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.
- 3 cups old fashioned rolled oats gluten-free, if needed
- 1½ 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
- ⅓ cup coconut oil melted
- ½ teaspoon sea salt
- ⅓ 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