Food + Recipes

Pumpkin Maple Pecan Granola

Pumpkin maple pecan granola

Pumpkin maple pecan granolaPumpkin maple pecan granolaPumpkin maple pecan granolaPumpkin maple pecan granolaPumpkin maple pecan granola

Last week I posted yet another picture of my breakfast on my Instagram.  Yawn. I know, I know… what can I say? I love food.  Especially when I can make said food and it’s cheaper + more nutritious than buying said food.

Granola is one of those things that intimidated me for some reason.  My toddler and I both eat enough of it that I felt like I’d never be able to take on making yet another thing from scratch. Simply put? I was wrong. SO wrong.   This entire recipe took me about 15 minutes to make from start to finish — and I think that even included clean up! Of course I had help from my very own kitchen minion ;)  Even if all he did the entire time was dip his finger in some maple syrup I spilled on the counter, and then place his syrup covered finger in his mouth and repeatedly sound “MmmmmmMMM!”

Heart = melted.

After I made this batch my mind flooded with all the different ways I could modify it to give us some variety in our favorite crunchy snack/breakfast and needless to say, I wasn’t intimidated by granola making anymore.  I wonder why I always do this… put off something that ends up being so simple and add that much more nutrition and deliciousness to our life…? Maybe some day I’ll learn ;)

Until then, here ya go!


3 cups rolled oats

1 1/4 cup raw pecans

1/3 cup raw sunflower seeds

3 Tbsp sugar

1/4 tsp sea salt

3/4 tsp pumpkin pie spice

1/4 cup coconut oil

1/3 cup maple syrup

1/3 cup pumpkin puree


Preheat oven to 340* F. Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.

In a small saucepan over medium-low heat, warm the coconut oil, maple syrup and pumpkin puree and whisk.Pour over the dry ingredients and quickly mix with a wooden spoon.

Spread the mixture evenly onto two baking sheets (or bake in two batches) and bake for23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters.Instead, just rotate the pans at the halfway point to ensure even cooking.

Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools. Transfer to an airtight container. Should keep for a couple weeks.

Enjoy over yogurt, parfaits, with milk or as a crunchy snack!

Original recipe from

What are some ingredients you might change up in this recipe?


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  • Reply
    Alyson Naville
    February 2, 2015 at 10:02 pm

    Thanks for sharing this recipe! I am going to try this tomorrow! Love your blog too! :)

    • Reply
      February 3, 2015 at 9:58 am

      Thanks and happy to share! I will be attempting to do the same thing myself!

    Leave a Reply to Alyson Naville Cancel Reply