Pecan Pie Granola

Looking for more granola recipes with fall flavors? Try my Pumpkin Spice Granola, this Maple Pecan Cinnamon Granola, or Maple Tahini Granola next!

About This Recipe

Every fall, I love coming up with a new fall-themed granola. We have a Pumpkin Spice Granola with pumpkin pie vibes and an Apple Pie Granola on the blog already. So now it’s time for a Pecan Pie Granola!

This warm-spiced granola is super easy to make and full of the BEST fall flavors! It features simple ingredients like heart-healthy oats, crunchy buttery pecans, pumpkin seeds, sunflower seeds, hemp hearts, and plenty of warm spices like cinnamon, pumpkin pie spice and cardamom for depth of flavor. Everything is coated in a savory-sweet olive oil and maple syrup blend, then baked to crispy and crunchy clustery perfection!

While it bakes, your home and kitchen will smell amazing with the warm spices and vanilla and you’ll get all the cozy fall feels!

While not traditionally added to pecan pie but a favorite addition to granola of mine, I’ve added some coconut and finished off with dried cranberries. You’re welcome to leave out the coconut if not a fan and use any dried fruit you love (or leave them out too).

This is the ultimate feel-good fall time healthy granola that is wholesome, filling and delicious. It also is vegan, gluten-free, and great for meal prep as well as quick and easy breakfasts!

If you love pecan pie flavors, try my Pecan Pie Baked Oatmeal next!

Ingredient Notes and Substitutes

• Old Fashioned Rolled Oats: Use gluten-free certified oats if needed. They form the hearty, crunchy base of this granola and absorb all the warming spices.
• Pecans: Raw unsalted pecan halves add crunch and a buttery, nutty flavor to this granola. They’re packed with healthy fats too.
• Seeds: A blend of raw sunflower seeds, pumpkin seeds (pepitas), and hemp hearts (shelled hemp seeds) adds great crunch, healthy fats and a nutrient boost.
• Desiccated Coconut: Adds a lovely coconut flavor and healthy fats. You can use unsweetened shredded coconut instead.
• Spices: I use a cozy mix of ground cinnamon, cardamom, and store-bought pumpkin pie spice to bring warmth and depth to this fall time granola. You can use homemade pumpkin pie spice too. Mine is a store-bought blend made of cinnamon, allspice, nutmeg, ginger, mace and cloves. Alternatively, you can simply add more cinnamon and a pinch of nutmeg instead.
• Fine Sea Salt: Balances the sweet flavors and enhances the warmth from the spices. Use half the amount if substituting with iodized table salt.
• Olive Oil: I use an extra light tasting olive oil for a slightly savory flavor and crisp texture. You can use melted coconut oil or another mild oil, such as avocado oil if preferred.
• Pure Maple Syrup: Naturally sweetens and binds the granola. You can use honey instead but note that the recipe will no longer be vegan.
• Vanilla Extract: Adds cozy warmth and enhances the flavors of the spices.
• Coconut Flakes: We’ll sprinkle them on top during the final minutes of baking. They toast up beautifully!
• Sweetened Dried Cranberries (optional): I love adding dried fruit to my granola and dried cranberries taste wonderful with the warming spices and buttery pecans. Another good option is dried apple chips. Or use any other dried fruit of your choice.

Full ingredient list and amounts are in the recipe card below.

How to Make Pecan Pie Granola

Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

Prep: Preheat oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking sheet pan with parchment paper (or nonstick cooking paper).

Storing

• Pantry storage. If stored properly in a sealed airtight container such as a mason jar or glass storage jar in a cool dry area, your Pecan Pie Granola will stay fresh for up to 1 month. That said, I’ve had batches that have lasted well beyond that and still tasted great! However, the crunch is best within the first 2–3 weeks.
  
• For longer storage: Transfer the granola to sealed Ziploc bags and store in the fridge or freezer for up to 3 months. I recommend freezing small portions in zipper bags so you can thaw only what you need. Note that the granola will become less crunchy and crispy when stored for an extended period in the fridge or freezer, but it will still be flavorful and tasty.
  
• To thaw from frozen. Let the granola sit at room temperature for 10–20 minutes. Alternatively, leave it out on the counter overnight before serving.

Serving Suggestions

• Pecan pie yogurt bowl. Spoon your favorite Greek yogurt or coconut yogurt (for plant-based protein) into a bowl and top with a generous sprinkle of this pecan granola. I love pairing it with fresh raspberries, blackberries, blueberries or sliced bananas for a vibrant, anti-inflammatory breakfast packed with healthy fats.
• Warm spiced breakfast parfait. Layer this granola with warm stewed apples or pears, a dollop of thick yogurt, and a drizzle of maple syrup or nut butter, like my homemade spiced Pecan Butter. The warming spices in the granola tastes wonderful with cozy fruit compotes, especially in cooler months.
• On smoothie bowls or oatmeal. Sprinkle a handful over your favorite smoothie bowl (or try it over my Blueberry Banana Smoothie!). Or you can top creamy oatmeal, baked oats or overnight oats, like this Apple Pie Baked Oats or Apple Cinnamon Protein Overnight Oats, with it. It adds crunch, color, and a warm spice flavor.
• As a topping for ice cream or frozen yogurt. This granola is also delicious on top of vanilla, coconut, or my Ninja Creami Apple Pie Protein Ice Cream. The toasted coconut flakes and crunchy pecans add a lovely contrast to cool and creamy desserts.
• Snack on its own. Perfect for munching on as a snack straight from the jar! The nuts, seeds, and dried fruit make it satisfying on its own and great for lunchboxes, midday cravings and road trips.

Variations

• Use different seeds. You can mix in chia seeds or flaxseeds in place of (or in addition to) hemp seeds, sunflower seeds and pumpkin seeds for an extra boost of omega-3s and fiber.
• Try a different sweetener. Sugar-free maple syrup, honey (if not vegan), date syrup, unsulphured molasses in combination with maple syrup like in my Gingerbread Granola, or agave nectar (agave syrup) are all good options. For more pecan pie vibes, use golden syrup, dark corn syrup or light corn syrup.
• Use unsalted butter instead of oil. The shelf life will be shorter if using butter – about 2 weeks – if stored in a cool dry area. However, it’ll taste incredible and like pecan pie so you and your family won’t have a difficult time finishing it by then!
• Use other dried fruit. Try chopped dried figs, dates, raisins, cherries, or dried blueberries.
• Leave out the dried fruit. The granola still tastes fantastic without any dried fruit. You’ll get just the extra crunchy, toasty, and warm spiced granola with fall flavors.
• Add chocolate. Once the granola has cooled completely, stir in a handful of dark chocolate chunks, mini chocolate chips or cacao nibs for a sweet contrast to the warm spices.
• Make it vegan. This recipe is naturally vegan if using maple syrup. If using honey, note that this granola will not be vegan.

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