Easy Pumpkin Granola



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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.

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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

4.61 from 33 votes

Pumpkin Granola

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.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 20



  • 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 or freezer 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast/Snack
Cuisine: American
Keyword: pumpkin granola
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. Looks like a great event! The granola looks delicious. I definitely prefer making granola over buying it…store bought is always way too sweet for me.

  2. 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. 🙂

  3. I love love love Aveda products! The salon I go to in the Fan uses them and they are seriously the best! Looks like a fun night 🙂

  4. 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!

  5. 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 🙂

  6. What a fun evening! You look so happy 🙂

    I’ve never made granola and I love your fall take on it!

  7. 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 🙂

  8. 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 =]

  9. 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!

  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. 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.

  12. 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! 😉

  13. 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?

  14. 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!

  15. 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!

  16. 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!

  17. 5 stars
    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. 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!

  18. 5 stars
    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. 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

  19. 5 stars
    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!

  20. 5 stars
    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. 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.

  21. 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!

  22. 5 stars
    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. 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. 🙂

  23. 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. 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.

  24. 5 stars
    I love this granola and make it all the time! I use sliced almonds and dried cranberries in mine. I also love many other recipes of yours…keep giving us more! Gratefully yours!

    1. Yay!! So pumped this granola was a hit, Kathy! Thanks so much for trying it out and coming back to leave a review. It means the world to me!

  25. I would love to make this but have coconut oil and don’t use oil. Can I use unsweetened applesauce or something not oil?

    1. I haven’t tried it, but I bet it could work as a good oil substitute. Let me know if you try it and how the recipe turns out. 🙂

  26. 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! 🙂

  27. 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. 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!

  28. 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. 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!

  29. 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. 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!

  30. This recipe was SO good and SO easy. I halved the maple syrup and nearly doubled the pumpkin pie spice. If you don’t like too sweet I recommend doing the same because it was the perfect hint of sweet for me and any more would have been too much with the chocolate chips. Also only took my oven 30 min to bake so keep a close eye on it!

  31. 5 stars
    Amazing recipe – love the ingredient list, the flavor, the crunch, the smell while it bakes…so good!

    1. Happy to hear this granola was a hit, Jesi! Thanks so much for making it and coming back to leave a review. I really appreciate it!

  32. 5 stars
    Easy and tasty! Gave me the fall feels with it’s flavor and texture. Thank you for yet another delish recipe!

    1. Ah yay! This makes me so happy to hear! I’m so pumped you enjoyed this granola, Samantha. Thanks so much for the review. It means so much to me :).

  33. 5 stars
    This has to be one of the best granola recipes ! I love purely Elizabeth but it can get pricey ! Can’t believe how easy this was to make! Will keep in our rotation

    1. Woo!! That makes me so happy to hear, Lisa. Thanks for coming back to leave a review and star rating. It means the world to me!

  34. 5 stars
    I missed the window to order your yummy granola and decided to try one of your recipes!!!! This is soooo good and easy!!!!

    1. Yay! I am SO glad you loved this recipe and found it easy to make, Dawn. Thank you so much for sharing your review + star rating, I really appreciate it!