This Maple Pecan Granola with Pumpkin Seeds is crispy, cozy, and made for fall mornings. It's baked low and slow with old-fashioned oats, real maple syrup, and toasted pecans for that golden, crunchy texture we all love. The mix of pumpkin pie spice, coconut, and brown sugar makes it feel like homemade comfort in every bite.
If you like this fall snack idea, you may also love our Sweet and Spicy Mixed Nuts or our Caramel Popcorn Recipe.
Maple Pecan Granola at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 40 minutes
- 🧊 Cool Time: 30 minutes
- 👥 Servings: 10
- 🔥 Cook Method: Oven-Baked
- 🍽️ Cuisine: American / Breakfast Recipe / Snack Recipe
- 👩🍳 Pair With: Yogurt, fruit, or ice cream
- ⭐ Difficulty Level: Easy
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Perfect for gifting! We pack it in jars with ribbon for teachers, neighbors, and family around the holidays. ~Jami
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Why We Love This Recipe
- Quick and Easy: Toss together in minutes and bake while you do other things.
- Big Crunchy Clusters: Press and cool for those irresistible bakery-style chunks.
- Balanced Sweetness: Real maple syrup and brown sugar give warmth without being too sweet. Just like our Maple Roasted Butternut Squash Recipe!
- Perfect for Gifting: Stores well and makes a thoughtful homemade gift for fall.
Maple Pecan Granola Ingredients
Here's everything you'll need to make this cozy fall granola recipe:
- Old-Fashioned Rolled Oats: We prefer these because they hold up well during baking and give the granola its classic chewy crunch. Avoid quick oats. They soften too quickly and won't hold clusters.
- Pecan Halves: Lightly crushed so they toast evenly without burning. Have leftovers? Try our Pecan Pie Bars.
- Roasted Salted Pumpkin Seeds (Pepitas): Add balance and extra crunch.
- Pure Maple Syrup: For deep, rich sweetness that ties all the flavors together.
- Brown Sugar: A touch helps bind clusters and deepen color during baking.
- Pumpkin Pie Spice: A warm fall blend of cinnamon, nutmeg, and clove.
- Pure Vanilla Extract: Adds depth and rounds out the sweetness.
- Unsweetened Shredded Coconut: Lightly toasts in the oven and adds texture.
- Dried Cranberries: Stirred in after baking for chewy contrast and color.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Pecans: Replace with chopped walnuts or almonds.
- Vegetable Oil: Swap for melted coconut oil or avocado oil.
- Dried Cranberry: Add golden raisins, dried cherries, or mini chocolate chips after cooling.
- Flavor: Mix in a little cardamom or allspice to enhance the pumpkin pie flavor.
How To Make Maple Pecan Granola with Pumpkin Seeds
STEP ONE: Preheat and Combine Dry Ingredients
Preheat oven to 325°F (160°C). Line a large baking sheet (or two smaller ones) with parchment paper.
In a large bowl, combine oats, crushed pecans, shredded coconut, pumpkin seeds, pumpkin pie spice, and salt.
STEP TWO: Warm the Maple Mixture
In a small saucepan over low heat, warm the maple syrup, vegetable oil, vanilla, and brown sugar for 1-2 minutes, just until smooth and slightly runny.
Remove from the heat and pour over the dry ingredients. Stir until everything is evenly coated and glossy.
STEP THREE: Press and Bake
Spread mixture evenly on your prepared baking sheet(s), pressing down firmly with the back of a spoon or measuring cup to create a compact layer.
Bake for 35-40 minutes, stirring halfway through.
STEP FOUR: Cool and Break Apart
Let the granola cool completely for 30 minutes before stirring or breaking apart.
Once firm, break into large chunks and stir in the dried cranberries.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Press the mixture down before baking to create clusters.
✔️ DO Let the granola cool completely for 30 minutes. It crisps as it cools.
✔️ DO Keep an eye on it during the last few minutes. Granola can go from golden to burnt in seconds.
Optional: Whisk in one egg white before baking if you want even bigger, tighter clusters.
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Storage
Store your maple pecan granola in an airtight container at room temperature for up to two weeks. For longer storage, freeze it in zip-top bags for up to three months. It stays crispy once thawed. There is no reheating needed.
Recipe FAQs
The key to achieving large clusters in maple pecan granola is pressing the mixture down before baking and allowing it to cool completely. The sugars in maple syrup and brown sugar caramelize and bond the oats together, forming those crunchy clusters that hold their shape even after storage.
Yes, honey works perfectly as a substitute for maple syrup in granola recipes. It creates a slightly stickier texture and a lighter, floral sweetness. You may need to reduce the oven temperature since honey caramelizes faster than maple syrup.
Let the granola cool completely before breaking it apart or storing it. Cooling allows the sugars to harden and create that crisp texture. For long-term storage, keep your homemade maple granola in an airtight container at room temperature, away from humidity.
Stored in an airtight jar, maple pecan granola with pumpkin seeds stays fresh for up to 2 weeks. For longer storage, freeze it for up to 3 months. It maintains its crunch after thawing. There is no reheating required.
Absolutely! Add mix-ins like chocolate chips, dried cranberries, or chopped dried apples after baking and cooling. This keeps the chocolate from melting and the fruit from hardening, giving your granola clusters that bakery-style texture.
Did You Try This Recipe?
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📖 Recipe
Maple Pecan Granola with Pumpkin Seeds
Ingredients
- 4½ cups old-fashioned rolled oats
- 1½ cups raw pecan halves lightly crushed
- ¾ cup raw or roasted salted pumpkin seeds pepitas
- ¾ cup unsweetened shredded coconut
- ½ cup pure maple syrup
- ½ cup vegetable oil or any neutral oil
- 1 tablespoon pumpkin pie spice
- 1 tablespoon pure vanilla extract
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- ¾ cup dried cranberries add after baking
Instructions
- Preheat your oven to 325°F (160°C). Line a large baking sheet (or two smaller ones) with parchment paper. In a large bowl, combine oats, crushed pecans, shredded coconut, pumpkin seeds, pumpkin pie spice, and salt.
- In a small saucepan over low heat, warm the maple syrup, vegetable oil, vanilla, and brown sugar for 1-2 minutes, just until smooth and slightly runny. Remove from heat and pour over the dry ingredients. Stir until everything is evenly coated and glossy.
- Spread the mixture evenly on your prepared baking sheet(s), then press it down firmly with the back of a spoon or measuring cup to create one compact layer. Bake for 35-40 minutes, stirring halfway through.
- Let the granola cool completely for 30 minutes before breaking apart. Once firm, break into large chunks and stir in the dried cranberries.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
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Notes
- Pecans: Replace with chopped walnuts or almonds.
- Vegetable Oil: Swap for melted coconut oil or avocado oil.
- Dried Cranberry: Add golden raisins or mini chocolate chips after cooling.
Jami Powell says
The maple and fall spices in this granola make our whole house smell amazing!