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Breakfast recipe · from the recipe book

Skillet Nutty Maple Pecan Almond Crunch

Nut-packed stovetop clusters of pecans, almonds and pepitas bound with a glossy maple almond butter glaze, with a hint of nutmeg and orange.

Skillet Nutty Maple Pecan Almond Crunch

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oats
  • ¾ cup chopped80 gPecansroughly chopped
  • ⅓ cup whole50 gAlmondsroughly chopped
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 2½ tbsp40 gAlmond butter, no salt added
  • 3 tbsp60 gMaple syrup
  • 1 tbsp (15 ml)15 gOrange juice
  • ½ tsp1 gGround nutmeg
  • ¼ tsp1.5 gSalt
  • 2¼ tsp10 gCanola oil
  • 1½ tbsp15 gSesame seeds

Steps

  1. Line a baking sheet with parchment and set it beside the stove.
  2. In a small bowl, whisk the almond butter, maple syrup, orange juice, nutmeg and salt until smooth; this is the glaze.
  3. Heat the canola oil in a large skillet over medium heat. Add the oats and toast, stirring often, for 5 to 6 minutes until fragrant and lightly golden.
  4. Add the pecans, almonds, pumpkin seeds and sesame seeds to the skillet and toast for 3 to 4 minutes more, stirring so nothing scorches.
  5. Lower the heat to medium-low, pour the glaze over the oat and nut mixture and stir until everything is coated. Cook without stirring for 2 minutes, then flip in large sections with a spatula and cook 2 to 3 minutes more until the glaze turns glossy and starts to set.
  6. Tip the granola onto the lined baking sheet, press it into an even layer with the spatula and let it cool completely, about 20 minutes, so it crisps.
  7. Break the cooled granola into clusters and store in an airtight jar for up to 2 weeks.

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

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

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

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