Pumpkin Chocolate Chunk Granola (Easy Homemade Fall Granola)
This homemade pumpkin chocolate chunk granola is crunchy, full of warm fall spices, and made with oats, pecans, maple syrup, and chocolate!
Creator: Leslie Stokes
I love having homemade granola on hand, especially when it’s filled with all my favorite fall flavors. This pumpkin chocolate chunk granola is crunchy, slightly sweet, and loaded with oats, pecans, pumpkin seeds, warm spices, and big chunks of chocolate.
It’s one of those recipes that makes your entire kitchen smell amazing while it’s baking!
I made this granola to go along with homemade pumpkin spice coffee syrup for the little take-home gifts at my Petals & Pumpkins dinner party. I wanted something that felt thoughtful and homemade but was also something everyone could actually enjoy.
I love the idea of sending everyone home with a little breakfast treat for the next morning. A jar of crunchy pumpkin granola and a bottle of homemade coffee syrup just felt like the perfect combination.
And while this makes the cutest homemade fall gift, it’s also such a great recipe to have on hand for busy mornings. Sprinkle it over Greek yogurt, add it to a smoothie bowl, or just grab a handful when you need something sweet and crunchy.
Why You’ll Love This Pumpkin Chocolate Chunk Granola
- Full of fall flavor. Real pumpkin, cinnamon, pumpkin pie spice, and maple syrup make this the perfect fall breakfast or snack.
- Big crunchy clusters. Pressing the granola into the pan and letting it cool without stirring helps create those big, delicious chunks.
- Easy to customize. Swap the nuts, use different chocolate, or add dried cranberries.
- Great for meal prep. Make a batch at the beginning of the week and enjoy it with breakfast.
- Perfect for homemade gifts. Package it in glass jars or clear bags with a ribbon for an easy seasonal gift.
My Favorite Ways to Serve Pumpkin Granola
I love adding this granola to a bowl of plain Greek yogurt with a little maple syrup and fresh fruit. It adds the perfect crunch and makes an easy breakfast feel a little more special.
It’s also delicious sprinkled over cottage cheese bowls, smoothie bowls, or served with milk like cereal.
And honestly, it’s just as good eaten straight out of the jar!
For fall hosting, you could even set out a yogurt parfait bar with this granola, fresh apples, Greek yogurt, and a drizzle of maple syrup.
Variations and Substitutions
Make it nut-free: Leave out the pecans and replace them with extra pepitas or sunflower seeds. Check the chocolate packaging for allergen information.
Use different chocolate: Dark chocolate, milk chocolate, or semi-sweet chocolate all work well.
Add dried cranberries: Stir in ½ cup of dried cranberries after the granola cools for a sweet and tart addition.
Add coconut: Mix in ½ cup of unsweetened coconut flakes before baking, keeping an eye on them so they don’t burn.
Make it gluten-free: Use certified gluten-free rolled oats.
How to Store Pumpkin Chocolate Chunk Granola
The most important thing is making sure the granola is completely dry and cool before storing it.
Because this recipe uses real pumpkin, I recommend storing it in an airtight container in the refrigerator and using it within one week as a conservative homemade-storage recommendation. The exact shelf life has not been laboratory tested.
For longer storage, freeze in an airtight, freezer-safe container for up to 2–3 months for best quality.
If you’re gifting the granola, package it shortly before the event, keep it chilled, and include a storage label. Avoid sealing it while warm because trapped moisture can make it soggy.
Frequently Asked Questions
Why isn’t my granola crunchy?
It probably needs a little more time in the oven. Pumpkin adds moisture, so it’s important to bake the granola until it looks dry and then let it cool completely.
Can I use quick oats?
I recommend old-fashioned rolled oats for the best texture and clusters.
Can I use honey instead of maple syrup?
Yes! Honey will work, but the flavor will be a little different. I personally love the combination of maple syrup and pumpkin.
When should I add the chocolate?
Always after the granola has cooled completely. Otherwise, the chocolate will melt.
Can I make this granola ahead of time?
Absolutely. It’s a great make-ahead recipe for breakfast, meal prep, or homemade gifts. Just follow the refrigerated storage instructions.
Tips for Making the Best Homemade Granola
Use old-fashioned oats. Quick oats won’t give you the same hearty texture or large clusters.
Don’t use too much pumpkin. Adding extra pumpkin might sound like a good idea, but too much moisture can make the granola soft instead of crispy.
Press the granola into the pan. This is one of my favorite tricks for getting those big clusters.
Don’t rush the cooling process. Let the granola cool completely before breaking it apart.
Add chocolate last. Always wait until the granola is completely cool so the chocolate stays in chunks.
Use a large baking sheet. Overcrowding the pan can prevent the granola from drying out. If needed, divide it between two pans.
I hope this recipe helps you! Don’t forget to follow along on social media for more Meal Prep + healthy recipes!
Pumpkin Chocolate Chunk Granola (Easy Homemade Fall Granola)
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup chopped pecans
- ½ cup pumpkin seeds pepitas
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup pure pumpkin puree
- ½ cup pure maple syrup
- ⅓ cup melted coconut oil
- 2 teaspoons vanilla extract
- ¾-1 cup chopped dark or semi-sweet chocolate
Let's Make It
- Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine rolled oats, chopped pecans, pepitas, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
- Spread the granola onto the prepared baking sheet and press firmly into an even layer using a spatula.
- Bake for 20 minutes. Rotate the pan and continue baking for another 20–30 minutes, or until the granola is dry and golden.
- Remove from the oven and allow the granola to cool completely on the baking sheet without stirring.
- Once completely cool, break into large clusters and gently fold in the chopped chocolate.
- Transfer to an airtight container and refrigerate.
Recipe Notes
- Old-fashioned rolled oats work best for large, crunchy clusters.
- Make sure to press the granola firmly into the baking sheet before baking.
- Avoid stirring while cooling to help create larger clusters.
- Allow the granola to cool completely before adding the chocolate.
- Store in an airtight container in the refrigerator and use within one week as a conservative homemade-storage recommendation.
- Freeze for up to 2–3 months for best quality.
- Use certified gluten-free oats if needed.
- Nutrition is calculated using approximately 1 cup of semi-sweet chocolate.
Nutrition Facts
Serving Size: ½ cup
Calories: 330 kcal
Carbohydrates: 35 g
Protein: 6 g
Total Fat: 20 g
Saturated Fat: 8 g
Fiber: 5 g
Sugar: 16 g
Sodium: 75 mg
Nutrition information is an estimate based on standard ingredient values. Actual nutrition may vary depending on ingredient brands, chocolate quantity, and final yield.
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
