Maple Pecan Pumpkin Granola
Prep time: 
Cook time: 
Total time: 
Serves: 18 servings
  • 3 cups rolled oats
  • 1 cup raw pecans (halves or chopped)
  • ⅓ cup shelled hemp seeds (I use this kind. Amazon Subscribe & Save is the cheapest way I've found to buy them.)
  • 3 tablespoons raw coconut sugar (optional)
  • ¼ teaspoon sea salt
  • 1 teaspoon Homemade Pumpkin Pie Spice
  • ¼ cup unrefined coconut oil (I use this brand. Subscribe & Save makes it a really good deal too.)
  • ⅓ cup pure maple syrup
  • ⅓ cup pumpkin puree
  1. Preheat oven to 350* F.
  2. Mix the oats, nuts, seeds, sugar, salt, and spices together in a large bowl.
  3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk together. Once warmed and mixed well, pour over the fry ingredients and quickly mix until everything is evenly coated.
  4. Spread the mixture evenly onto two baking sheets and bake for 20-25 minutes, stirring once about halfway. If you prefer chunkier granola, just rotate the pan halfway through instead of stirring.
  5. Once the granola begins to brown, remove from oven and let cool completely. Don't overcook, it will crisp as it cools.
  6. Store in an airtight container for up to two weeks. Enjoy with milk, greek yogurt, or on top of oatmeal.
{serving size = ¼ cup - recipe makes 18 servings)

162 calories, 1.8g fiber, 3.4g protein

*Actual nutrition info may vary based on exact ingredients used. Find full nutrition info on MyFitnessPal by searching FG8 Pumpkin Granola.
Recipe by Feel Great in 8 Blog at