Maple Pumpkin Spice Granola

Maple Pumpkin Spice Granola

Fall is definitely my favourite time of year for the crisp air, beautiful foliage and the re-introduction of warming spices and foods. 

Plus, who doesn't love a cozy sweater, wool socks and sipping on warm apple cider?

The pumpkin spice everything craze also comes with fall, which I am more than happy to tag along with. Although, I'd be lying if I didn't admit that pumpkin season starts a bit earlier in my house. 

Granola is so versatile that I decided to add this new tasty treat to my pantry. I love adding granola to my acai bowls, as a topping to plain yogurt with a drizzle of raw honey, to smoothies, even in trail mix. It takes minimal time to make, and you can get creative with ingredients! Double win in my books!

This granola is a mix of organic oats, pepitas, pecans, pumpkin puree, maple syrup, coconut oil, cinnamon and lots of pumpkin spice. Now close your eyes and just imagine how good that would smell in the oven...

Pepitas (pumpkin seeds) are loaded with health benefits like magnesium, which is important to heart health, and zinc for improved immunity. Pecans, have antioxidant properties and are packed with minerals. 



  • 4 cups rolled oats
  • 1 1/2 cups raw pecans
  • 1/2 cup raw pepitas
  • 1/3 cup maple syrup
  • 1/2 cup coconut oil
  • 1/2 cup pumpkin puree
  • 1/2 tsp sea salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon


  1. Heat over to 350*F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, mix the oats, nuts, seeds, salt and spices.
  3. Whisk together over low heat the pumpkin puree, coconut oil and maple syrup to soften and combine. Pour over dry ingredients and mix well.
  4. Spread granola evenly onto baking sheet (I used two, or you can bake two batches), and bake for 20-25 minutes, or until golden brown. 
  5. Let the granola cool to room temperature prior to storing.
  6. Enjoy!

*Additional ingredients can be added part-way such as coconut flakes or cranberries for added flavour. 
*If nuts and seeds are not raw, add them part-way into the baking time to prevent burning flavour
*Substitutions such as honey can be made for maple syrup