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Breakfast recipe · from the recipe book

Skillet Cinnamon Raisin Walnut Granola

Warm cinnamon and honey coat crisp skillet-toasted oats and walnuts, with chewy raisins and crunchy pumpkin seeds stirred in at the end.

Skillet Cinnamon Raisin Walnut Granola

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • ⅓ cup chopped45 gWalnutsroughly chopped
  • 2½ tbsp50 gHoney
  • 1½ tbsp20 gCanola oil
  • 1½ tsp4 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt
  • ⅓ cup50 gRaisins
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Before you start, line a large plate or tray with parchment for cooling. Keep the raisins and pumpkin seeds aside; they go in only after cooling.
  2. In a small bowl, stir together the honey, cinnamon, vanilla and salt to make the honey-cinnamon syrup.
  3. Heat the canola oil in a large skillet over medium-low heat. Add the oats and walnuts and toast, stirring often, for 6 to 8 minutes, until fragrant and lightly golden.
  4. Pour the honey-cinnamon syrup over the oats and walnuts and stir to coat evenly. Keep cooking over medium-low heat, stirring and pressing gently, for 4 to 5 minutes, until the mixture smells toasty and turns deep golden; lower the heat if it browns too fast.
  5. Spread the granola on the lined plate in an even layer, press it lightly, and let it cool completely, about 15 minutes, so it crisps and forms clusters.
  6. Break the cooled granola into clusters, then stir in the raisins and pumpkin seeds. Store airtight for up to 2 weeks.

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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