Twice Baked Pumpkin Maple Pecan Granola

     Does that title make you feel instantly warm and cozy or what? I am perpetually cold and just typing it warmed my bones a little. I know the internet is inundated with pumpkin spice everything this time of year but ‘tis the season! This granola is not only seasonal, but also easy and delicious which seem appropriate for my first recipe post.



I feel like granola sometimes gets a bad rap for being highly caloric, and many store bought brands that are full of sugar and artificial crap certainly are. Luckily, it is ridiculously easy to make your own, much healthier version, and as long as you keep the appropriate ratio of dry to wet ingredients (about 3.5 cups of dry ingredients to ½ cup liquid) then it is endlessly customizable based on your taste! I don’t usually calculate calories for my recipes, but out of curiosity, I did with this one and ¼ cup (which is the typical serving size of granola) clocks in at under 100 calories and about 3 grams of sugar, all of which is natural, not bad!


You start with a base of old fashioned oats. Make sure they are old fashioned and not quick cook which will throw your texture off. The oats are then combined with pumpkin seeds (or pepitas) and chopped pecans.


OFO 1     Granola Dry Ing     granola seeds

*Side note, My grandparents next door neighbor actually owns a pecan orchard. During harvesting season, they help her shell pecans and in return get all the pecans they can eat/cook/give away to their favorite granddaughter J Let’s pause for a second and imagine my adorable grandparents sitting in their living room, watching television and shelling pecans together…holy adorable. Nuts are expensive so I always love leaving their house with a few bags of pecans (and a few jars of my Nana’s cranberry-strawberry jam). In case you weren’t aware, nuts freeze very well and thaw fast so if you find a good deal, buy in bulk!

     After you have combined your oats and nuts, into the oven they go for the first of TWO trips. You can cut this step out if you are short on time and you will still have delicious granola, but toasting them while they are still dry really brings out their earthy, nutty goodness and imparts another depth of flavor. While your dry ingredients are getting nice and toasty, you’ll mix your wet ingredients, maple syrup and pumpkin puree. After your oats and nuts are toasted, you’ll add your spices, salt and pumpkin maple mixture and back into the oven they go! Twenty minutes and a few stirs later you’ll have crunchy, nutty, perfectly sweet granola and your whole house will smell like fall, Enjoy!


Finished Granola


Twice Baked Pumpkin Maple Pecan Granola


3 c. Old Fashioned Oats

½ c. Chopped Pecans

½ c. Pumpkin seeds (or pepitas)

1/3 c. Maple Syrup

1/3 c. Pumpkin Puree (NOT pumpkin pie filling, just plain canned pumpkin)

½ tsp Cinnamon

½ tsp Pumpkin Pie Spice

¼ tsp Sea Salt


1. Preheat oven to 350 degrees.

2. Combine Oats, Pecans and Pumpkin Seeds in a mixing bowl. Spread them in an even layer onto a rimmed baking sheet and toast for 5-8 minutes, stirring once or twice throughout.

3. While Oats and Nuts are toasting, combine Pumpkin Puree and Maple Syrup in a small bowl.

4. Remove Oats and Nuts from oven and return to mixing bowl. Pour in Cinnamon, Pumpkin Pie Spice and Salt, mix well. Add Pumpkin/Maple mixture and stir well to make sure all dry ingredients are covered. Spread onto baking sheet in an even layer and return to oven for 20-25 minutes, stirring occasionally while it bakes.

5. Let cool and enjoy!


finished Granola Close-up


I love granola on top of yogurt, on top of green smoothies (Hello cold, crunchy texture combo) and by the handful. It’s also delicious as cereal topped with cold milk! How do you like to eat your granola?

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