Easy Pumpkin Granola


This recipe for pumpkin granola is loaded with nutty pecans and studded with chocolate chips for the perfect hint of chocolatey goodness.

There’s really nothing better than making a big batch of homemade pumpkin granola on a fall day. Not only is it super easy to whip up, but it makes the house smell amazing and is awesome to have on hand for breakfast or snacking throughout the week.

I have a ton of granola recipes including this hemp granola and a lovely grain-free granola, but this pumpkin version is definitely one of my favorites, especially in the fall and winter months.

A mason jar filled with pumpkin granola. A silver spoon rests alongside the jar.

The combination of pumpkin, maple and pecan is so delicious and the addition of chocolate chips adds a hint of extra sweetness and makes the granola a tad more decadent. Plus, the combo of pumpkin and chocolate is absolute perfection.

Is Granola Healthy?

When it comes to store-bought granola, many brands aren’t very healthy. They’re typically packed with a lot of sugar and highly processed oils. The good news is that granola is super easy to make and homemade versions are usually much healthier! Especially this one. Not only is it naturally sweetened with only maple syrup, but it’s also loaded with protein, fiber and healthy fats.

Ingredients measured out to make pumpkin granola: pumpkin pie spice, oats, pecans, coconut oil, pumpkin, maple syrup, salt, vegan chocolate chips and vanilla.

Here’s What You Need

  • old fashioned rolled oats –  make sure to grab gluten-free oats if needed. I typically to use Bob’s Red Mill rolled oats.
  • raw pecans – for some added crunch, protein and healthy fats! Raw pecans are great because they don’t have any added oil or salt. And pecans are my go-to for this granola, but feel free to swap them for another nut or seed if needed.
  • pumpkin puree – make homemade pumpkin puree or buy it from the store. If you’re using store-bought, just make sure the ingredient list is just pumpkin! Don’t accidentally buy pumpkin pie filling.
  • vanilla extract – a delicious flavor enhancer.
  • pumpkin pie spice – make your own pumpkin pie spice mixture or buy a pre-made blend. Either option works great.
  • maple syrup – my go-to natural sweetener. It adds the perfect amount of sweetness and helps bind the spices to the oats and nuts.
  • coconut oil – helps make this granola toasty, golden brown and delicious!
  • sea salt – makes all of the flavors really pop.
  • chocolate chips – you can’t go wrong with the addition of chocolate chips. I like using Lily’s dark chocolate chips because they are vegan and sugar-free. Enjoy Life is another great brand that is allergen friendly!
Collage of four photos showing the steps on how to make pumpkin granola: ingredients in a bowl, kid stirring the ingredients, the granola on a baking sheet before and after baking.

How to Make Pumpkin Granola

Homemade granola is super easy to make! For this variation, you’ll simply combine all of your ingredients (except the chocolate chips) in a bowl, spread the mixture onto a baking sheet with parchment paper and bake for 40-50 minutes. Allow the granola to cool for about 5 minutes, then sprinkle the chocolate chips over the mixture and it’s ready to go! How easy is that?!

tip!Store your granola in a mason jar or airtight container in the fridge. It will stay extra crunchy this way! 
A bowl of pumpkin granola served in a bowl with milk. A silver spoon rests aside the bowl.

How to Serve Pumpkin Granola

  • By the handful – I have no shame in admitting I often just eat this granola by the handful for a healthy snack. 
  • With milk – serve it with your favorite milk of choice and some fresh fruit for breakfast.
  • With yogurt – I love making a yogurt bowl and topping it with a nut butter drizzle, granola and fresh fruit. If you really want to get the full pumpkin granola experience, I highly recommending making this pumpkin pie yogurt bowl. It’s SO good!
  • On a smoothie – top this pumpkin pie smoothie with granola on top for added crunch.
  • With ice cream – this granola would be delicious as a topping on this banana ice cream for some fall flavor.
  • With peanut butter – if you haven’t tried this before, trust me on this! Mix nut butter of choice with this granola for a protein-packed, crunchy, satisfying snack.
Sheet pan of baked pumpkin granola with melted chocolate chips sprinkled throughout.

How to Store Leftovers

It’s super important to let your granola cool completely before storing! If it’s even a tiny bit warm, it will create condensation in the container which will lead to soggy granola… no thanks!

After cooling completely, transfer to an airtight container and store in a cool place for 1-2 weeks. I like to store my granola in a mason jar in the fridge so it lasts longer and stays extra crunchy. That said, this granola doesn’t last very long around here! We can polish off a batch rather quickly.

More Granola Recipes

More Pumpkin Recipes to Try

Pumpkin Granola

5 from 21 votes
This pumpkin granola is super crunchy, easy to make and perfect for fall. It's made with real pumpkin and studded with nutty pecans and chocolate chips for the perfect hint of chocolatey goodness. Vegan + gluten-free.
A bowl of pumpkin granola served in a bowl with milk. A silver spoon rests aside the bowl.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 20


  • 3 cups old fashioned rolled oats, gluten-free, if needed
  • cup raw pecans, chopped or whole
  • ¼ cup canned pumpkin or homemade pumpkin puree
  • ½ teaspoon vanilla
  • ½ teaspoon pumpkin pie spice
  • ½ cup maple syrup
  • cup coconut oil, melted
  • ½ teaspoon sea salt
  • cup vegan chocolate chips


  • Preheat the oven to 325°F. Line a rimmed baking sheet or baking stone with parchment paper.
  • Mix all ingredients except the chocolate chips in a large bowl.
  • Spread mixture onto the prepared baking sheet.
  • Bake in the center of the oven for 40-50 minutes or until oats are golden brown, dry and crisp. Allow the granola to cool for about 5 minutes, then sprinkle the chocolate chips over granola while it continues to cool. The chocolate chips will melt a bit.
  • Once granola is completely cool, transfer to an airtight container (I use a mason jar) and store in a cool place for 1-2 weeks. I like keeping mine in the fridge so it lasts longer and stays extra crunchy.



  • Pecans: Pecans are my go-to for this recipe, but feel free to swap them for another nut or seed.


Serving: 1/4 cup Calories: 166kcal Carbohydrates: 16g Protein: 3g Fat: 11g Saturated Fat: 4g Polyunsaturated Fat: 4g Monounsaturated Fat: 2g Cholesterol: 1mg Sodium: 60mg Potassium: 13mg Fiber: 3g Sugar: 6g
Course: Breakfast/Snack
Cuisine: American
Keyword: pumpkin granola


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Recipe Rating

    1. Wendy
      September 25, 2021 AT 12:56 pm

      5 stars
      Wow… this is really good. I did not add the chocolate chips because the granola is perfectly sweet enough for me. I will be making more for my extended family today. Yum! Thanks for sharing a great recipe.

      1. Brittany Mullins
        September 27, 2021 AT 11:04 am

        Yay!! Happy to hear this granola was a hit, Wendy! Thanks for making it and coming back to leave a review. I really appreciate it!

    2. MP
      September 22, 2021 AT 3:13 pm

      5 stars
      Just made this granola and is it ever yummy. Full of flavor and great clusters. I didn’t have pecans so used slivered almonds and a dried fruit mixture of cherries, cranberries and blueberries! Thanks for one of the best granola recipes I have found!!

      1. Brittany Mullins
        September 23, 2021 AT 10:44 am

        Yay!! Happy to hear this granola was a hit, MP! Thanks so much for trying it out and coming back to leave a review. I really appreciate it!

    3. Charmaine
      September 21, 2021 AT 8:27 am

      Hi, this looks super interesting and I am excited to try this out especially due to the great reviews it’s gotten. I wanted to know if the pumpkin makes the granola less crunchy or soft/soggy? And does it go bad quick? Thank you.

      1. Brittany Mullins
        September 21, 2021 AT 3:12 pm

        I haven’t had any issues with it!! 🙂 It should last about 1-2 weeks. I love storing it in the fridge to keep it extra crunchy!

    4. Abigail
      September 9, 2021 AT 3:08 pm

      5 stars
      Can’t wait to try this!! If I omit the coconut oil, do you think it would still come out okay? I don’t have coconut oil on hand at the moment and would love to give this recipe a try! 🙂

    5. Giftbasketworldwide
      September 9, 2021 AT 3:14 am

      Really great idea. Thank you.

Parchment paper lined with protein balls.


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