Pumpkin Maple Pecan Granola

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Baking sheet filled with a batch of our gluten-free vegan Maple Pecan Granola recipe

You guys, it’s fall. For instance, just the other day I put on a hooded sweatshirt. Point proven.

Can we move onto baking now?

Baking sheet filled with our naturally-sweetened Pumpkin Pecan Granola

So I have this super secret but not-so-secret plan to create a new granola recipe every time I run out of my last batch. Is that OK with you guys?

I don’t like making the same thing twice anymore. Must be a side effect of food blogging. I’m totally fine with it though. It thrusts me out into the world and forces me to try new things.

Like this granola, for instance. It has pumpkin and maple and pecans, oh my! How can you go wrong (no seriously)?Pumpkin puree, maple syrup, pecans, and other ingredients for making Pumpkin Maple Pecan Granola

This recipe is simple in that it requires just 30 minutes and 9 ingredients, most of which you’ll have on hand as autumn sets in (squeal).

Pumpkin? Check.
Maple syrup? Check.
Pecans and pepitas? Check and check.

Don’t you just love this time of year?

Stirring together ingredients for our healthy Pumpkin Pecan Granola recipe

Using a scooper to grab a serving of our simple Pumpkin Pecan Granola recipe

The all important question: What does it taste like? Happiness on a spoon. It’s:

Crunchy
Pumpkin-y
Nutty
Not too sweet
Perfectly spiced
Healthy
Satisfying
Customizable
& Shareable

Because it’s loaded with protein, fiber, and healthy fats, this granola makes the perfect breakfast or snack. I love mine with a little almond milk. That’s really all it needs.

Bonus: It would also make a lovely gift for fall birthdays and other special occasions. Give a friend granola, you’ll have a friend for life. That’s what I say.

Serving bowls and baking sheet filled with Pumpkin Pecan Granola alongside a glass of nut milkBowls of Pumpkin Pecan Granola and a jug of nut milk for a delicious gluten-free vegan breakfast

If you make this granola, give us a virtual high five in the form of a social media shout out! Tweet us @minimalistbaker or tag your Instagram #minimalistbaker, so we can see all the fall goodness you bake up. Cheers!

Bowls of Pumpkin Pecan Granola and a side of almond milk

Pumpkin Maple Pecan Granola

Simple, healthy granola that's perfect for fall! Just 9 ingredients, perfectly crunchy, and infused with tons of pumpkin flavor and fall spices.
Author Minimalist Baker
Print
Measuring cup and baking sheet of homemade Maple Pumpkin Pecan Granola
4.92 from 46 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 18 (1/4-cup servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 2-3 weeks

Ingredients

  • 3 cups rolled oats (gluten-free for GF eaters)
  • 1 1/4 cups raw pecans
  • 1/3 cup raw pepitas
  • 3 Tbsp sugar
  • ¼ tsp sea salt
  • 3/4 tsp pumpkin pie spice (I also added an extra dash cinnamon)
  • 1/4 cup coconut or olive oil
  • 1/3 cup maple syrup (or sub agave or honey if not vegan)
  • 1/3 cup pumpkin puree

Instructions

  • Preheat oven to 340 degrees F (171 C).
  • Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
  • In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
  • Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
  • Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
  • Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!

Notes

*Adapted from my Sweet Potato Granola.
*Nutrition information is a rough estimate.
*Recipe makes ~4 1/2 cups granola.

Nutrition (1 of 18 servings)

Serving: 1 quarter-cup serving Calories: 170 Carbohydrates: 16.9 g Protein: 3.4 g Fat: 10.7 g Saturated Fat: 3.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Fiber: 2.5 g Sugar: 6 g

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  1. Nicole says

    This was yummy! I made to it finish off some pumpkin puree I had in the freezer. I added a sprinkle each of raisins/craisins after it came out of the oven. I’ve tried many different granola recipes and found that for my oven I have to go low and slow at 300 for 30-15-15, checking in between, to get it crispy but not burnt. I went that route with this recipe too and it turned out great!

