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

Pumpkin granola on a baking sheet with a spoon to the side.

There’s really nothing better than making a big batch of  homemade pumpkin granola on a fall day. Not only does it make the house smell amazing, but it’s so awesome to have on hand for snacks throughout the week.

Close up image of pumpkin granola on a baking sheet lined with parchment paper.

Isaac is on the road a ton and we’ve found that granola is an easy snack option that he can take with him in the truck.

He can use it as a topping for yogurt, eat it by the handful when things get busy or add granola to a jar of peanut butter and eat it by the spoonful. The granola peanut butter trick is somewhat of a new thing he’s been doing. I’ve had peanut butter and granola together — mainly as a topping for yogurt and smoothie bowls, but I’ve never poured granola into a jar of nut butter and eaten it with a spoon. Not going to lie, it sounds amazing so I’ll have to try it soon.

Pumpkin granola in a bowl with yogurt and pumpkin puree. A spoon and the baking tray is in the background.

Anyhow, given the granola snacking situation we have on our hands, I’ve been making more granola at home and this recipe is my latest creation.

I love the combo of pumpkin, maple and pecan on it’s own, but the chocolate chips give the granola a little hint of extra sweetness and make it tad more decadent. You add them to the granola right after baking, while the oat mixture is still warm, so they get melty and coat the oats and nuts a bit. It can get a little messy, but it’s so worth it!

If you really want to get the full pumpkin granola experience, I highly recommending making this pumpkin pie yogurt bowl with yogurt, pumpkin puree, homemade granola and a drizzle of nut butter. It’s SO good!

Love granola? You might also enjoy these recipes:

If you make this pumpkin granola please let me know how it turns out with a comment and star rating below! 

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Chocolate pecan pumpkin granola on black baking sheet lined with parchment paper, sitting on a white wood table.

Chocolate Pecan Pumpkin Granola


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 20
  • Diet: Vegan

Description

This pumpkin granola is loaded with nutty pecans and studded with mini chocolate chips for the perfect hint of chocolatey goodness. Vegan + gluten-free. 


Ingredients

  • 3 cups old fashioned rolled oats (gluten-free, if needed)
  • 1 1/2 cup raw pecans, chopped
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 1/2 teaspoon sea salt
  • 1/3 cup mini vegan chocolate chips

Instructions

  1. Preheat the oven to 325°F. Line a rimmed baking sheet or baking stone with parchment paper.
  2. Mix all ingredients except the chocolate chips in a large bowl.
  3. Spread mixture onto the prepared baking sheet.
  4. 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.
  5. Once granola is completely cool, transfer to an airtight container (I use a mason jar) and store in a cool place. I like keeping mine in the fridge so it lasts longer and stays extra crunchy.
  • Category: Breakfast/Snack
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 155
  • Sugar: 5g
  • Sodium: 49mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: pumpkin granola

Chocolate Pecan Pumpkin Granola // Vegan + Gluten-free
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Recipe rating

    46 comments
    1. Kathy
      March 18, 2021 AT 10:40 am

      I love this granola! How long so you think it would stay fresh? (I store it in Lock & Lock.)

      1. Brittany Mullins
        March 19, 2021 AT 11:56 am

        It should last 1-2 weeks in the fridge or at room temp or longer in the freezer.

    2. Mel
      November 20, 2020 AT 10:03 pm

      I want to try the pumpkin granola recipe, but I don’t have any maple syrup on hand. What do you recommend for a substitute, if anything?

      1. Brittany Mullins
        November 21, 2020 AT 6:45 pm

        Hey Melissa – You could try honey or another liquid sweetener like agave if you have either of those on hand. I wouldn’t skip it because it helps the granola sick together.

    3. Dawn
      November 1, 2020 AT 10:32 am

      This granola is delicious! I have made it 3 times – immediately making it again as soon as I finish a batch. I usually make my own granola but wanted to try something with pumpkin and this was perfect but not overpowering. Even my friend who doesn’t love pumpkin flavored things enjoyed it. Thank you for the recipe! Can’t wait to dive into this latest batch!

      1. Brittany Mullins
        November 2, 2020 AT 12:08 am

        Ahh yay, that makes me so happy to hear, Dawn! I’m so glad this granola was a hit. Thanks for coming back to leave a review. I really appreciate it. 🙂

    4. Anna
      October 18, 2020 AT 3:46 pm

      WOW!! I absolutely love granola and I am so excited to try this recipe out at home. I am sure this would taste amazing with coconut yogurt or even plant-based milk. Thank you for sharing!

      1. Brittany Mullins
        October 19, 2020 AT 12:40 pm

        You’re so welcome, Anna! Definitely come back and let me know what you think of it if you try it. 🙂

    5. AMY CAISSE
      September 20, 2020 AT 11:15 am

      This was one of the best granolas I have ever made. I am a pumpkin queen year round. The dark chocolate, pumpkin, and pecans together are delicious. Thank you for posting such incredible recipes.

      1. Brittany Mullins
        September 23, 2020 AT 1:57 am

        Ahh this makes me so happy to hear!! I’m so pumped you loved this granola, Amy. Thanks for making it + for coming back to leave a comment + star rating. I so appreciate it.

