easier! If you can stir, you can make granola! Just follow these simple steps to make this easy recipe:
- Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix The Granola. In a large bowl, combines oats, pecans, and pumpkin seeds. In a small bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, cinnamon, vanilla, and salt. Toss oat mixture with the pumpkin mixture until well coated.
- Bake & Stir. Spread the granola out into an even layer on your prepared baking sheet. Bake granola at 350 degrees for 20-30 minutes, or until golden brown, stirring every 8-10 minutes for even browning.
- Cool & Store. For best results, let the granola cool completely before storing in an airtight container at room temperature. Pumpkin granola will keep about 1 week.
FAQ + Tips & Tricks For The Best Pumpkin Granola:
Serving Suggestions. As I mentioned above, this is great in so many ways. Enjoy a handful for a snack, mix it into a trail mix, or sprinkle it over smoothies & smoothie bowls, chia pudding, pumpkin overnight oats, or yogurt. It’s delicious and adds such a great crunch!
How To Get Clusters In Granola. If you want really satisfying granola clusters, one trick is to mix in one egg white with the wet ingredients. (It obviously won’t be vegan anymore, but it’s super effective!)
Watch the Pecans. Ovens vary in temperature, and if you aren’t monitoring your oven temp with an oven thermometer, there’s a chance your oven will cook differently than mine. (I’ve used ovens that are 25-50 degrees above or below the temperature they’re set for, which can make a BIG difference in cooking.) If you get nervous about the pecans burning, you can add the pecans during the last 15 minutes of baking time. I’ve never had a problem with burning pecans, but be sure to keep an eye on them in case.
Gluten-Free? Stay Safe! Oats don’t contain wheat gluten, but because of farming and processing practices, they’re often cross contaminated with gluten. If you’re sensitive to gluten, be sure to buy certified gluten free oats. We like Bob’s Red Mill brand, Trader Joe’s brand, and One Degree.
⭐ Don’t forget to leave a star rating and comment below when you make our Gluten-Free Pumpkin Granola recipe. I can’t wait to hear how it goes!
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Maple Pumpkin Pecan Granola (Gluten Free & Vegan)
- Total Time: 40 minutes
- Yield: about 5 cups 1x
- Diet: Gluten Free
Description
This crispy crunchy pumpkin granola tastes even better than it smells! I love it on smoothies, yogurt, chia pudding, and more!
Ingredients
Dry Ingredients:
- 3 cups old-fashioned rolled oats (certified gluten-free oats, if needed)
- 1 cup raw pecans, roughly chopped
- 1/2 cup raw pumpkin seeds (pepitas)
Wet Ingredients:
- 1/2 cup unsweetened pumpkin puree (not pumpkin pie filling)
- 1/2 cup maple syrup (not pancake syrup!)
- 3 Tablespoons coconut oil, melted
- 1 Tablespoon cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
Instructions
- Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix The Granola. In a large mixing bowl, combines oats, pecans, and pumpkin seeds. In a small bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, cinnamon, vanilla, and salt. Toss oat mixture with the pumpkin mixture until well coated.
- Bake & Stir. Spread the granola out into an even layer on your prepared baking sheet. Bake granola at 350 degrees for 20-30 minutes, or until golden brown, stirring every 8-10 minutes for even browning.
- Cool & Store. Let the granola cool completely before storing in an airtight container at room temperature. Pumpkin granola will keep about 1 week.
Notes
Serving Suggestions – As I mentioned above, this is great in so many ways. Enjoy a handful for a snack, mix it into a trail mix, eat it as cereal with almond milk, or sprinkle it over smoothies, chia pudding, or yogurt. It’s delicious and adds such a great crunch!
Watch the Pecans. Ovens vary in temperature, and if you aren’t monitoring your oven temp with an oven thermometer, there’s a chance your oven will cook differently than mine. (I’ve used ovens that are 25-50 degrees above or below the temperature they’re set for, which can make a BIG difference in cooking.) If you get nervous about the pecans burning, you can add the pecans during the last 15 minutes of baking time. I’ve never had a problem with burning pecans, but be sure to keep an eye on them in case.
How to Store Your Granola. One VERY important thing with homemade granola is that it needs to be COMPLETELY cool before you store it. If it’s not, it’ll trap moisture (ew, I know) and will turn soggy. If you let it completely cool, you’ll be able to assess if it’s truly cooked through and dry. If you find it’s not, you can pop it back in a 325 degree oven for about 5 minutes at a time until it’s done. When it’s all cooled and dry, transfer it to an airtight container, jar, or bag and store in a cool, dry place (like the pantry). It’ll keep for 1-2 weeks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Oven
- Cuisine: American
Recipe & post updated August 2023 Originally posted December 2013. Check out some of our original photos below!
The man I live with (and love!) doesn’t believe there can be such a thing as ‘too much pumpkin’ in the world. He will love this! I will need to buy some pepitas and then this is on the menu, Yum!
I am excited to try this! The banana bread version is so yummy…like, I can’t stop munching on it yummy!
Ok – I’m officially sold. I need to make this ASAP. Maple pumpkin granola? Yes, yes a thousand times yes.
I was lloking for a topping for my Greek yogurt breakfasts! This sounds amazing! Can hardly wait to try it!
This looks delicious and I love pumpkin. Speaking of pumpkin, I made your pumpkin/chocolate chip muffins a couple of weeks ago. And I bought the silicone muffin pan you wrote about, which was so neat. The muffins popped right out. But although the tops were done (and the muffins were cooked all the way through), the sides of the muffins looked kind of spongy and not browned and crisp at all. Again, totally cooked, but a weird texture. This does not happen when I use my aluminum pans. Do you have this experience. They tasted great, but they did not look like a normal muffin on the sides. Thanks.
Teresa – Hmm… that hasn’t happened to me before! The tops and bottoms of my muffins (all different recipes) are almost always always slightly darker than the sides (whether I use an aluminum, ceramic, or silicone muffin pan), but I’ve never had them be a weird texture before. I’m wondering–what type of flour did you use? Sometimes different flour blends behave differently.