  2. Melissa says

    Can you substitute steel cut oats if you don’t have rolled? Would the cook time or temperature require alterations? Is it possible to do half rolled, half steel cut oats?

  3. Erica Wasser says

    This is a beautiful recipe I enjoyed making it with my caregiver, I had a stroke and it left Half of my body weak I really feel fabulous after making this in the kitchen with some help thank you so much for creating and sharing the delicious recipe

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you were able to make and enjoy this, Erica! Thanks so much for your kind words and lovely review! xo

  4. Marie-Eve Côté says

    Best Granola recipe!!! I’ve been doing this recipe over and over again for the past year. My husband who’s not such a great fan of pumpkin really loves this granola recipe!
    Thank you!

  5. Wendy says

    This is amazing granola! I can’t wait to make your banana one after this one. I’ve made it twice already and it just gets gobbled up within a day or two! Thank you!

  6. Alex says

    Great recipe! I followed it exactly except that I added a few dashes of cardamom and I didn’t have white sugar on hand so I used brown sugar – but it turned out great! I immediately put some in a small bowl with almond milk and a lil bit of chocolate chips for a late night snack :-D
    Anyway, I will appreciate this recipe all throughout the week and will probably be on repeat when I run out. Love that you’ve got pepitas in here too!

    Thanks for your lovely recipes and blog!, Alex

  7. Cara says

    I love your aquafaba Granola recipe. I was wondering if I can substitute the oil in this recipe with Aquafaba as I do not want to add oil to my Granola? I love pumkin and this would make a great addition to my Granola recipe stash.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that with this recipe, but if you experiment with it, report back. Good luck!

  8. Abby says

    I’ve made this several times (at least once each Autumn season) since it was first posted 4 years ago! Super easy to make and absolutely delicious. I usually omit the sugar since the maple syrup provides enough sweetness for me. A total fall-time staple. ?

  9. Victoria says

    Hiya, Dana!

    Would it change the baked granola much if I halved the oats (1 and 1/2 cups instead of 3) and kept the amount of nuts and seeds the same? I prefer more nuts & seeds to my granola than oats! XX

  10. Jill says

    This is a fantastic recipe. I have made it at least 5 times. I increase the pumpkin to 1/2 cup and totally cut out the sugar–the maple syrup is enough sweetness itself!

  11. Katie says

    Insanely delicious, and perfectly crunchy.
    Baked for 25 or 27 mins, then left in the oven for 2 mins (turned off).
    Not as pumpkin-y as I expected, but it has good flavor.
    Dividing into two batches was critical for that perfect crunch :)
    Thanks Dana!

    • Katie says

      Embarrassing ~ it does have enough pumpkin flavor (took a few to taste it). Haha.
      Btw, on the critical two batches point: I JUST made Dana’s chocolate granola, which was only on one pan, and this one turned out crunchier.

  12. Enola says

    OMK! I fall in love with that granola. ? I really wanna make it but for that I’ll need the ingredients in gramms. Thanks!
    Enola, Germany

  13. Emaleigh Downey says

    YUMMMM!
    I added some almond flour to make it stick together even more, also added some crystalized ginger , and chia seeds :)

  14. Sarah says

    Delicious!! I even made some without any sugar or maple syrup for my dad who eats no added sugar, and he loves it. I prefer the slightly sweetened :).

  15. MS says

    340 degrees F is way to hot, granola came out scorched. Bring it down to 250 and bake for 1hour/1hour fifteen minutes.

  16. Sandy says

    I made this today with some of my last pie pumpkin from my garden :) I substituted sunflower seeds for pumpkin seeds and used coconut palm sugar. Next time I might just use maple syrup since it might be sweet enough without it. I baked it all on my pampered chef bar pan at the temperature and approx. time stated in the recipe. It is delicious! I had to put it away before I ate it all by myself!

