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Maple Pecan Pumpkin Spice Skillet Granola

Buttery toasted pecans and oats in a maple-almond butter glaze with warm cinnamon, ginger and nutmeg, finished in loose, crisp crumbles.

Maple Pecan Pumpkin Spice Skillet Granola

Ingredients

  • 1½ cups120 gOld-fashioned rolled oats
  • ½ cup chopped60 gPecansroughly chopped
  • 2 tbsp30 gAlmond butter, no salt added
  • 2 tbsp45 gMaple syrup
  • 2 tbsp30 gPumpkin puree, canned
  • 3½ tbsp20 gSweetened shredded coconut
  • 1¾ tsp8 gCanola oil
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Chop the pecans and line a tray or large plate with parchment for cooling.
  2. In a small bowl, whisk the almond butter, maple syrup, pumpkin puree, vanilla, cinnamon, ground ginger, nutmeg and salt into a smooth glaze.
  3. Heat the canola oil in a large nonstick skillet over medium-low heat. Add the oats and pecans and toast, stirring often, for 5 to 6 minutes until fragrant and lightly golden.
  4. Pour the glaze over the oats and pecans and stir until every piece is coated.
  5. Keep cooking over medium-low heat, stirring and pressing the mixture flat every minute or so, for 8 to 10 minutes until it looks dry and deep golden.
  6. Stir in the shredded coconut and cook 1 to 2 minutes more, just until the coconut is lightly toasted; watch closely so it doesn't scorch.
  7. Spread the granola on the lined tray in an even layer and let it cool completely, about 20 minutes, so it crisps.
  8. Break into crumbles and store in an airtight jar.

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

Contains: 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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