Homemade Pumpkin Maple Pecan Granola
f you’re looking for a healthy homemade granola recipe for fall, this Pumpkin Maple Pecan Granola is one you’ll want to make on repeat. Made with real maple syrup instead of refined sugar, this crunchy granola is packed with wholesome oats, pecans, and pumpkin seeds for a nutrient-rich breakfast or snack. The warm pumpkin spice flavor makes it perfect for cozy mornings, while the crunchy clusters and naturally sweet flavor make it just as delicious sprinkled over yogurt, served with milk, or enjoyed by the handful. It also makes a beautiful homemade gift during the holiday season, packaged and shared with friends and family!
My secret for the best homemade granola is swapping the oil found in most recipes for rich, nutty brown butter. Taking a few extra minutes to brown the butter adds incredible depth of flavor, bringing out the toasty notes in the pecans, pumpkin seeds, and oats while complementing the warm pumpkin spice and real maple syrup. It’s a simple upgrade that makes this fall granola taste bakery-worthy, with crunchy clusters and cozy autumn flavor in every bite.
One of the questions I get most often about homemade granola is how to keep it crunchy, and the key is allowing it to cool completely before storing it in an airtight container. This pumpkin maple pecan granola stays fresh for days, making it perfect for meal prep, quick breakfasts, and healthy snacks throughout the week. You can also customize it with dried cranberries, raisins, coconut flakes, or even chocolate chips after baking to make it your own.
Homemade Pumpkin Maple Pecan Granola
Ingredients
- 3 cups old fashioned rolled oats
- 2 tsp pumpkin pie spice
- 1 cup chopped pecans
- ⅓ cup pumpkin seeds
- ¼ cup browned butter
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 1 tsp vanilla bean paste
Instructions
- In a large bowl, combine the old-fashioned rolled oats, pumpkin pie spice, chopped pecans, and pumpkin seeds. Stir until evenly combined.
- Add the butter to a small saucepan over medium heat. Allow it to melt, then continue cooking, stirring or swirling the pan frequently, as the butter begins to foam. Keep cooking until the milk solids turn golden brown and the butter smells rich and nutty, about 3–5 minutes. Watch it closely, as it can go from browned to burnt quickly.
- Remove the browned butter from the heat and stir in the maple syrup, vanilla bean paste, and pumpkin puree. Mix until smooth and well combined.
- Pour the warm pumpkin-butter mixture over the dry ingredients. Stir thoroughly until the oats, nuts, and seeds are evenly coated. Spread the granola mixture onto a parchment-lined baking sheet, pressing and spreading it into an even layer.
- Bake at 325°F for 35 minutes, flipping and gently stirring the granola halfway through baking.
- he granola will still look somewhat wet and soft when it comes out of the oven—don't worry! Allow it to cool completely on the baking sheet. As it cools, the granola will dry out and become crisp and crunchy.
Notes