  17. Kathy says

    I’m making this now! It’s in the oven, but I tasted it before it went in, and I know it’s going to be a winner! Delicious. I just finished making your Super Chunky Coconut Granola. As soon as that pan came out of the oven (YUM), I started mixing up this batch. Can you tell I’m craving granola?? Thank you for your awesome recipes. You never let me down!

  18. Mel B says

    I made this twice a month since September last year. It is the best granola recipe. I’m going to make it every Autum from now on. I tweaked it a bunch, but in the end, I came back to the original. I woukd double the recipe and freeze some to consume on the weeks I didn’t make it fresh.
    You’re a genius, Ms Dana, a genius. Thank you for sharing your gift.

  19. Johna says

    It seemed for me at least, that the time in the oven was too long – one whole pan came out burnt! Super disappointed that I lost a pan, because the other smells and looks delicious!

  20. Rachel B. says

    This granola is d e l i c i o u s !!!
    I omitted the 3 tbsp sugar (just used honey) and it turned out perfectly sweet! Also, I’m in Denver, cooking at high altitude and found that I only needed 20min total baking time for crispy crunchy goodness – I rotated my baking sheets once at the 10min mark.
    Also to note- we didn’t have any pecans but I HAD to still try your recipe–though I think pecans are the best choice, we used a mix of almonds and walnuts in place of the pecans and I’m extremely happy with the result!
    Thank you!!!!!

  21. Shannon says

    Made this today and it’s amazing! My only change was to chop the nuts because I have small mouths to feed. Thank you!

  22. Nicki says

    I’ve been waiting all summer to try this one, and since it’s past September 1, I decided it was fall enough. 5 stars as usual! I recommend you blog (and cookbook!) to everyone. I thought of mixing up this recipe with the Homemade Hippie Cereal (staple in my house!) for a fall-ish twist on the Hippie Cereal. Thank you Dana!

  23. Kim A. says

    I used two tablespoons of brown sugar and threw in some flax seed. This is the best granola I’ve ever made. Thanks so much for the recipe Dana!

  24. Kerri says

    Made this last night, and it is super easy and yummy! I love that it is not overly sweet. Thanks for the great recipe!

  25. Nikky says

    I am now making this for the 3rd time in 2 weeks! Everyone loves it, so double the recipe when you make it! As soon as it comes out of the oven, I stir in some dried cranberries for color and texture. I add extra spices because I like tasting them. I used roasted and salted pecans from Trader Joes (my favorite!), and also roasted and salted pepitas and sunflower seeds. Easily adaptable and delicious! Thank you for sharing!

  26. Riley says

    Love this!! I know this sounds sinful but would it be okay to leave out the pumpkin? I love the sound of it without!

  27. Nancy says

    I can’t stop making, eating and giving this granola to friends! It’s so easy and so fabulously perfect. Thank you for the recipe.

    Nancy

  28. Katie says

    Hi! I live in Canada and while we do have canned pumpkin our cans are labelled in grams or millilitres and are often differently sized than cans of stuff you get in the US. Could you specify the size of can of pumpkin purée you used? Or give a measurement (cups is fine) for how much 1/3 of a can is?

  29. Nicole says

    I made this as part of the free 2 week trial of frugal real food meal plans and can I just say… My kids love this! With some yoghurt in the morning. My daughter is 3 and a half and she eats pretty much nothing. But she even got excited when I pulled this out.

  30. Carly says

    I love everything pumpkin so of course I had to give this a try. I tried a different recipe last year and wasn’t happy with it so I wanted to give this a try. I added chia seeds and hemp hearts to bump up the nutritional value of it (because I forgot to buy pepitas at the grocery store) and added a little bit more pumpkin. I also added some rice cereal because I like a little crisp in there too and some vanilla extract. It is very delicious only thing I would change is adding more pumpkin pie spice and some cinnamon. Great recipe, can’t wait to eat it with some vanilla almond milk and sprinkle over my pumpkin pie overnight oats!

  31. kristen @ good habits and guilty pleasures says

    OMG! This just came out of my oven and it is DIVINE!!!!! I was craving some pumpkin in my life and this definitely satisfied. Can’t wait to have this for breakfast tomorrow (or later for a snack).