    6. Priscilla
      September 16, 2020 AT 3:12 pm

      It’s excellent!

    7. Bea
      October 6, 2019 AT 4:38 pm

      Just made the chocolate pecan pumpkin granola and it was sooo yummy! Can’t wait to eat it with yogurt and my overnight oats! Thank you for the wonderful recipe Brittany!

    8. Emily O.
      October 1, 2019 AT 4:08 pm

      The chocolate pecan pumpkin granola is so good! I can’t wait to pair it with other recipes as a topping. Unless I happen to eat it all before that. 🙂

      1. Brittany Mullins
        October 1, 2019 AT 4:17 pm

        It’s so yummy isn’t it?! It’s the best on yogurt, oatmeal, chia pudding… and just about anything! 🙂 I’m so glad you loved it. Thanks for taking the time to leave a comment and star rating. I so appreciate it, Emily. <3

    9. Natalie
      September 24, 2019 AT 8:57 pm

      Made this granola with almonds instead of pecans – it’s what I had on hand – and it was delicious! Perfect for this time of year and makes me excited to wake up so I can eat it for breakfast 🙂

      1. Brittany Mullins
        September 24, 2019 AT 11:12 pm

        Hi Natalie! I’m sure the almonds were delicious. 🙂 Thank you so much for sharing and I’m glad you enjoyed this recipe. I appreciate you coming back to leave a comment and star rating, it means the world to me!

    10. Lisa
      November 24, 2017 AT 3:36 pm

      I made the chocolate pecan pumpkin granola and it was delicious! So easy and made the house smell wonderful. I have to make it again because it disappeared before I could get a picture. Love love love your recipes!

    11. Marie
      November 7, 2017 AT 11:54 am

      Made this today and it is wonderful except for the fact that 40 minutes in my oven was too long as the granola burned and has a slightly funky flavor now. Otherwise, absolutely love this recipe and will definitely make again, but probably bake for 30 minutes!

    12. Katie
      October 10, 2017 AT 12:24 pm

      This looks so good! I really need to get into making my own granola vs always buying it!

      1. Brittany Mullins
        October 10, 2017 AT 1:54 pm

        Yes! It’s so much cheaper than store-bought, plus you get to decide what to put in it!! 🙂

    13. Emily @ Pizza & Pull-Ups
      October 10, 2017 AT 10:25 am

      This looks amazing, can’t wait to give it a try!

      1. Brittany Mullins
        October 10, 2017 AT 11:06 am

        Thanks Emily!!

    14. Kristen
      October 10, 2017 AT 10:21 am

      I’m so excited to make this. We just started my oldest son on a gluten free diet and he loves granola. I think he will have fun making it with me!

      1. Brittany Mullins
        October 10, 2017 AT 10:38 am

        Awww yay!! I hope you all have a blast making this granola together. 🙂

    15. Allison D
      April 25, 2013 AT 8:42 pm

      Do you think this recipe would still taste right without the wheat germ? I cant have gluten, I was thinking of making the recipe exactly the way you have it minus the germ? Any thoughts?

      1. Brittany Mullins
        April 26, 2013 AT 12:24 am

        It will definitely work without the wheat germ. 🙂

    16. Melissa
      August 28, 2012 AT 5:43 pm

      Just discovered your blog. I’ve been wanting to make my own healthy granola and this recipe definitely looks great! Right now we buy granola from the store but its waay too sweet so I will be making this soon! 😉

    17. Nicole (Making Good Choices)
      September 28, 2010 AT 9:20 pm

      I love making my own granola, but i haven’t done it in so long! I need to do it asap ! Your pictures from this event is gorgeous and I love that black dress.

    18. The Healthy Apple
      September 28, 2010 AT 12:30 pm

      Yea for you!! Congrats on the Food n’ Wine!! So exciting..
      xoox

    19. Moni’sMeals
      September 28, 2010 AT 1:55 am

      Looks like a good ol time to me! I am all over that granola too. Looks great!

    20. Erica
      September 27, 2010 AT 11:28 pm

      A wine frappe?! Sounds delicious! Always nice to meet a fellow foodie 🙂

    21. Justine
      September 27, 2010 AT 7:46 pm

      I remember making granola for the first time last year and realizing how easy it was!

      I had to re-read that sentence about three times before realizing that you weren’t going to be featured in Elle magazine. I must still be in ‘work’ mode….
      🙂

    22. Rachael
      September 27, 2010 AT 6:23 pm

      Wine frappe – intriguing. I’ve considered making wine smoothies before (and vodka smoothies, to be honest). Always looking for new ways to imbibe!
      Virginia vineyards look pretty!

    23. Hillary
      September 27, 2010 AT 4:02 pm

      I loveee making granola & now that I have cans of punkin in my cupboard, I’ve been thinking about doing just what you did. Bookmarking and making this ASAP! Thanks =]

    24. Steph
      September 27, 2010 AT 3:29 pm

      Thank you so much for posting the granola recipe! I’ve been buying some with very similar ingredients – but I will have to give it a DIY shot. I may even get crazy and throw in some roasted acron squash seeds 🙂

    25. Sues
      September 27, 2010 AT 10:56 am

      Wow, a wine frappe sounds amazing!! And this granola seriously looks out of this world!! I need to make some of that! 🙂

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