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A bowl of pumpkin granola served in a bowl with milk. A silver spoon rests aside the bowl.
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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 Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast/Snack
Cuisine: American
Keyword: pumpkin granola
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