  32. Chi says

    I made these today sans pepitas and they’re so delicious! Thanks for another winning recipe, Dana. :D

  33. Mireille says

    This is the best granola ever! I did this several times with my own frozen pumpkin puree and it is always a big success! I gave it to friends and as a hostess gift and everyone loves it! I also use the Flo spice recipe with a pinch of cinnamon and it’s delicious! Thank you very much for this very east recipe and so delicious!

  34. Michelle says

    I got tired of spending so much money on store bought granola for my vegan daughter so I decided to try this recipe. My oh my, this is by far some of the best granola I have had. Thanks!

  35. Sandy Glass says

    Wonderful recipe! I’d like to add a trick that I always use when making granola. After the granola turns toasty at 340 or 350 degrees (turning the granola with a spatula every 15 minutes or so) I turn the oven temperature down to 200 so that it dries out even more and is extra crunchy. The aroma throughout my house while this pumpkin spice granola was cooking was delicious! Thank you!

  36. Sandy says

    Wonderful recipe. After baking the first batch, I made another because the ‘batter’ was so good and put it in a jar for the frig to snack on whenever. I added a tad more spice and no sugar just a mix of honey and agave.

    • Melissa says

      I’m wondering this too! I prefer to to not use refined sugar and was wondering if coconut sugar or a little stevia might work!

  37. Alex says

    I made this granola and it turned out amazing! I was planning on sharing some with friends…but I ate it all before I could give it away. The one thing I would highly stress is to let it cool completely before putting it in any sort of container. I put it in a mason jar too quickly and the granola stayed soft (this was fixed the next day when I put it back in the over for 5 mins. and let it cool completely after).

    Thanks for the awesome recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Great tip. It is the nature of this granola to get moist if you package it too soon. Thanks for sharing!!

  38. Lisa @ Healthy Nibbles & Bits says

    I’ve made several batches of this granola now, and it is amazing!! Thanks for the recipe, Dana!

  39. Haley says

    Are pepitas just pumpkin seeds? Or do I have to do something special to the pumpkin seeds to make them pepitas? Also, can I just buy pumpkin seeds or do I have to carve a pumpkin?

  40. Shawna says

    A dear neighbor- friend dropped off the insides of her pumpkin because they don’t like the seeds…for SHAME! I decided I’d make something to change her mind when I came across your blog! It is in the oven and the kids are all saying how good it smells. I don’t know if I’ll be able to sneak it out of the house for sharing. Excellent idea! Thanks for sharing!

    Update: just tasted and omg it is better than it smells! I’m sure it would be perfect with your as written directions but I added agave syrup to the wet ingredients, just for a little added sweetness and it was yummy. We are trying to go off sugar around here so this was a good alternative for our household.

  41. amanda says

    this recipe was excellent!
    I highly recommend heating a little extra coconut oil, maple syrup and sea salt and stirring in the pecans to glaze them before baking.
    it takes things to the next level like woah.
    thanks for the recipe!

  42. Kathi Pierce says

    I just finished making this granola, I am just waiting for it to cool….Ok, so I snuck just a bite, yum. I bet it won’t last very long as soon as the Grandkids come home from school, in about an hour. If their Dad doesn’t spot it first. Thanks for a great recipe…. Kathi

  43. Courtney says

    WOW! I agree with others that this recipe is highly addictive and incredibly delicious. I closely followed the recipe, but just made a few changes. I mixed all of the dry ingredients together, adding raw sunflower seeds to the mix and added some cinnamon and pumpkin pie spice with some extra salt. Then, I placed the dry ingredients in a 350 degree oven to crisp up for 10 mins while I prepared the wet ingredients on the stove. I then pulled out the spiced oats and nuts mixed in wet ingredients, and put back in the oven for another 15 mins to crisp up, turning once. I sprinkled some extra salt on when it came out of the oven for a more sweet and salty taste. This turned out beautifully! The only changes I will make next time, are to add some dried coconut and some vanilla! Thanks so much for the simple and delicious recipe.

