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Breakfast recipe · from the recipe book

Brown Butter Maple Pecan Skillet Granola

Toasty oats and pecans glazed in nutty brown butter, maple and a hint of nutmeg, cooked in a skillet into crisp, buttery clusters with a peanut butter richness.

Brown Butter Maple Pecan Skillet Granola

Ingredients

  • 1¾ cups140 gOld-fashioned rolled oats
  • ¾ cup chopped80 gPecansroughly chopped
  • ¼ cup chopped30 gWalnutsroughly chopped
  • 1½ tbsp20 gUnsalted butter
  • 2 tbsp30 gPeanut butter, no salt added
  • 3 tbsp60 gMaple syrup
  • 2⅛ tsp packed10 gBrown sugar
  • 1½ tbsp10 gGround flaxseed
  • ½ tsp1 gGround nutmeg
  • 1 tsp4 gVanilla extract
  • ¼ tsp1.5 gSalt

Steps

  1. Chop the pecans and walnuts, and line a baking sheet or large plate with parchment for cooling.
  2. Toast the oats, pecans and walnuts in a large dry nonstick skillet over medium heat, stirring often, until fragrant and lightly golden, 5 to 6 minutes. Tip them into a bowl and stir in the flaxseed, nutmeg and salt.
  3. Melt the butter in the same skillet over medium-low heat and cook, swirling, until it smells nutty and turns light brown, 2 to 3 minutes.
  4. Off the heat, whisk the peanut butter, maple syrup, brown sugar and vanilla into the brown butter until smooth and glossy.
  5. Return the skillet to medium-low heat, add the oat and nut mixture, and stir until every piece is coated.
  6. Cook, pressing the granola into an even layer and turning it in sections every minute or so, until deep golden and dry-looking, 6 to 8 minutes; lower the heat if it darkens too fast.
  7. Spread the granola onto the lined sheet, press it flat, and let it cool completely, about 20 minutes, so it crisps.
  8. Break the cooled granola into clusters and store airtight for up to 2 weeks.

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

Contains: Milk, Tree nuts, Peanuts. Some brands contain gluten.

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

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