Pumpkin Chocolate Chunk Granola (Easy Homemade Fall Granola)

1 Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper.
2 In a large mixing bowl, combine rolled oats, chopped pecans, pepitas, pumpkin pie spice, cinnamon, and salt.
3 In a separate bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
4 Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5 Spread the granola onto the prepared baking sheet and press firmly into an even layer using a spatula.
6 Bake for 20 minutes. Rotate the pan and continue baking for another 20–30 minutes, or until the granola is dry and golden.
7 Remove from the oven and allow the granola to cool completely on the baking sheet without stirring.
8 Once completely cool, break into large clusters and gently fold in the chopped chocolate.
9 Transfer to an airtight container and refrigerate.
Recipe Notes
11 Old-fashioned rolled oats work best for large, crunchy clusters.
12 Make sure to press the granola firmly into the baking sheet before baking.
13 Avoid stirring while cooling to help create larger clusters.
14 Allow the granola to cool completely before adding the chocolate.
15 Store in an airtight container in the refrigerator and use within one week as a conservative homemade-storage recommendation.
16 Freeze for up to 2–3 months for best quality.
17 Use certified gluten-free oats if needed.
18 Nutrition is calculated using approximately 1 cup of semi-sweet chocolate.