  44. Nicola says

    Ahh I love all your pumpkin recipes, but we don’t have canned pumpkin in Australia :( Oh well, I will still be making all these recipes but from scratch :)

  45. Emily says

    Okay, let me just say I have a sick obsession with this recipe!! I’ve made it 5 times already and I’ve been giving it to friends/family. Serious high demand. Does the coconut oil help the chunks stay together or do you think I could omit that?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The coconut oil helps it crisp up, so I’d recommend keeping it in. You could sub it with olive oil and cut it back, but only slightly. So glad you’re enjoying it!

  46. Ananiya says

    I’m loving all your granola recipes! I’ve made all of them and this is next on my list!
    What could I substitute pumpkin pie spice for? I can’t find it in the UK and I’m dying to make this!

  47. Edward says

    Made this last weekend! Fab recipe and it has my top three food ingredients maple, pumpkin and pecans! What more do I need in life! Thanks for the great recipe….

  48. Susanne says

    I made this on Saturday evening and it is a big hit with my family of 5, including my picky cereal eaters – I hope we have enough for breakfast tomorrow! Cooking it on parchment paper = no pans to wash + easy to pour into the container. The parchment is ready to reuse on my next batch. Perfect recipe, again. Thank you.

  49. Flo says

    Hello!! i love how this sounds BUT where i live theres no rolled oats around so do you think i could just replace them with simple traditional oats?? keep the good and delicous ideas coming!!

  50. Carolyn Jacobson says

    This is soooooo friggin’ delicious!!!!!! I think you made a mistake though….it says 18 servings, and I only seemed to get 2 (giant) ones…hehe thank you for this plethora of amazing deliciousness!!!!!!

  51. Hannah says

    This looks amazing! I am a total sucker for anything maple or pumpkin. I make homemade granolas for my students all the time and I think I will have to try this one out next week. Thanks for sharing :)

  52. Tracy | Pale Yellow says

    Granola with almond milk has been my go to afternoon snack the past few weeks. Love this homemade, seasonal variety!

  53. Thalia @ butter and brioche says

    I am definitely obsessed with this granola a little too much.. pinned the images more times than I can count!

  54. Ellen Lederman says

    Made this today. Wonderful taste. Pretty to look at. But even after letting it bake for 30 minutes and then cooling down, it is still kind of moist. I love it—but it didn’t crisp up. Still moist. The granola I’ve been making in the past was very dry—didn’t enjoy it much, but it kept for days. I’m afraid that this may get moldy, as one granola that I made that was moist did. Is yours actually as dry as what you would get in a commercial cereal box?

    I’m wondering about putting it in the dehydrator to dry it out some…what do you think?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure what happened! This granola does initially feel more moist than other granolas I’ve made fresh out of the oven. But I let mine set out on the counter to dry completely and it continued to crisp up and dry out over the course of about 45 minutes before I sealed it. A dehydrator might work in your case, but I’d say probably cooking it for another 5 or so minutes at 350 would be your best bet. Hope that helps, Ellen!

  55. Liza says

    I’d love to make this! But… how many grams is one cup in this recipe? Tried to google it but I keep getting different answers

  56. Stacy L says

    Wow! I can’t wait to try this!! Thank you so much for your wonderful blog – you never cease to make me smile and your recipes are to die for!

  57. Emilie@TheCleverCarrot says

    I can’t make the same thing twice either- it drives my husband nuts! It’s definitely a blogger thing ;) I love snacking on stuff like this because it’s both healthy and filling. I bet your whole house smelled amazing when you made this…

  58. Matt Ryan says

    I bow to you O granola princess! This looks absolutely wonderful. I have a trip to the bulk foods aisle on the list today to get the ingredients. My last MB recipe was your Super Seedy Granola Bars. They were out of this world too. Just ran out of my last batch of them, so some new granola is in order.

