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plain greek yogurt topped with pumpkin granola and a drizzle of maple syrup

Maple Pumpkin Pecan Granola (Gluten Free & Vegan)

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  • Author: Emily Dixon, One Lovely Life
  • Total Time: 40 minutes
  • Yield: about 5 cups 1x
  • Diet: Gluten Free


This crispy crunchy pumpkin granola tastes even better than it smells! I love it on smoothies, yogurt, chia pudding, and more! 



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


  1. 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.
  2. 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.
  3. 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.
  4. Cool & Store. Let the granola cool completely before storing in an airtight container at room temperature. Pumpkin granola will keep about 1 week.


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