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Breakfast recipe · from the recipe book

Peanut Butter Maple Pecan Cinnamon Clusters

Big, crisp oat clusters glazed with maple and peanut butter, warm with cinnamon and a pinch of salt, studded with toasted pecans and finished with crunchy pumpkin seeds.

Peanut Butter Maple Pecan Cinnamon Clusters

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • ⅔ cup chopped70 gPecansroughly chopped
  • 3½ tbsp70 gMaple syrup
  • 3 tbsp45 gPeanut butter, no salt added
  • 1 tbsp15 gCanola oil
  • 1 large33 gEgg whites
  • 1⅛ tsp3 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • ¼ tsp2 gSalt
  • ¼ cup35 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, stir together the oats, pecans, cinnamon and salt.
  3. In a small saucepan over low heat, warm the maple syrup, peanut butter and canola oil, whisking just until smooth, about 1 minute; take off the heat and stir in the vanilla.
  4. Pour the maple–peanut butter mixture over the oat mixture and stir until every oat is coated.
  5. In a small bowl, whisk the egg white until foamy, then fold it into the oat mixture to help it bind into clusters.
  6. Spread the mixture on the baking sheet in an even layer about 1/2 inch thick and press it down firmly with a spatula.
  7. Bake for 35 to 40 minutes, rotating the pan halfway but not stirring, until deep golden and dry to the touch.
  8. Cool on the pan completely, about 30 minutes, so it crisps; then break into large clusters.
  9. Toss the pumpkin seeds with the cooled clusters and store in an airtight jar.

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

Contains: Egg, 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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