    I must also add that you have a most fabulous website. I have used it for inspiration many times. John’s tutorials and resource list are first-rate. And the photos. They make me swoon. Food-porn at its very best. I could be happier.

    Keep doing it. You guys have nailed it.

  59. Hannah Elizabeth says

    My brother and I have both been craving pumpkin lately, and this sounds like just the thing for us to make together!! Plus, I’m currently on this huge maple kick and can’t get enough of it, so it’s really the perfect combo! Despite my reluctance to admit that summer is truly over, I love autumn and all the flavors and comfort foods one longs for in the fall, like warm maple-y, pumpkin-y, cinnamon-y yumminess…I can’t wait to make this!

    Oh, and I ADORE granola, so there is no such thing as too much granola in my book! :P

  60. Rhea {Hot Dog Its A Food Blog} says

    This looks absolutely sinful! I am overly pumpkin obsessed 9just like every girl between 12-60 years old right now) I have this on my to-make list, and it shot it’s way right to the top!!

  61. Ellen Lederman says

    NO! You’re killing me here. I just discovered your almond joy granola and now you tempt me with this. I can’t imagine loving any granola more than the almond joy, but try this I must since your recipes have been so reliable and you take the time and trouble to develop them and share them with us. And because it’s fall. Pumpkin time. And now that I won’t be doing pumpkin spice latte at Starbucks, thanks to Food Babe’s expose of the crap in that drink:

    I will get my pumpkin in a more authentic way!

  62. molly yeh says

    you should start a granola of the month club and send out granola at the start of each month (or season) to people who clearly can’t get their shit together to make granola and instead end up crumbling up a slice of day old cake to put in their yogurt (ME).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      GENIUS. That’s a great idea. But in all seriousness, what’s wrong with day old cake over yogurt? NADA. You’re clearly winning at life. Clearly.

  63. Gwen @simplyhealthyfamily says

    I for one am thrilled its finally fall (even if it’s still in the triple digits here in Phoenix). I’m all for pumpkin in my granola, loving this!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      My bestie lives in Phoenix! If I was there, I’d definitely still make pumpkin things. Can’t resist!

  64. Lindsay @ The Live-In Kitchen says

    I can never make the same thing twice either. Food blogger problems! Go for it, I love seeing what comes out of your kitchen.

  65. Emily van Kampen says

    I live this granola recipe! It has all the fall flavors I like the most. I do hope I can find canned pumpkin where I live, as it is not too common here in the Netherlands.

  66. Maryea {happy healthy mama} says

    You are totally speaking my language with this one. Perfect recipe for the first day of fall. Love. :)

  67. Danielle @ Chits and Chats and Chocolate says

    This recipe screams fall! I am currently making pumpkin-everything, so this might as well be added to my list–yum!

  68. Tina Muir says

    This sounds wonderful! breakfast is by far my favorite meal….maybe thats why I have two every morning ;). The second one after my run is usually cereal….which of course includes granola, and running 10 miles minimum every day certainly builds up a big appetite. This would be a beautiful granola to enjoy this time of year! Thanks for the recipe :)

  69. Claudia @Breakfast Drama Queen says

    This looks out-of-this-world delicious! Gosh, I love fall so much!
    And I’m completely with you on the ‘don’t like making the same thing twice’! Definitely a food blogging side effect :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m totally OK with it now, but it was a tough adjustment at first! I kind of like getting in ruts :D

      • heidi says

        Dana, how would you suggest I make this yummy granola into granola bars?

        Oh and I took your Pumpkin French Toast to brunch at church today and they scarfed it down. I’ll share your blog with them too!! THANKS!!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi Heidi! I would suggest converting my 5 ingredient granola bars by adding lots of pumpkin pie spice and a scoop of pumpkin butter to the date mixture. Then sub half of the almonds for pecans and pepitas. Hope that helps!

  70. Katrina @ Warm Vanilla Sugar says

    I miss pumpkin so much! I can’t seem to find it in Sicily, so I’ll be saving this for later! Loving this granola, guys!