Pecan Pumpkin Granola

On November 7, 2021 I’ll be running the New York City marathon. I’ve been training for months and oats have been one of my go-to whole grains to eat during training. Recipes like this pecan pumpkin granola are a convenient way for me to enjoy oats.

InstantPot Giveaway to Fight Food Insecurity

For the second year in a row I’ll be running the NYC marathon to fundraise for City Harvest, a nonprofit organization that’s fighting food insecurity. The mission of this organization is dear to me. City Harvest rescues food that would otherwise go to waste; they then repackage and deliver the food to those in need. 

I’m also doing an InstantPot giveaway on Instagram to help this organization. If you donate $20 or more you will get a free e-cookbook with some of my favorite  fall recipes. Please donate today if you can.

Oats for Energy

Marathon training requires a lot of energy. Our bodies convert carbohydrates in glucose to provide us with energy; oats are an excellent source of carbohydrates. Excess glucose is stored in our muscles as glycogen or is converted to fat if it is too much for our muscles to store. On those long-run days and on race day, it is important for your muscles to have a good amount of glycogen stored

Other Oat-Based Recipes

After you try this pecan pumpkin granola, you should check out some of my other favorite oat-based recipes:

Pecan Pumpkin Granola

Prep Time 10 mins
Cook Time 30 mins
Course Breakfast
Cuisine American
Servings 12
Calories 257 kcal


  • Baking Sheet
  • Parchment paper


  • 3 Cups Rolled Oats
  • 1 Cup Pecans
  • 1/2 Cup Pumpkin Seeds
  • 1 Tsp Vanilla
  • 1 Tsp Ground Cinnamon
  • 1/4 Tsp Kosher Salt
  • 1/3 Cup Pumpkin Puree
  • 1/3 Cup Coconut Oil
  • 1/3 Cup Honey


  • Preheat the oven to 300F with rack on the middle level. Prepare a large baking sheet with parchment paper.
  • In a small bowl, toss pecans in about half of honey; set aside.
  • In a large bowl add oats and pumpkin seeds. In a separate bowl combine the remaining honey, coconut oil, vanilla, pumpkin puree, cinnamon and salt; mix well.
  • Pour wet ingredients over oats and quinoa; mix well.
  • Evenly spread granola on a baking sheet. Bake for 30-40 minutes. Stir halfway through. Add pecans during the last 10 minutes of baking.
  • Remove from the oven. Let cool for 1 hour before storing in an airtight container.


Nutrition per 1/2 Cup Serving: 257 Calories, 16g Fat, 23g Carbohydrates, 3g Dietary Fiber, 9g Protein
Keyword whole grains

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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