Maple Pecan Granola with Pumpkin Seeds

Maple pecan granola on a sheet pan with a metal scoop.

5 from 1 vote

Maple Pecan Granola with Pumpkin Seeds

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.

Prep Time10

Cook Time40

Resting Time30

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 522kcal

Author: Jami Powell

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.

Video

Notes

Tip: For extra-large granola clusters, whisk one egg white until frothy and stir it into the mixture before baking. It acts as a natural binder and helps the pieces stick together without making them hard.

Storage Store your maple pecan granola in an airtight container at room temperature for up to two weeks.

Freeze Freeze it in zip-top bags for up to three months.

Reheat: Granola stays crispy once thawed. There is no reheating needed.

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition