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Maple syrup being drizzled onto a bowl of pear granola

Spiced Pear Granola

Chloe from Forkful of Plants
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 14
This pear granola makes the most of autumn's tasty seasonal fruit. Juicy and sweet pears pair with warm spices, wholesome oats, and crunchy nuts and seeds for a healthy vegan granola, delicious enjoyed with yoghurt and warmed pears. 


  • 2 medium pears (approx 300g) peeled and chopped
  • 2 tbsp water
  • 2 tbsp maple or agave syrup
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • pinch ground cloves optional
  • 60 g melted coconut oil ¼ cup
  • 160 g oats 2 cups
  • 120 g roughly chopped pecans 1 cup
  • 40 g pumpkin seeds ¼ cup
  • 50 g chopped dried pears packed ½ cup


  • Preheat the oven to 180c/250f.
  • Firstly, make the pear sauce. Add the chopped pears, water, maple or agave syrup, and spices to a small saucepan.
  • Stir it all together, then bring it to a simmer over a low-medium heat. Leave that to simmer for 7 minutes, until the pears are soft and it’s slightly thick and caramelly.
  • Once soft, use a potato masher to break down the pears and make a thick sauce. You could also use an immersion blender for this. Keeping the heat on low, stir through the coconut oil until it is completely melted.
  • Next, mix together the oats, pecans, and seeds in a large bowl. Pour in the pear sauce and coconut oil mixture, and stir well until everything is combined.
  • Press the granola mixture into a half size sheet pan or rimmed baking sheet (13x18 inches). Spread it out evenly, and press down lightly so that the granola is in a packed layer.
  • Cook the granola in the preheated oven for 15 minutes. After 15 minutes, take it out of the oven and let it cool slightly for a couple of minutes, then stir and break up the layer into granola-sized chunks.
  • Spread them out evenly, then return it to the oven for a further 15 minutes. When there is 5 minutes left on the clock, add the chopped dried pears to the pan and return to the oven.
  • Allow the granola to cool completely before eating.


My favourite way to eat this pear granola is in a yoghurt granola bowl. You can pair it with dairy free yoghurt and your favourite fruit, or even add extra pears on top. As a weekend treat, I like to brown some sliced or cubed pears in a pan with some dairy free butter, a drizzle of maple syrup and a dash of cinnamon. Enjoy them warm over the granola (it tastes just like a pear crisp!).
STORAGE: Pear granola is perfect for making in advance for a quick and easy breakfast on weekday mornings. Store it in an airtight container and it will keep for a couple of weeks. In the fridge, it will last for up to a month. If you would like to keep it for longer, you can put it in the fridge in an airtight container or bag. This way, it will keep for up to 6 months. Leave it out on the counter overnight to thaw for the next morning. 
Tried this recipe?Let us know how it was!