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


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


  • 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


  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


  • 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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  1. 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!

  2. 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.

  3. 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!

  4. 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. 🙂

    • 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

  5. 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 🙂

    • 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!

  6. 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!

  7. 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!

  8. 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?

  9. 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! 😉

  10. 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….

  11. 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!

  12. 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 =]

  13. 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 🙂

  14. I love homemade granola and pumpkin…what a great recipe 🙂 Heading to check out your pumpkin pie overnight oats next…I think I have some time to set up a bowl before bed and am willing to bet it would be the perfect way to start my Monday 🙂

  15. A beautiful bowl of homemade granola, a lovely event in an idyllic spot, and a STUNNING girl to top the post off. Thanks for sharing your experience with us. I wish I could have attended. And congrats on winning!

  16. What a fun evening! Wine, good food, and cute dresses. Gotta love those nights out.
    The granola sounds incredible!! I love making my own granola but I never seem to have the time.
    Enjoy your night Brittany. 🙂

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