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Breakfast recipe · from the recipe book

Almond Butter Pecan Cinnamon Raisin Clusters

Big, crunchy oven-baked clusters bound with almond butter and maple, studded with toasted pecans, chewy raisins and crisp pumpkin seeds, with warm cinnamon and a hint of cardamom.

Almond Butter Pecan Cinnamon Raisin Clusters

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ½ cup chopped50 gPecanscoarsely chopped
  • 3 tbsp48 gAlmond butter, no salt addedstirred well
  • 3 tbsp60 gMaple syrup
  • 1 tbsp packed15 gBrown sugar
  • 2¼ tsp10 gCanola oil
  • 1 large33 gEgg whites
  • 2 tsp5 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • 1 tsp4 gVanilla extract
  • ¼ tsp1.5 gSalt
  • ⅓ cup60 gRaisins
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment.
  2. In a large bowl, toss the oats, pecans, cinnamon, cardamom and salt.
  3. In a small saucepan over low heat, warm the almond butter, maple syrup, brown sugar and canola oil, stirring until smooth, about 1 minute; remove from heat and stir in the vanilla.
  4. Pour the almond butter mixture over the oat mixture and stir until every flake is coated.
  5. In a small bowl, whisk the egg white until frothy, then fold it into the oat mixture so it clumps.
  6. Spread the mixture on the baking sheet and press it firmly into an even layer about 1/2 inch thick.
  7. Bake 35 to 40 minutes, rotating the pan halfway but not stirring, until deep golden and dry to the touch at the edges.
  8. Cool completely on the pan, about 20 minutes, so the slab crisps.
  9. Break the slab into clusters, then toss with the raisins and pumpkin seeds. Store airtight up to 2 weeks.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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