Chunky Pumpkin Granola
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
  • 5 cups rolled oats
  • 2 cups raw pecans, coarsely chopped
  • ½ cup raw pepitas (pumpkin seeds)
  • ⅓ cup pure maple syrup
  • ⅓ cup pumpkin puree
  • ½ cup coconut or vegetable oil, room temperature
  • ⅓ cup brown sugar
  • ½ teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  1. Preheat oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, combine nuts, seeds, and oats and set aside.
  3. In a medium bowl, combine all remaining ingredients. Whisk until smooth and well combined. Pour liquid mixture over oats and stir well, making sure oat mixture is evenly coated.
  4. Pour mixture onto parchment lined baking sheet. Using a spatula, press granola into the pan. Make sure granola is pressed tightly and evenly into the baking sheet. Bake at 325 degrees Fahrenheit for approximately 40 minutes, or until lightly golden brown. Rotate pan halfway through baking time. For chunky granola, do not stir.
  5. Cool completely before stirring. When cooled, break into chunks as desired. Store in airtight container for up to a week. Makes approximately 10 cups.
Recipe by Some the Wiser at